Veggie Mousakka
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 191.3
- Total Fat: 7.3 g
- Cholesterol: 39.8 mg
- Sodium: 341.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 5.7 g
- Protein: 8.3 g
View full nutritional breakdown of Veggie Mousakka calories by ingredient
Number of Servings: 10
Ingredients
-
- 1 Eggplant, thinly sliced
- Salt & Pepper to taste
- 1 Onion, sliced
- 1 Tbsp White Vinegar
- 1 14.5 oz can of tomatoes, or 5 fresh
- 1 cup can lentils (drain reserve juice)
- 2 Tbsp Fresh Parsley, chopped
- 1 Large Zucchini, thinly sliced
- 1 Clove Garlic, chopped
- 1 tsp Oregano
- 1 Tbsp EVOO
- 1 cup Feta Cheese, crumbled
- 1.5 Tbsp butter
- 2 Potatoes, peeled & thinly sliced
- 1 pinch of Nutmeg
- 1 Egg, beaten
- 1.25 cup milk, nonfat
- 3 Tbsp Flour
Directions
Sprinkle eggplant slices with salt and set aside for 30 min.
Rinse & pat dry.
Preheat oven to 375 degrees F.
Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides, drain.
Brown potato slices, adding more oil if necessary, then drain. Saute onion and garlic until lightly browned.
Pour in vinegar and reduce.
Stir in tomatoes, lentils 1/2 the lentil juice, oregano and parsley.
Cover, reduce heat to medium low and simmer 15 min.
In a 9X13 inch casserole dish, layer eggplant, zucchini, potatoes and feta.
Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 min.
Meanwhile, in a small saucepan, combine butter, flour and milk.
Bring to a boil, whisking constantly until thick and smooth.
Season with pepper and nutmeg. Remove from heat, cool for 5 minutes and stir in beaten egg.
Pour sauce over casserole and sprinkle with parmesan cheese (optional).
Bake uncovered for another 25-30 minutes.
Serve hot. Enjoy!
Serves 10-12
Number of Servings: 10
Recipe submitted by SparkPeople user MANGOBLISS.
Rinse & pat dry.
Preheat oven to 375 degrees F.
Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides, drain.
Brown potato slices, adding more oil if necessary, then drain. Saute onion and garlic until lightly browned.
Pour in vinegar and reduce.
Stir in tomatoes, lentils 1/2 the lentil juice, oregano and parsley.
Cover, reduce heat to medium low and simmer 15 min.
In a 9X13 inch casserole dish, layer eggplant, zucchini, potatoes and feta.
Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
Cover and bake in preheated oven for 25 min.
Meanwhile, in a small saucepan, combine butter, flour and milk.
Bring to a boil, whisking constantly until thick and smooth.
Season with pepper and nutmeg. Remove from heat, cool for 5 minutes and stir in beaten egg.
Pour sauce over casserole and sprinkle with parmesan cheese (optional).
Bake uncovered for another 25-30 minutes.
Serve hot. Enjoy!
Serves 10-12
Number of Servings: 10
Recipe submitted by SparkPeople user MANGOBLISS.
