Take a trip to Greece without ever leaving your kitchen! This recipe for Eggplant Moussaka is a popular Mediterranean dish that will have your taste buds singing its praises.
In the mood for comfort food? We’ve got you covered with this amazing recipe for Eggplant Moussaka! This traditional Greek casserole is made with eggplants, potatoes, a rich, tomatoey lamb mixture and topped off with a deliciously creamy sauce–in other words, pure food perfection at its finest.
While you can make this recipe any time of year, it’s especially delicious in the fall and winter months. It also has a high nutrition profile thanks to the canned tomato products used, as they provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes (which are the second most consumed vegetable second to potatoes in the U.S.), account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products may hold particular significance, as the lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
So what are you waiting for? Whip up this Eggplant Moussaka for a comfort food delight that you won’t soon forget!
Eggplant Moussaka
Take a trip to Greece without ever leaving your kitchen! This recipe for Greek Moussaka is a popular, traditional Mediterranean dish that will have your taste buds singing its praises.
Prep Time50 minutes
Cook Time45 minutes
Total Time1 hour35 minutes
Ingredients
3 eggplants, cut into ½-inch slices
1 lb. russet potatoes
1 Tbsp. olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 lb. ground lamb
5 Tbsp. tomato paste
1 (28 oz.) can whole peeled tomatoes
1 tsp. cumin seeds
1 sprig rosemary
½ tsp. cinnamon
3 Tbsp. unsalted butter
5 Tbsp. all purpose flour
3 cups whole milk
1 large egg
pinch of ground nutmeg
salt and pepper, to taste
vegetable oil, for frying
1 cup grated parmesan cheese
Instructions
Line your work surface with paper towels. Arrange the slices of eggplant on top of the paper towels. Sprinkle salt over the eggplant and let it sit for 20 minutes.
Place the potatoes into a pot filled with cold water. Bring the water to a boil and cook the potatoes for 15 minutes or until tender. Drain the potatoes and set them aside to cool. When the potatoes are cool enough to touch, slice them into ¼-½ inch thick slices.
Heat the olive oil in a large pan over medium high heat. Add in the lamb. Cook and crumble the lamb until it has browned and fully cooked. Then add in the onion and garlic. Sauté until the onions turn translucent and then mix in the tomato paste and whole tomatoes. Use a wooden spoon to crush and break apart the whole tomatoes. Stir in the cumin seeds, rosemary, cinnamon, and salt to taste. Reduce the heat to low so that the mixture is simmering. Simmer for about 50 minutes.
In the meantime, preheat the oven to 400˚F. Pat the salted eggplant dry with paper towels. Heat a few tablespoons of vegetable oil to a pan, enough to coat the bottom of it, over medium-high heat. Fry the eggplant slices on both sides until golden brown then transfer them to a plate lined with paper towels to drain.
Melt the butter in a sauce-pot over medium heat. Whisk in the flour and mix until it turns into a paste. Gradually pour in the milk while whisking constantly. Reduce the heat so that the sauce is simmering. Simmer for 3-4 minutes, while whisking constantly, until the sauce thickens. Remove the sauce-pot from the heat and mix in the egg, nutmeg, and salt and pepper to taste.
Spray a large cast iron with cooking spray. Arrange the sliced potatoes in an even layer on the bottom of the dish. Sprinkle lightly with salt. Then layer the eggplant slices on top. Spread the meat sauce evenly over the eggplant then sprinkle the parmesan on top. Finish with pouring the cream sauce over top. Bake it in the oven for 45 minutes until the top is set and golden brown. Enjoy!
For other delicious tomato-based recipes, check out some of our favorites:
Looking for a tasty appetizer that’s sure to please everyone? Check out this tantalizing recipe for Baked Marinara and Goat Cheese! This dip combines simple ingredients like marinara, basil, and goat cheese and will hit the spot when you’re craving Italian flavors.
To make this Baked Marinara and Goat Cheese, you just need to add the ingredients to a baking dish, throw it in the oven and (not so) patiently wait for it to finish! After the dip comes out of the oven, you will be left with a bubbly, cheesy, and melty appetizer that is perfect to pair with toasted bread. This is a recipe that can easily be finished off while you are busy entertaining guests.
Despite it’s simplicity, this recipe is rich in both flavor and nutrition. Thanks to the canned tomato product (marinara sauce), there is a plethora of nutrients like vitamin C, vitamin K, folate, potassium, and lycopene. Both vitamin C and lycopene are antioxidants that function in our body to reduce inflammation and destroy free radicals that can cause disease. Additionally, lycopene has been proven to protect the body against many chronic diseases and even reduce the risk of stroke, which is why canned tomatoes are one superfood you should have in your pantry.
You can also make this recipe all year round, as canned tomatoes are a nutritious and affordable pantry staple. So, what are you waiting for? Give this Baked Marinara and Goat Cheese a try for your next party. And don’t forget to make extra–this dip is so good that it will fly right off the table!
