EGGPLANT STACKS

Eggplant Stacks image

A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.-Marjorie Palla, Moraga, California

Provided by Taste of Home

Time 55m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 small onion, chopped
1 garlic clove, minced
4 teaspoons canola oil, divided
2 medium tomatoes, peeled and chopped
1 tablespoon lemon juice
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon pepper
1 small eggplant, cut into 1/4-inch slices
1/3 cup shredded Swiss cheese

Steps:

In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers., Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 252 calories, Fat 15g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 356mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 10g fiber), Protein 9g protein.