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Photo: Jason Wallis; Styling: Cindy Barr  

Cheesy Vegetable Moussaka

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.

Cooking Light MARCH 2014

  • Yield: Serves 6
  • Hands-on:40 Minutes
  • Total:1 Hour, 30 Minutes

Ingredients

  • 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)

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 335
  • Fat: 11.9g
  • Saturated fat: 4g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.8g
  • Protein: 20.6g
  • Carbohydrate: 38g
  • Fiber: 9.9g
  • Cholesterol: 77mg
  • Iron: 3.8mg
  • Sodium: 586mg
  • Calcium: 247mg
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Cheesy Vegetable Moussaka recipe

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