Vegetarian Moussaka

Name: Vegetarian Moussaka Recipe
Yield: 4
Ingredients: Thinly slice eggplant and brush with 1 tsp olive oil. Cook under broiler 15 min until softened.; In large pan sautee onion in rest of oil until translucent then add chopped tomato chopped potato cloves cinnamon salt and allspice. Cook for 15 to 20 min on med. heat until the potatoes are soft. Stir in cooked lentils. Set aside.; In separate pan mix milk and flour over low heat. Add grated cheese and nutmeg; stir until thickened. Beat egg with small amount of mixture to temper then add tempered egg mixture to rest of white sauce.; In 8x8 pan layer half of eggplant slices. Cover with half of lentil potato mixture. Repeat with rest of eggplant and rest of lentil potato mix. Cover with white sauce.; Bake in 375 degree oven for 25 min. Let stand 10 min.

Number of Servings: 4

Ingredients

Thinly slice eggplant and brush with 1 tsp olive oil. Cook under broiler 15 min until softened.In large pan sautee onion in rest of oil until translucent then add chopped tomato, chopped potato, cloves, cinnamon, salt, and allspice. Cook for 15 to 20 min on med. heat until the potatoes are soft. Stir in cooked lentils. Set aside.In separate pan mix milk and flour over low heat. Add grated cheese and nutmeg; stir until thickened. Beat egg with small amount of mixture to temper, then add tempered egg mixture to rest of white sauce.In 8x8 pan layer half of eggplant slices. Cover with half of lentil potato mixture. Repeat with rest of eggplant and rest of lentil potato mix. Cover with white sauce.Bake in 375 degree oven for 25 min. Let stand 10 min.

Directions

makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LIZZYFISH7.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 355.9
Total Fat: 10.4 g
Cholesterol: 68.8 mg
Sodium: 807.8 mg
Total Carbs: 49.0 g
Dietary Fiber: 14.1 g
Protein: 20.6 g

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