Vegetarian Moussaka
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetarian Moussaka calories by ingredient
Introduction
Delicious, vegetarian, and low-calorie.Original recipe from http://allrecipes.com/Recipe/Vegetarian-Mo
ussaka/Detail.aspx, slightly edited to be healthier by Feathera Delicious, vegetarian, and low-calorie.
Original recipe from http://allrecipes.com/Recipe/Vegetarian-Mo
ussaka/Detail.aspx, slightly edited to be healthier by Feathera
Number of Servings: 6
Ingredients
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1 Eggplant, thinly sliced
1 Large Zucchini, thinly sliced
2 Potatoes, thinly sliced
1 Onion, sliced
1 Clove of Garlic, chopped
0-Calorie Cooking Spray
1 (14.5 oz) Can of Peeled, diced Tomatoes
1 (14.5 oz) Can of Lentils, drained
1 tsp Dried Oregano
2 Tbsp fresh Parsley
Salt and Black Pepper
1 Cup Crumpled Feta Cheese
---Sauce---
1.5 Tbsp Butter
2 Tbsp All-Purpose Flour
1.25 Cups Skim Milk
Black Pepper
1 Pinch Ground Nutmeg
.25 Cup Grated Parmesan Cheese
Directions
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.
Member Ratings For This Recipe
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LINDASAPPERTON
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TRISH_CA
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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
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AUBREY291
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SELCHIE9