Cheesy Vegetable Moussaka

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Cheesy Vegetable MoussakaRecipe
Photo: Jason Wallis; Styling: Cindy Barr


Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.

Serves 6


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2 tablespoons olive oil, divided
2 cups finely chopped onion
6 garlic cloves, chopped
1 cup water
1/2 cup uncooked quinoa
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (28-ounce) can unsalted diced tomatoes, undrained
2 tablespoons chopped fresh basil
2 large eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)
Cooking spray
3 (8-ounce) packages presliced mushrooms
1/2 cup dry white wine
2 tablespoons lower-sodium soy sauce
2 tablespoons chopped fresh dill
1 1/2 cups plain fat-free Greek yogurt
2.5 ounces feta cheese, crumbled (about 2/3 cup)
2 large eggs
1 large egg white
1 ounce vegetarian Parmesan cheese, grated (about 1/4 cup)


Hands-on: 40 Minutes
Total: 1 Hour, 30 Minutes

1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes or until onion is tender. Add garlic; cook 1 minute. Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in basil.

2. Preheat broiler to high.

3. Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

4. Reduce oven temperature to 350°.

5. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; cook 8 minutes. Add wine and soy sauce; simmer 4 minutes. Remove from heat; stir in dill.

6. Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.

7. Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant. Bake at 350° for 45 minutes or until topping is lightly browned.

Created date

January 2014

Nutritional Information

Calories 335
Fat 11.9 g
Satfat 4 g
Monofat 5.1 g
Polyfat 1.8 g
Protein 20.6 g
Carbohydrate 38 g
Fiber 9.9 g
Cholesterol 77 mg
Iron 3.8 mg
Sodium 586 mg
Calcium 247 mg