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!