Vegetarian Moussaka
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Eggplant, thinly sliced1 Large Zucchini, thinly sliced2 Potatoes, thinly sliced1 Onion, sliced1 Clove of Garlic, chopped0-Calorie Cooking Spray1 (14.5 oz) Can of Peeled, diced Tomatoes1 (14.5 oz) Can of Lentils, drained1 tsp Dried Oregano2 Tbsp fresh ParsleySalt and Black Pepper1 Cup Crumpled Feta Cheese---Sauce---1.5 Tbsp Butter2 Tbsp All-Purpose Flour1.25 Cups Skim MilkBlack Pepper1 Pinch Ground Nutmeg.25 Cup Grated Parmesan Cheese
Preheat oven to 375 degrees Fahrenheit.
Thinly slice eggplant, zucchini, and potatoes. Salt eggplant and let sit for 30 minutes, thin rinse and dry. Lightly brown eggplant, zucchini, and potatoes on both sides (with 0-calorie cooking spray) and set aside.
Saute sliced onion and chopped garlic (with 0-calorie cooking spray), add the vinegar, and reduce. Add canned tomatoes, lentils, parsley, and oregano and stir. Cover and reduce heat to a simmer for 15 minutes.
In a 9x13 inch casserole dish, layer eggplant, zucchini, potatoes, feta cheese, and onion and tomato mixture. Repeat layering, topping with eggplant and zucchini. Cover and bake for 25 minutes.
While in the oven, in a small sauce pan, whisk together the butter, flour, and milk at a slow boil until it's smooth and thick. Season with pepper and nutmeg. Take off heat for 5 minutes before adding the beaten egg.
Remove casserole dish, top with sauce and Parmesan cheese, then put back in the oven, uncovered, for 25 to 30 minutes. Enjoy. :)
Number of Servings: 6
Recipe submitted by SparkPeople user FEATHERA.
Thinly slice eggplant, zucchini, and potatoes. Salt eggplant and let sit for 30 minutes, thin rinse and dry. Lightly brown eggplant, zucchini, and potatoes on both sides (with 0-calorie cooking spray) and set aside.
Saute sliced onion and chopped garlic (with 0-calorie cooking spray), add the vinegar, and reduce. Add canned tomatoes, lentils, parsley, and oregano and stir. Cover and reduce heat to a simmer for 15 minutes.
In a 9x13 inch casserole dish, layer eggplant, zucchini, potatoes, feta cheese, and onion and tomato mixture. Repeat layering, topping with eggplant and zucchini. Cover and bake for 25 minutes.
While in the oven, in a small sauce pan, whisk together the butter, flour, and milk at a slow boil until it's smooth and thick. Season with pepper and nutmeg. Take off heat for 5 minutes before adding the beaten egg.
Remove casserole dish, top with sauce and Parmesan cheese, then put back in the oven, uncovered, for 25 to 30 minutes. Enjoy. :)
Number of Servings: 6
Recipe submitted by SparkPeople user FEATHERA.
Nutritional Info Amount Per Serving
- Calories: 376.4
- Total Fat: 11.2 g
- Cholesterol: 65.4 mg
- Sodium: 514.8 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 12.3 g
- Protein: 19.0 g
Member Reviews
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LINDASAPPERTON
This is a family favourite. I do cut a few corners. I do not salt the eggplant - I find it unnecessary. I use kumara (sweet potato) sometimes instead of potato as lower GI. I also pop potato in microwave rather than browning in a pan. Also pop eggplant under the grill. Fantastic!! - 12/28/11
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PATTK1220
Anne Buchanan submitted this to allrecipes.com. This version omited a couple of the original ingredients: 1 Tbsp white vinegar in the casserole and 1 beaten egg in the sauce. Original uses only 1/2 can of lentils . I use whole milk and whole wheat pastry flour in the bechemal sauce for richer flavor - 4/24/10