Baked Marinara and Goat Cheese
Looking for a tasty appetizer that's sure to please everyone? Check out this tantalizing recipe for Baked Marinara and Goat Cheese!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Ingredients
1 (8 oz.) log goat cheese, softened
2 cups marinara sauce
½ tsp. kosher salt
½ cup fresh basil, chiffonade
Instructions
Preheat the oven to 375˚F.
Spray a small baking dish with cooking spray. Press the goat cheese to fit the shape of the pan, leaving a 1-inch border around the edge.
Spoon the marinara sauce along the edge and along the sides of the goat cheese. Make sure to not cover the center of the cheese. Sprinkle salt over top.
Bake it in the oven for 20-25 minutes until the goat cheese is soft and the marinara is bubbling.
Remove the cheese from the oven and top with fresh basil. Serve with bread and crackers and enjoy!
Looking for more delicious dips? Check out some of our favorites:
What could be more comforting than dipping bread into a bubbling hot dish of savory Marinara sauce laden with melted cheese? We’re not really sure, which is why this recipe for Cheesy Pizza Dip should be on your appetizer rotation this month. While it tastes decadent, you can feel good about eating it knowing that it’s good for you too.
In the winter, canned tomatoes make the absolute best dips because they are picked at the peak of ripeness and their summer flavor is locked in. (In fact, this is a secret that tomato growers have long been using to impress their party guests.) When you slow roast those canned tomatoes you concentrate their flavor even more as they become gorgeously browned and caramelized in the oven. Here, those glorious tomatoes are jarred up into a flavorful marinara sauce that serves as a healthful base for a flavor-packed party appetizer your guests will love. Serve with toasted bread and enjoy! While this Cheesy Pizza Dip may look simple, it’s filled with irresistible flavor that everyone is sure to enjoy!
Get the full recipe for Cheesy Pizza Dip from Ellie Krieger, RDN.
Check out these other delicious recipes from Ellie:
Take your breakfast game to the next level with this ethnic Shakshuka recipe. Filled with warm spices, hearty tomatoes, and gooey eggs, this is sure to become your favorite weekend breakfast. #KitchenTravel
Eating the same things for breakfast everyday can get monotonous, so spice things up with this ethic recipe for Shakshuka. This vegetarian dish contains high levels of protein, vegetables, whole grains, and healthy fats, which makes it a well-balanced breakfast to start your day off right. Plus, you can have it on the table in under 30 minutes! Whether you serve it for brunch, a special occasion, or even on a weekday, it’s a recipe that everyone is sure to love.
What makes shakshuka so delicious (and nutritious) is the combination of eggs and the tomato base. Eggs add a heafy dose of protein, while the canned tomatoes provide a plethora of antioxidants (such as lycopene) that play an integral role in the reduction of certain types of diseases and cancers. In fact, numerous studies have linked lycopene consumption with prostate cancer protection. While lycopene is present in other fruits such as watermelon and pink grapefruit, tomatoes, which are the second most consumed vegetable (second to potatoes) in the U.S., account for more than 85% of the lycopene in the American diet. Interestingly, cooked tomato products—as in processed tomatoes, including tomato sauce and canned tomatoes—may hold particular significance. The lycopene from cooked and processed tomatoes is more bioavailable than that of fresh tomatoes. Heating or processing breaks down the tomato cell matrix and promotes isomerization of lycopene from all-trans isomers to the more bioavailable form of cis-isomers. Research shows that single daily servings of processed tomato products produce significant increases of lycopene concentrations in blood and buccal mucosal cells in healthy adults.
So, go ahead and enjoy this recipe for Shakshuka over the weekend! Your body and taste buds will thank you.
Yield: 6 servings
Shakshuka
Take your breakfast game to the next level with this ethnic Shakshuka recipe. Filled with warm spices, hearty tomatoes, and gooey eggs, this is sure to become your favorite weekend breakfast. #KitchenTravel
Cook Time10 minutes
Prep Time20 minutes
Total Time30 minutes
Ingredients
1 onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, minced
2 tsp. paprika
1 tsp. cumin
¼ tsp. chili powder
1 (28 oz) can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch cilantro, chopped
1 small bunch parsley, chopped
Instructions
Preheat oven to 425 degrees.
Heat the olive oil in a large pan over medium heat. Add in the onion and bell pepper. Sauté until the onion turns translucent.
Mix in the garlic, paprika, cumin, and chili powder. Cook for 1 minute.
Add the tomatoes into the pan. Use a spoon to break down the tomatoes then season with salt and pepper to taste. Bring the sauce to a simmer.
Use a spoon to make 6 small wells in the sauce. Crack an egg into each well. Transfer to the oven and bake for 5-8 minutes, until the whites have set and the yolk is still jiggly.
Garnish with the chopped cilantro and parsley. Enjoy!
