Recipe: Eggplant Moussaka

Recipes using Tones Parsley Flakes

• 1/2 pound lean ground beef
• 1 medium onion, chopped
• 1 large tomato, diced
• 1 small green pepper, diced
• 1 tsp parsley flakes
• 1 large eggplant, cubed
• 2 tbsp canola oil
• 1/2 cup water

1. Preheat oven to 350° F.
2. Place onion in a large skillet with 1 tbsp canola oil.
3. Cook onion for 4-5 minutes over medium heat until onion becomes translucent.
4. Add the ground beef, and cook, stirring often, until meat begins to brown (about 10 minutes).
5. Add diced tomato, and green pepper; cook for 5 minutes.
6. Add parsley and pepper.
7. In a seperate skillet, fry the eggplant in the canola oil.
8. Drain oil from both the beef mix and eggplant.
9. Place the eggplant to a pyrex 8" x 12" glass baking dish.
10. Spoon the ground beef and tomato mixture over the eggplant.
11. Add 1/2 cup water and cover with foil and bake for 20 minutes.