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Meatless Moussaka

Heart.Foods's picture
  Vegetable oil spray 1
  Peeled eggplant 2 Pound, thickly sliced
  Olive oil 2 Tablespoon
For sauce
  Finely chopped onion 1 Cup (16 tbs)
  Garlic 3 Clove (15 gm), minced
  Canned no salt tomatoes in juice 14 1⁄2 Ounce (1 Can)
  Canned no salt added tomato paste 6 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Crushed rosemary 2 Teaspoon
  Finely chopped fresh parsley 2 Tablespoon
  Finely chopped fresh mint 2 Tablespoon
For filling
  Low fat cottage cheese 1 Pound
  Egg substitute 4 Tablespoon (Equivalent To 2 Eggs)
  Crushed rosemary 1 Teaspoon
  Ground oregano 1⁄2 Teaspoon
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1⁄2 Teaspoon

Preheat broiler.
Lightly spray a 3 1/2-quart oblong glass baking dish with vegetable oil.
Place eggplant slices on two large baking sheets.
Brush both sides of slices lightly with 2 tablespoons olive oil.
Brown 5 minutes on each side, or until eggplant is tender.
Reduce oven temperature to 375° F.
Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat.
Add onion and saute until translucent.
Add garlic and cook 1 minute more.
Stir in tomatoes, tomato paste, water, salt and 2 teaspoons rosemary.
Reduce heat and simmer 10 minutes.
Add parsley and mint.
Remove from heat and set aside.
In a bowl, combine cottage cheese, egg substitute, 1 teaspoon rosemary, oregano, 1/4 cup Parmesan cheese and pepper.
Spread half of sauce on bottom of prepared dish.
Arrange half of eggplant over it.
Spread filling over eggplant, then lay remaining eggplant on top of filling.
Cover with remaining sauce.
Sprinkle 1/4 cup Parmesan cheese over all.
Cover casserole with foil and bake 40 to 45 minutes.
Uncover and bake 10 additional minutes.

Recipe Summary

Difficulty Level: 
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Side Dish

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Meatless Moussaka Recipe