DECONSTRUCTED EGGPLANT MOUSSAKA

Deconstructed Eggplant Moussaka image

Construct a delicious Deconstructed Eggplant Moussaka for dinnertime tonight! Sprinkle your baked eggplant moussaka with parsley for a perfect finish.

Provided by My Food and Family

Time 1h20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 eggplant (1 lb.)
1 small onion, chopped
1/2 lb. extra-lean ground beef
3/4 cup CLASSICO Tomato and Basil Pasta Sauce
1/4 tsp. ground cinnamon
1/4 cup chopped Italian parsley, divided
1/2 cup CLASSICO Light Creamy Alfredo Pasta Sauce
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 375°F.
Cut eggplant lengthwise in half. Scoop out eggplant flesh, leaving 1/2-inch-thick shells; coarsely chop flesh.
Cook chopped eggplant and onions in nonstick skillet on medium-high heat 5 min., stirring frequently. Add meat; cook until evenly browned, stirring occasionally. Stir in tomato and basil sauce; bring to boil, stirring frequently. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally. Stir in cinnamon and 3 Tbsp. parsley.
Place eggplant shells, cut sides up, on rimmed baking sheet; fill with meat mixture. Top with Alfredo sauce and cheese.
Bake 30 to 35 min. or until eggplant mixture is heated through and cheese is lightly browned. Sprinkle with remaining parsley.

Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g