Vegetarian Moussaka


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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient
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Simply the best Moussaka, you would never know it is vegetarian!! Simply the best Moussaka, you would never know it is vegetarian!!
Number of Servings: 6


    2 small eggplants
    3/4 teaspoons salt
    1/2 package of veggie ground round (170g)
    1 onion chopped
    ground pepper
    1/4 teaspoon cinnamon (or 1/8 for a milder taste)
    2 canned tomatoes chopped
    1 1/2 tablespoons chopped parsley
    1 1/2 tablespoons water
    3 tablespoons dry breadcrumbs
    3 tablespoons grated Parmesan cheese
    2 whole eggs
    1 tablespoon butter
    1 tablespoon soy flour or white flour
    1 cup of 2% milk or 3.25% milk
    1/4 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.


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Member Ratings For This Recipe

  • Incredible!
    4 of 4 people found this review helpful
    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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  • Incredible!
    3 of 3 people found this review helpful
    Read the recipe through twice before beginning and search Google for more complete directions on the bechamel sauce. It took me three hours to make, but is freaking delicious. I doubled up on the bechamel, because the original amount wouldn't cover the whole 13x9 pan. - 10/19/07

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  • 3 of 4 people found this review helpful
    recipe confusing, for someone who doesn't know that Bachemal sauce is more than just salt & pepper. - 8/6/07

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  • 3 of 3 people found this review helpful
    My hubby loved it, but I doubt I'll make it again. I think I can find a better recipe; this one was kind of dry. Maybe I could just add more tomatoes...I will work on it! - 7/28/07

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  • O.K.
    2 of 4 people found this review helpful
    Way too much work for mediocre output. - 1/21/08

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