Vegetarian Moussaka
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetarian Moussaka calories by ingredient
Number of Servings: 6
Ingredients
-
1 eggplant, sliced
olive or canola oil cooking spray
salt & pepper
1 medium onion, chopped
1 package Boca crumbles
1 T chopped garlic
1 T Italian seasoning
1 t ground cinnamon, divided
1 (28 oz) can crushed tomatoes
2 T light whipped margarine
2 T all purpose flour
1.5 c skim milk, at room temperatue
1/4 c reduced fat parmesan topping/cheese
Directions
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.