Eggplant Moussaka (Healthy Version)
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
- cooking spray
- 3 large eggplants, peeled and cut into 1/2-inch-thick slices (4 lbs.)
- 1 large onion, chopped
- 5 large garlic cloves, minced
- 12 ounces ground meat substitute
- 28 ounces low-sodium italian tomatoes, drained and chopped, liquid reserved
- 2 cups cooked brown rice
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄4 cup chopped fresh parsley
- 3⁄4 cup fat free egg substitute
- 1⁄2 cup dried breadcrumbs
directions
- Coat large skillet or grill pan with cooking spray and place over medium heat. Add eggplant slices in batches and cook until lightly browned, 2 to 4 minutes per side; remove to large plate. Recoat pan between batches. Set eggplant slices aside.
- Preheat oven to 350°F Coat 3-quart lasagna pan or other large baking dish with cooking spray. Set aside.
- Coat another large skillet once with cooking spray and place over medium-low heat. Add onion and cook until tender, stirring occasionally, about 7 minutes. Add garlic and stir 15 seconds. Add soy "meat," breaking it up with a wooden spoon, and cook, stirring often, 3 minutes.
- Stir in tomatoes with reserved liquid, rice, oregano, allspice, salt, pepper and half the parsley. Increase heat to high and bring to a boil. Reduce heat to low and cook, stirring occasionally, until sauce is thick and fragrant, about 15 minutes. Remove from heat.
- In small bowl, combine egg substitute and remaining parsley. Mix well, then stir into "meat" sauce.
- Line bottom of prepared lasagna pan with single layer of eggplant slices. Spread half the "meat" sauce on top. Cover with remaining eggplant and sauce. Sprinkle with bread crumbs.
- Bake until moussaka is starting to brown and is bubbling, about 30 minutes. Remove from oven.
- Preheat broiler. Coat top of moussaka with cooking spray. Broil until bread crumbs are browned, about 1 minute. Serve hot.
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