Vegetarian Eggplant Moussaka

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 160.9
  • Total Fat: 8.2 g
  • Cholesterol: 27.2 mg
  • Sodium: 440.1 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 5.9 g

View full nutritional breakdown of Vegetarian Eggplant Moussaka calories by ingredient
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Introduction

A meatless version of the traditional Greek casserole A meatless version of the traditional Greek casserole
Number of Servings: 9

Ingredients

    1 eggplant (1-1/14#) cut into 1/4 to 1/2 inch slices
    2 T extra virgin olive oil, divided
    Spray oil
    1 cup yellow onion, chopped
    2 t pre-minced garlic
    OR
    4 cloves of fresh garlic, minced
    1/2 cup uncooked bulgur
    1/4 t ground allspice
    1/4 t ground cinnamon
    1/4 t ground cloves
    2 cups vegetable or chicken broth, or water
    2 t fresh oregano, chopped
    OR
    1 t dried oregano
    1 14.5 oz can of diced tomatoes, with juice
    1 T vegan butter
    2 T all-purpose flour
    1 cup plain soymilk
    2 T romano cheese
    1/4 t kosher salt
    1 large egg, beaten slightly

Tips

It can be easily vegan if a vegan substitute for the Romano is used and Ener-G Egg Replacer is used (or 1 tablespoon of oil).


Directions

Preheat broiler to high
Coat baking pan with oil spray
Coat both sides of eggplant slices with olive oil and broil 6 inches from heat for about 5 minutes each side
Remove and set eggplant aside
Preheat oven to 365
Heat a large skilled over medium-high heat and add remaining T of olive oil, coating skillet
Add onion and saute 7-8 minutes
Add garlic and saute for 1 minutes
Add bulgur and toast for 3 minutes
Add allspice, cinnamon, and cloves and stir constantly for 1 minute. Add broth (or water), oregano, and tomatoes. Bring to a boil, reduce heat and simmer for 20-25 minutes until bulgur mixture is thickened. Stir occasionally.
When bulgur is almost ready, in a saucepan, melt the butter, add and whisk in flour until well mixed
Slowly add in the soymilk, stirring constantly with a whisk so it blends smoothly
Bring to a boil, then reduce heat to medium-low and simmer for 4-5 minutes until well thickened. Stir frequently to prevent lumps and scorching
Remove from heat and stir in grated cheese and salt
Cool a bit then add the slightly beaten egg, stirring with whisk.
In an 8 x 8 glass casserole dish coated with oil spray, arrange 1/3 of the eggplant
Spread half of the bulgur mixture over the eggplant
Arrange another layer of 1/3 of the eggplant and top with remaining bulgur mixture
Layer on the remaining 1/3 of the eggplant
Top the casserole with the soymilk mixture
Bake for 40 minutes, increase temperature to 475 and bake an additional 4-5 minutes until the top is browned
Remove from oven and let it rest 10 minutes before cutting.


Serving Size: Makes (9) 75 gram servings

Number of Servings: 9

Recipe submitted by SparkPeople user SOSQUARE.

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