Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 eggplant, slicedolive or canola oil cooking spraysalt & pepper1 medium onion, chopped1 package Boca crumbles1 T chopped garlic1 T Italian seasoning1 t ground cinnamon, divided1 (28 oz) can crushed tomatoes2 T light whipped margarine2 T all purpose flour1.5 c skim milk, at room temperatue1/4 c reduced fat parmesan topping/cheese
Preheat oven to 325 F.
Put eggplant in a single layer on baking sheet. Spray both sides with cooking spray and season with salt and pepper. Bake until browned and softened, about 10-15 minutes.
In a large skillet, sprayed with cooking spray, over medium heat, add onions & cook until softened. Add Boca crumbles, garlic, Italian seasoning, 1/2 t cinnamon, and salt and pepper. Stir in tomatoes and simmer for about 20-25 min.
In small saucepan over medium heat, melt margarine. Whisk in flour and cook for 2 min. Slowly whisk in milk, season with salt and pepper and 1/2 t cinnamon. Bring to simmer, and cook until thickened (pancake batter consistency).
Spray 9x9 baking dish with cooking spray and put layer of eggplant, spread Boca mixture evenly over top, put another layer of eggplant. Pour white sauce over top and sprinkle with Parmesan topping.
Bake until brown and bubbling, 25-30 min. Remove from oven and lest rest 10 minutes before slicing.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYRNC.
Put eggplant in a single layer on baking sheet. Spray both sides with cooking spray and season with salt and pepper. Bake until browned and softened, about 10-15 minutes.
In a large skillet, sprayed with cooking spray, over medium heat, add onions & cook until softened. Add Boca crumbles, garlic, Italian seasoning, 1/2 t cinnamon, and salt and pepper. Stir in tomatoes and simmer for about 20-25 min.
In small saucepan over medium heat, melt margarine. Whisk in flour and cook for 2 min. Slowly whisk in milk, season with salt and pepper and 1/2 t cinnamon. Bring to simmer, and cook until thickened (pancake batter consistency).
Spray 9x9 baking dish with cooking spray and put layer of eggplant, spread Boca mixture evenly over top, put another layer of eggplant. Pour white sauce over top and sprinkle with Parmesan topping.
Bake until brown and bubbling, 25-30 min. Remove from oven and lest rest 10 minutes before slicing.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user MOMMYRNC.
Nutritional Info Amount Per Serving
- Calories: 239.4
- Total Fat: 4.4 g
- Cholesterol: 11.3 mg
- Sodium: 836.2 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 8.9 g
- Protein: 19.2 g
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