Vegetarian Moussaka

Vegetarian Moussaka
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 12.3 g
  • Cholesterol: 8.8 mg
  • Sodium: 932.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 9.9 g
  • Protein: 19.2 g

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient

Number of Servings: 8


    Beans, red kidney, 3 cup (remove)
    Canned Tomatoes, 3 cup (remove)
    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
    Tomato Paste, .25 cup (remove)
    Onions, raw, 1 large (remove)
    Garlic, 2 clove (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    Olive Oil, 3 tbsp (remove)
    Olive Oil, 2 tbsp (remove)
    Cottage Cheese, 1% Milkfat, 500 grams (remove)
    Parmesan Cheese, grated, .5 cup (remove)
    Milk, nonfat, .5 cup (remove)
    Parmesan Cheese, grated, 2 tbsp (remove)
    Bread, mixed-grain (includes whole-grain, 7-grain), 1 slice (remove)


drain the kidney beans and put in a large deep baking dish.
slice eggplant and brush with oil and grill mid way in oven both sides about 4 mins each until browned and soft.
heat oil in large pan and gently fry the onions and the garlic for 2 mins.
Add the mushrooms and cook further 3 mins
Add wine, tomatoes, tomato paste and oregano and cook until it reduces to a thick sauce - 20 mins or so. Season with salt and pepper if desired.
Make the cheese sauce - blend the cottage cheese, Parmesan and milk until thick and creamy.
Cover the beans with the tomato sauce and then the eggplant.
Pour the cheese sauce over the top.
Process the bread until crumbed and sprinkle that over.
Add the 2 tbsp parmesan over the top.
Bake at 200 degrees for 40 mins or until golden.

Number of Servings: 8

Recipe submitted by SparkPeople user JACQUIBROOKES.