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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 174.7
  • Total Fat: 5.8 g
  • Cholesterol: 72.2 mg
  • Sodium: 710.7 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 6.1 g
  • Protein: 12.5 g

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient
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Vegetarian Moussaka

Submitted by: KAITY-V-B

Introduction

Simply the best Moussaka, you would never know it is vegetarian!! Simply the best Moussaka, you would never know it is vegetarian!!
Number of Servings: 6

Ingredients

    2 small eggplants
    3/4 teaspoons salt
    1/2 package of veggie ground round (170g)
    1 onion chopped
    ground pepper
    1/4 teaspoon cinnamon (or 1/8 for a milder taste)
    2 canned tomatoes chopped
    1 1/2 tablespoons chopped parsley
    1 1/2 tablespoons water
    3 tablespoons dry breadcrumbs
    3 tablespoons grated Parmesan cheese
    2 whole eggs
    1 tablespoon butter
    1 tablespoon soy flour or white flour
    1 cup of 2% milk or 3.25% milk
    1/4 teaspoon salt ( Bechamel sauce)
    1/4 teaspoon ground pepper (Bechamel sauce)




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Directions

Vegetarian Moussaka

Makes 6, 2-cup servings.

Peel eggplants and cut into thick slices. Sprinkle with 1/2 teaspoon salt and set aside for 15 minutes. Wash off excess salt and drain. Spray a dash of light cooking spray onto a skillet and add the eggplant slices and fry until lightly browned on both sides. Spray frying pan with light cooking spray and heat the veggie round. Add the onions and fry until soft and golden. Season with remaining salt (1/4 tsp), pepper and cinnamon. Add tomatoes, parsley and water. Bring to a boil and simmer for 20 minutes. Sprinkle 1/2 the breadcrumbs into a cooking pan that has been coated with a light cooking spray and cover with half of the veggie round mixture. Add 1/2 the eggplant slices. Sprinkle with 1/3 of the grated cheese. Repeat with layers of remaining veggie round, eggplant and 1/2 the remaining cheese.

Beat the egg yolks in a bowl. Beat in a few TABLESPOONS of hot Bachamel sauce at a time (very important to add in the Bachamel sauce VERY slowly). Pour sauce over the dish, sprinkle with remaining cheese and breadcrumbs and bake in a preheated 350 degree oven for 45 minutes or until crust is crisp and brown. Serve with yogurt and a salad.

Bachamel Sauce

Melt the butter, stir in the flour and cook over low heat for 1 minute. Add the milk and gradually, stirring with a wire whisk, to form a smooth medium thick sauce. Season with salt and pepper.

Number of Servings: 6

Recipe submitted by SparkPeople user IAMANA.






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Member Ratings For This Recipe


  • Incredible!
    4 of 4 people found this review helpful
    Really lovely recipe. The bechamal sauce bit was missing but I just wisked everything together and heated slowly, stirring on the stove. Worked nicely. I substituted my home-bottled tomato recipe for the canned one, which reduced the salt, and it turned out absolutely terrific. One of my faves!! - 10/9/07

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  • Incredible!
    3 of 3 people found this review helpful
    Read the recipe through twice before beginning and search Google for more complete directions on the bechamel sauce. It took me three hours to make, but is freaking delicious. I doubled up on the bechamel, because the original amount wouldn't cover the whole 13x9 pan. - 10/19/07

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  • 3 of 4 people found this review helpful
    recipe confusing, for someone who doesn't know that Bachemal sauce is more than just salt & pepper. - 8/6/07

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  • 3 of 3 people found this review helpful
    My hubby loved it, but I doubt I'll make it again. I think I can find a better recipe; this one was kind of dry. Maybe I could just add more tomatoes...I will work on it! - 7/28/07

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  • O.K.
    2 of 4 people found this review helpful
    Way too much work for mediocre output. - 1/21/08

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  • Incredible!
    2 of 2 people found this review helpful
    I LOVED IT!! This recipe was certainly worth the effort! It was fabulous- low in fat, calories and carbs but very nutrious with lots of protein and fibre, not to mention the flavour!! - 6/30/07

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  • Very Good
    1 of 1 people found this review helpful
    My family (except for the 2-year old) liked this recipe. I made it with ground turkey instead of the veggie round, and wheat germ instead of bread crumbs (for added fiber). Others seemed to have problems following the directions, but I did not. I think it's a great recipe and will make it again. - 11/4/07

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  • Good
    1 of 1 people found this review helpful
    The recipe was a little confusing but it tasted fairly good. I didn't like it enough to go through the trouble of making it again though. - 9/12/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was really good! I used skim milk, so I added another 1/2 tbsp of butter and 1/2 tbsp of flour so the sauce was thick enough. I also just used a can of diced, no salt added tomatoes rather than 2 canned and water. It was really delicious! - 8/30/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was sooo good, I will make it again and again. The recipe was a little confusing, but I added 14 oz. of tomatoes, 2 Morningstar Farms Grillers Prime (torn up into pieces), left the eggplant skins on for nutrition, and made the Bechamel sauce with skim milk. Simply outstanding! - 8/18/07

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  • Incredible!
    1 of 1 people found this review helpful
    Mmmmm. I made this with TSP because I don't know what veggie ground round is and probably can't get it here in Macedonia anyway. Still it was delicious! I'll definitely be making this again! - 7/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    This meal is incredibly yummy. MY FAMILY LOVED IT, TOO! This will become a staple in my diet, for sure. Thanks for sharing! - 7/15/07

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  • Incredible!
    1 of 1 people found this review helpful
    Wow, this is outstanding. I really, really liked this, and it even got past my family. Thank you so much. - 7/10/07

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  • Incredible!
    1 of 1 people found this review helpful
    Lots of work but oh my! The end product was excellent. First time I ate this stuff and I will def. make this again. - 7/8/07

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  • Incredible!
    1 of 1 people found this review helpful
    I was looking for an easy way to try new veggies and this was definately it. It was so yummy, I used a can of crushed tomatoes, I think next time I will add a second can, I could use more tomato in this. But it was awesome. - 7/7/07

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  • Loved it! Made it for my parents who are foodies and excellent cooks and they were very impressed with my skills! Its such a great alternative to lasagna too! - 6/19/12

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  • I have food allergies, so processed veggie patties are out. Substituted lean ground beef. Drizzled with 1 tsp. olive oil per serving right before eating. Delicious!!!! MY dh loved it too. - 6/20/11

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  • This made a delicious meal. I would suggest modifying the recipe to include that the eggplant is browned then removed from pan. Also that you make it in a 8x8 pan. - 3/13/11

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  • Very good. I did not put the eggs in the sauce. Used Boca veggie crumbles. It was delicious! - 11/2/10

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  • Loveeed it and for vegetarian newbies u can never tell it is vegetarian...i used whole eggs instead of just yolk for more protein.
    Thanks - 5/28/10

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  • Really liked this! Made all my meat eating friends jealous when I brought this in as a packed lunch. - 3/10/10

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  • I enjoyed the recipe, although a bit confusing, I managed, and it turned out really well, although I did use fire roasted tomatoes. - 3/1/10

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  • Made this tonight very good. A lot of work but good for weekends when I have more time to prepare! - 2/20/10

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  • Exceptional! This recipe is worth every minute spent preparing it. I have to admit, it is time consuming---I wouldn't call it quick and easy! It's one of my new favorites, though. - 1/4/10

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  • There is no tomatoes listed in the ingredients but in the directions it mentions something about tomatoes. how much are needed? fresh? canned? - 10/16/09

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