Tired of the same old same old veggie? This cheesy eggplant bake will help break up the veggie blahs. The original recipe was a complete vegetable dish but uses a lot of separate bowls and pans creating a lot more clean up so I was inspired to limit my number of dirty dishes by one and decided to add my protein straight to the dish....oh lordy....what a great decision.
Moussaka1 medium eggplantGround Turkey
1 small white onion
2 cloves of garlic
1 14oz can of diced tomatoes
2 heaping handfuls of spinach leaves
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese|
1/2 cup grated parmesan cheese
Brown ground turkey (seasoned Feldman style...see earlier posts). Thinly slice your eggplant. Drizzle with olive oil and season with sea salt and cracked black pepper. Roast for 10 minutes at 350 degrees. In medium sauce plan saute onions until tender. Add garlic and tomatoes to the onions. Fill the remaining space in the sauce pan with spinach. Cook until the spinach has wilted. Add the turkey to the sauce pan and stir well. Combine all three cheeses in a separate bowl and mix well. In a 9x13 pan layer the ingredients as in this order...roasted eggplant, turkey/veggie mixture, cheese. Cook until bubbly and cheese is starting to brown.
Feldman Quick Tip
Invest in a mandolin....doesn't have to be an expensive one but the right tool really does make life easier.
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