Vegetable Moussaka Recipe

Looking for an easy Vegetable Moussaka recipe? Learn how to make Vegetable Moussaka using healthy ingredients.


Submitted by sassmycat

Makes 4 servings



This moussaka is so filling and flavorful, you won't even miss the lamb. Lentils provide protein, fiber, and a rich meaty taste. MAKE-AHEAD: Moussaka is a great dish to make ahead and freeze?just double or triple the recipe. Cut the moussaka into portions before freezing for up to 3 months. When ready to eat, thaw at room temperature, then reheat in the microwave or a toaster oven. Prep time: 15 minutes Start to finish: 60minutes

Recipe Ingredients for Vegetable Moussaka

1 large eggplant (about 1 1⁄4 pounds), ends trimmed, cut widthwise into 1⁄4-inch-thick rounds
2 teaspoons extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
15 ounce lentils, drained
15 ounce diced tomatoes, with juices
1/4 cup chopped parsley
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 freshly ground black pepper
1/2 cup fat-free half-and-half
2 large eggs
1/4 cup freshly grated Parmesan cheese
1/8 teaspoon freshly grated nutmeg

Recipe Directions for Vegetable Moussaka

  1. Heat the oven to 425F.

  2. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350F.

  3. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes.

  4. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tablespoons of the cheese, and nutmeg.

  5. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tablespoons cheese. Cover with aluminum foil.

  6. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.

Categories

Main Dish

Nutrition Facts
Serving Size 435.9g
Amount Per Serving
Calories
542
Calories from Fat
75
% Daily Value*
Total Fat
8.3g
13%
Saturated Fat
2.5g
13%
Trans Fat
0.0g
Cholesterol
116mg
39%
Sodium
326mg
14%
Potassium
1667mg
48%
Total Carbohydrates
82.1g
27%
Dietary Fiber
38.7g
155%
Sugars
11.6g
Protein
36.8g
Vitamin A 31% Vitamin C 49%
Calcium 23% Iron 54%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Very high in dietary fiber
  • High in manganese
  • High in phosphorus
  • High in thiamin
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