If you’re looking for other delicious breakfast recipes, check out some of our favorites:
So easy, and yet so elegant. This recipe for Mediterranean Baked Fish allows your taste buds to travel the world, from the comfort of your own kitchen! #KitchenTravel
Your taste buds will be swimming in happiness with this Mediterranean Baked Fish recipe. Thanks to simple ingredients and a fast cook time, you can get this quick and healthy dinner on the table for any night of the week.
The flavor of the fresh cod fillets mixes beautifully with the artichokes, canned tomatoes and kalamata olives, and the feta cheese crumbles on top helps complete the Mediterranean taste. For those whom follow the Mediterranean diet this will fulfill all the components; high protein from the cod fillet, and packed with vegetables and olive oil for a low carb nutritious meal!
The canned tomatoes marry all the flavors together wonderfully. Canned tomatoes are a real powerhouse ingredient. Adding the bright red color comes from the nutrient of lycopene. Lycopene is rich in antioxidants that have anti-inflammatory and anti-cancer properties, and has been proven to protect the body against many chronic diseases. Similar to most nutrients, it’s more natural to obtain lycopene from foods rather than supplements. In order to achieve maximum health benefits associated with lycopene, it is recommended to consume tomato products with a heart healthy fat, such as olive oil or avocado. That’s why we recommend enjoying lycopene and its health benefits through delicious foods such as this recipe. So, what are you waiting for? Enjoy some canned tomato products today!
Yield: 4 servings
Mediterranean Baked Fish
So easy, and yet so elegant. This dish allows your taste buds to travel the world, from the comfort of your own kitchen! #KitchenTravel
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Ingredients
1 ½ Tbsp. olive oil
½ yellow onion, chopped
6 cloves garlic
1 (28 oz.) can chopped tomatoes
½ cup fresh chopped basil
salt and pepper, to taste
4 (4 oz.) cod filets
½ cup crumbled feta
1 (15 oz.) can artichoke hearts, drained
4 oz. kalamata olives
2 Tbsp. capers
1 lemon, sliced
Instructions
Preheat the oven to 375˚F.
Heat the olive oil in a large oven-safe pan over medium heat. Add in the onion and garlic and saute until the onion turns translucent. Then mix in the canned chopped tomatoes and basil. Season with salt and pepper to taste. Bring the mixture to just a boil then remove it from the heat.
Nestle the cod filets into the sauce and sprinkle the feta cheese on top. Add the artichokes into the sauce, in between the fish. Layer the lemon slices on top of the cod filets. Sprinkle the olives and capers on top.
Transfer the pan into the oven and bake it for 15-25 minutes or until the cod is fully cooked. Enjoy!
For other delicious tomato-based recipes, check out some of our favorites:
Take a trip to Italy without ever leaving the comfort of your kitchen! This recipe for Creamy Tomato Basil Chicken is a delicious Italian dish that will have your taste buds singing its praises.
Your weeknights just got a whole lot tastier with this recipe for creamy tomato basil chicken! If you are looking to incorporate more global flavors and nutrition into your dinners, then this is the dish for you. Filled with fresh basil, minced garlic, and creamy tomato sauce, you’re sure to enjoy every bite. Plus, it’s kid-friendly and easy to make, so what’s not to love?
One of the other key ingredients in this nutrient-packed recipe is canned diced tomatoes—another fan favorite food found in various dishes around the globe. The incorporation of canned tomatoes enhance the flavor and juiciness of the meal itself, making it something the whole family will enjoy. Since this dish contains canned tomatoes (which are a wonderful source of the antioxidant lycopene) and other vitamins and minerals from the vegetables, you have a great source of nutrients and protein for your next meal!
Not only is this tomato basil chicken healthy and delicious, but it can be easily prepared in no time at all thanks to the use of a slow cooker. So, what are you waiting for? Go ahead and whip up this Italian-inspired recipe this week and let us know what you think!
Take a trip to Italy without ever leaving the comfort of your kitchen! This recipe for Creamy Tomato Basil Chicken is a delicious Italian dish that will have your taste buds singing its praises.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours5 minutes
Ingredients
14 oz. can diced tomatoes with Italian herbs
¾ cup tomato pasta sauce
¾ cup evaporated milk
2 Tbsp. cornstarch
2 tsp. minced garlic
1 tsp. salt
½ tsp. dried basil
¼ tsp. black pepper
4 boneless skinless chicken breasts
2 Tbsp. finely chopped fresh basil
Instructions
Add the diced tomatoes and tomato pasta sauce into a crock pot.
In a bowl, whisk together the evaporated milk and cornstarch then pour it into the crock pot. Mix in the garlic, salt basil, and black pepper.
Nestle the chicken breasts into the sauce. Cover and cook on low for 3-5 hours until the chicken is fully cooked.
Mix in the fresh basil and enjoy!
For other dinner dishes, check out some of our favorites:
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