Cheesy Vegetable Moussaka

The main reason I tried this recipe is because I DO NOT LIKE quinoa! I figured the tomato sauce would hide the taste, and it did. That said, it was a very labor intensive dish for something not exactly over the top; although if I knew my guests were very meat aversive, I might offer this version up. I took other reviewers advice and upped the seasonings (something I normally do anyway with CL recipes) by adding more garlic, salt & pepper and using dried basil, oregano and red pepper flakes to the sauce. However, the yogurt feta topping really made this dish for me. I only broiled one side of the eggplant and put that side up in the baking dish when layering the components. I was a bit worried my 7x11 dish wasn't going to be large enough, but it was. I baked it about 10 min longer than the 45 min called for and let it sit in the oven after I turned it off for another 15 min and then 10 more min out of the oven. Topping became beautiful custard like and cut up beautifully!

I prefer another CL recipe instead of this one. Somehow, I didn't think this did it for me. Try this one instead...it's much better. http://www.myrecipes.com/recipe/vegetarian-moussaka

This was not good. It certainly wasn't worth the effort. The final texture was very strange.

Really loved the flavors in here. As the others said, prep was a bit complicated but i organized it in the order in the recipe and it worked out ok, A little watery from the sauce in the mushrooms but the flavor was great.

Recipe was labor intensive, but worth the time. It was very delicious and satisfied both the vegetarians and carnivore's at my house.

It's hard to find good vegetarian versions of moussaka, but this one is super delicious. A time consuming for a weeknight meal (eggplant took a decent amount of time to roast, cooking the quinoa, long baking time, etc.), but perfect for a comfort meal on a Sunday night. I love the tangy yogurt topping, I think it could work with goat cheese as well as feta.

I LOVED this recipe. It took me over 2 hours, but it was worth it. Leftovers are even better. It makes 8 generous servings, so I froze individual portions for next week. Hopefully, it will freeze well. I will definitely be making this again- soon. Because the leftovers are so good-and it takes a couple of hours to make- I will make it during the weekend for a weekday dinner. I made a couple of changes-some by choice, others by error, but it still turned out great. I added chopped kale and chopped fresh tomatoes to the tomato sauce. I also used crushed tomatoes instead of diced. I substituted regular Parmesan cheese for the vegetarian version. I did not add the liquid from the mushrooms.Following the advice of a previous reviewers, I added 1-2 teaspoons of red pepper flakes and a touch of mozzarella. The eggplant came out soft, but not mushy.

This was a delicious and very filling recipe. I was a little confused about whether or not to include the liquid leftover from the mushroom/wine mixture, I did end up including it but most of it rose to the top so I drained it off. Next time I would probably leave out the liquid. Agree with others on the prep time. I had two cookie sheets going with the eggplant and it still took me 30 minutes jus to roast them, but I was simmering the tomato mixture in the meantime so it worked out fine.

I was looking for new Lenten dishes so I gave this a try. My husband and I liked it very much but I have some issues with the way the recipe was written. First, there is no way anyone could make this in 40 minutes prep time unless they had assistants. Two hours is closer when you count the clean up: I had 2 sauce pans, one skillet, a food processor, a baking sheet and the usual bowls, cutting boards etc. to wash. The reason I had 2 saucepans to wash is because I foolishly followed directions and prepared the tomato/quinoa mixture in medium saucepan. It filled the pan and I had to transfer it to a larger pan to boil it. (Be forewarned). And what's with the foil covered pan & three applications of "cooking spray"? I brushed the eggplant with a tiny bit of olive oil, it browned nicely and the pan was not hard to rinse off. Regardless off the effort it was delicious and I am looking forward to the leftovers. I will make it again but only when I have a lot of time.

VERY yummy! My husband is not a fan of eggplant and like most men, likes meat in a casserole like this, but he said it was delicious! It did take me time to prep all the ingredients (I'm slowing down in my old age!), but all in all, well worth all the chopping, slicing, broiling of eggplant, etc. I made the recipe just like it called for and didn't change a thing. Love keeping the skin on the eggplant and once I got the pans at the right height for my broiler, it all worked out good. I put my broiler on 500 degrees......the eggplant came out nice and dark brown. I think next time I make this I'll prep it all and assemble it ahead of time and then keep it refrigerated so I don't feel so rushed to get it out for dinner. It took me about 2 hours total to prep and assemble, which is kinda long. Again........VERY YUMMY!!! A keeper!

This dish is tedious and time-consuming to make but the results are worth it! I loved it as is but the kids thought the cheese topping was a bit too tangy. To please them, I may reduce the cheese topping ingredients a bit next time and mix in a bit of low-fat shredded mozzarella cheese. The leftovers are equally delicious!

This was amazing. Made if for dinner tonight for my friend that professes to like neither quinoa nor eggplant! She went back for more and too the rest of the second serving home for lunch. The flavors were excellent and the presentation was simple. Very generous servings as well. Served with a salad of baby greens; kale, chard and spinach. It is a bit time consuming but the effort is worth it and it will come together much more quickly the next time I make it. I substituted chicken broth for the white wine, used 1 tsp dried dill rather than 2 tbs fresh but will use fresh next time and added hot pepper flakes to the cheese mixture for a bit of a kick.

This dish was outstanding and well worth the effort. The eggplant did not come out mushy for me and the flavors were out of this world. One of my favorite dishes is moussaka but the calories are way too high. Finally I can enjoy the dish without the guilt! I'll be making this again and again. My husband loved it as much as I did.

We liked this, but it wasn't amazing. Way too much work for the payoff. Eggplant was delicious cooked this way, though. I will use the broiler technique again.

This dish rocks. Yes, it takes quite a bit of time to whip up but well worth it. I did not have any problems with mushy eggplant. When cooking the mushrooms, quite a bit of liquid comes off of them. After adding the wine and soy sauce and letting it simmer for quite a bit, there was still a lot of liquid. I added the dill and then used a slotted to spoon to spread on the casserole. I, of course, added more parmesan cheese then stated cause I'm addicted to cheese. The quinoa cooked perfectly and added a nice texture to the dish. Ya gotta leave the skins on the eggplant too....so good.

This was OK. That's about it. I looked up an old version of this and there were comments on the eggplant turning to mush. I found that to be accurate. I wouldn't make it again.

Oh my gosh, this was amazing. I was leary at first but wanted an eggplant dish. After putting it in the oven I got to thinking greek yogurt? Hardly any cheese...why didn't I look at reviews. Looked on line and saw 1 review and my heart sank but SHE LOVED IT! I told my husband it's going to be superb and it was! Can't wait for the leftovers and still enough to freeze...

Counting calories currently.....very few calories for such a great, filling recipe. Love it!