Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 small eggplants3/4 teaspoons salt1/2 package of veggie ground round (170g)1 onion choppedground pepper 1/4 teaspoon cinnamon (or 1/8 for a milder taste)2 canned tomatoes chopped1 1/2 tablespoons chopped parsley1 1/2 tablespoons water3 tablespoons dry breadcrumbs3 tablespoons grated Parmesan cheese2 whole eggs1 tablespoon butter1 tablespoon soy flour or white flour1 cup of 2% milk or 3.25% milk1/4 teaspoon salt ( Bechamel sauce)1/4 teaspoon ground pepper (Bechamel sauce)
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.
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.
Nutritional Info 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
Member Reviews
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WOTSHEWROTE
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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BEAR14GSB
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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KUNGAA
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.
- 8/17/15