Italian Mousaka Eggplant Recipe

Looking for an easy Italian Mousaka Eggplant recipe? Learn how to make Italian Mousaka Eggplant using healthy ingredients.


Submitted by ameirah

Makes 1 serving



A merge between Italian Eggplant parmigiana and Egyptian Mousaka. The eggplant is fried but not breaded.

Recipe Ingredients for Italian Mousaka Eggplant

1 Eggplant
1 onion
1 green pepper
1 mozzarella cheese
1 cooked tomato

Recipe Directions for Italian Mousaka Eggplant

  1. Slice the eggplant in about 1 cm thick slices. Rub both sides with salt and lay on a towel for about 15 mins minimum. This is to allow the eggplant to ?sweat?. Sweating the eggplant reduces the bitterness and also reduces the amount of oil it will absorb. Doing this first then prepping the rest of the dish gives it enough time to sweat. It is recommended to wait 30 mins up to 1 hour, but 15 mins is sufficient if you do not have enough time.

  2. In a sauce pan, add 1 tablespoon of oil, add in the garlic, onions and green pepper. Add in the salt, and lower the heat and allow the onions to ?wilt? and become translucent. Add in the crushed tomatoes, stir well. Allow to cook for 5 mins. Add in the tomato paste, oregano, basil and black pepper. Add in 1 cup of water if needed, it will depend on how juicy the tomatoes are. Cover and allow to simmer for 20 mins on low heat. We want to sauce to be thick not watery, so if there is too much water, keep the cover open a crack.

  3. Add oil in a frying pan and put on high heat.

  4. By this time, your eggplants should be sweating. Rinse them off and dry them very well. It is important to make sure they are dry, so they don?t splatter in the hot oil. Put the eggplant in the hot oil. Do not overlap in the oil. You need to flip each on over once. They are ready when they are golden-brown on each side. Be careful not to burn them. After taking them out, place them on paper towel to absorb the oil. I also like to blot them, applying slight pressure to remove excess oil. Do not press too hard as not to puncture them.

  5. In a pan, I prefer ovenproof glass as it always looks prettier on the table, add 1 ladleful of sauce and rub around evenly. Add in the eggplant side by side to make one layer. If you will serve as an appetizer, one layer is enough. If it is a main dish, then you might like to add another layer of eggplant, after adding some more sauce.

  6. Add parmesan cheese to the top, sprinkling lightly. Then add the mozzarella cheese. Cover with aluminum foil and put in the oven for 30 min, uncovering for the last 10 to brown the top if desired.

  7. Enjoy!

Categories

Vegetables, Appetizers, First Course, Main Dish, Side Dish, Italian, Middle Eastern, Fry, Vegetarian, Kosher, Halal

Nutrition Facts
Serving Size 469.3g
Amount Per Serving
Calories
295
Calories from Fat
200
% Daily Value*
Total Fat
22.2g
34%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
15mg
5%
Sodium
805mg
34%
Potassium
543mg
16%
Total Carbohydrates
30.3g
10%
Dietary Fiber
6.6g
26%
Sugars
16.4g
Protein
12.1g
Vitamin A 24% Vitamin C 186%
Calcium 26% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in cholesterol
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • High in sugar
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