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Meatless Moussaka

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  Red onion 1 Large, thinly sliced and separated into rings
  Eggplant 1 1⁄4 Pound, cut crosswise into 1/2"-thick rounds (1 Medium Sized One)
  Zucchini 2 Medium, thinly sliced
  Firm tofu 8 Ounce, crumbled
  Minced fresh basil 1⁄4 Cup (4 tbs)
  Minced fresh parsley 2 Tablespoon
  Low sodium tomato sauce 3 Cup (48 tbs)
  Hot pepper sauce 1⁄2 Teaspoon
  Grated parmesan cheese 2 Tablespoon

Layer the onions, eggplant and zucchini in the bottom of an 11" X 7" baking dish.
Sprinkle the tofu over the vegetables.
Then top with the basil and parsley.
Stir together the tomato sauce and hot-pepper sauce.
Pour over the tofu and vegetables.
Bake at 350° for 30 to 40 minutes or until bubbly and the vegetables are tender.
Sprinkle with the cheese

Recipe Summary

Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 178

% Daily Value*

Total Fat 21 g31.7%

Saturated Fat 7 g34.9%

Trans Fat 0 g

Cholesterol 26.4 mg8.8%

Sodium 759.9 mg31.7%

Total Carbohydrates 141 g46.9%

Dietary Fiber 54.8 g219.2%

Sugars 79.5 g

Protein 58 g115.8%

Vitamin A 76.8% Vitamin C 223.8%

Calcium 98.6% Iron 43.2%

*Based on a 2000 Calorie diet

Meatless Moussaka Recipe