My version of Moussaka is about making it meatless, with low fat sauce without losing the taste and flavours. Low fat Cottage cheese makes this dish taste creamy and rich.
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| Served with Kale ships |
Ingredients: (6 servings)
1 large eggplant, peeled and cut longwise into thin slices
2 medium potatoes, peeled and cut into thin slices
1 large zucchini, cut into thin slices
1 large yellow onion, thinly sliced
4 cloves of garlic, grated finely
2 tabs olive oil
2 cups tomato sauce
1 cup cottage cheese (1%)
½ cup low fat Gruyere cheese (or any low fat cheese you have on hand)
Directions:
In a large skillet, heat olive oil over medium-high heat. Add the onions and salt to taste. Turn the heat to medium low and cook stirring constantly, until onions are golden brown and caramelized. Add some drops of water if it’s too dry. Here is the link on how to caramelized onions.
In a sauce pan, boil the potatoes until just done but not too soft. Set aside.
Meanwhile, place the eggplant and zucchini slices in a colander and salt them. Set aside for 15 minutes. Then rinse and dry them with a paper towel.
Line two baking sheets with aluminium foil and spray lightly with some olive oil. Place eggplant and zucchini slices on the baking sheets and spray with some olive oil then broil in the oven until soft turning them over once during cooking.
For the skinny sauce, combine tomato sauce, caramelized onion, garlic and cottage cheese.
For the skinny sauce, combine tomato sauce, caramelized onion, garlic and cottage cheese.
To assemble the Moussaka, start by spreading ¼ cup of the sauce onto the bottom of a baking dish. Arrange layers of potatoes, eggplant, and zucchini adding ¼ cup of tomato sauce on top of each layer. Top with low fat gruyere cheese.
Cover the dish with aluminium foil. Bake at 400 degrees for 35-40 minutes, then remove the foil and broil it until the top cheese is melted and golden brown.
Remove from the oven and let sit for about 15 minutes before serving.
Enjoy!!
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