Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 174.7
Total Fat 5.8 g
Saturated Fat 2.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.6 g
Cholesterol 72.2 mg
Sodium 710.7 mg
Potassium 690.9 mg
Total Carbohydrate 20.7 g
Dietary Fiber 6.1 g
Sugars 1.9 g
Protein 12.5 g
Vitamin A 10.1 %
Vitamin B-12 41.8 %
Vitamin B-6 22.4 %
Vitamin C 15.4 %
Vitamin D 6.4 %
Vitamin E 2.4 %
Calcium 15.3 %
Copper 9.3 %
Folate 13.5 %
Iron 18.6 %
Magnesium 10.5 %
Manganese 17.9 %
Niacin 23.1 %
Pantothenic Acid 16.2 %
Phosphorus 14.8 %
Riboflavin 22.1 %
Selenium 10.8 %
Thiamin 21.8 %
Zinc 26.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Vegetarian Moussaka

View the full Vegetarian Moussaka Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Vegetarian Moussaka

39 calories of Eggplant, fresh, (0.33 eggplant, peeled (yield from 1-1/4 lb))

31 calories of Yves Veggie Ground Round - Original, (0.17 cup)

23 calories of Milk, 2%, with added nonfat milk solids, without added vit A, (0.17 cup)

21 calories of Egg, fresh, whole, raw, (0.33 medium)

17 calories of Butter, salted, (0.17 tbsp)

13 calories of Bread crumbs, dry, grated, plain, (0.03 cup)

11 calories of Parmesan Cheese, grated, (0.50 tbsp)

10 calories of Onions, raw, (0.17 large)

6 calories of Canned Tomatoes, (0.33 medium)

3 calories of Soy Flour, (0.17 tbsp)

1 calories of Pepper, black, (0.04 tbsp)

0 calories of Parsley, (0.25 tbsp)

0 calories of Cinnamon, ground, (0.04 tsp)

0 calories of Salt, (0.13 tsp)

0 calories of Salt, (0.04 tsp)

Nutrition & Calorie Comments  

love this recipe; add some shredded zucchini and mushrooms to it; instead of breading the bottom of the pan, I do a white egg wash and bread the eggplant. cook that until it is brown. all together I am in heaven; making it again today for the 6 time. . I use no salt tomatoes found at my store.
Loveeed it and for vegetarian newbies u can never tell it is vegetarian...i used whole eggs instead of just yolk for more protein.
The cinnamon makes all the difference! So good!
I added red lentils for protein...
Have a lot left...Want some?
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.
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!!
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!
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!
recipe confusing, for someone who doesn't know that Bachemal sauce is more than just salt & pepper.
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!!