Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 eggplant, thinly sliced 1 tablespoon olive oil 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tablespoon white vinegar 1 (14.5 ounce) can whole peeled tomatoes, chopped 1/2 (14.5 ounce) can lentils, drained, juice reserved 1 teaspoon dried oregano 2 tablespoons chopped fresh parsley salt and pepper to taste 1 cup crumbled feta cheese 1 1/2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups milk black pepper to taste 1 pinch ground nutmeg 1 egg, beaten 1/4 cup grated Parmesan cheese
1.Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4.Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5.In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6.Cover and bake in preheated oven for 25 minutes.
7.Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8.Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4.Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5.In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6.Cover and bake in preheated oven for 25 minutes.
7.Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8.Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user BARBSHAKESPEARE.
Nutritional Info Amount Per Serving
- Calories: 240.4
- Total Fat: 9.8 g
- Cholesterol: 49.0 mg
- Sodium: 318.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 6.2 g
- Protein: 11.0 g
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