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“A great vegetarian dish from sour cream and 2 cheeses!”
1hr 20mins

Ingredients Nutrition


  1. Salt, drain and rinse eggplant slices.
  2. Cook black beans until soft.
  3. Saute onions in 4 Tbsp of olive oil for 10 minutes. Add garlic, drained beans, tomatoes, and nutmeg; mix well.
  4. Mash the beans to make a rough puree. Season with salt, pepper, and a pinch of sugar if necessary.
  5. Preheat oven to 350 degrees. Spray a 2 in steamtable plan with non-stick cooking spray.
  6. Saute the eggplant slices in the rest of the olive oil for 2-3 minutes on eahc side, until tender. Drain on paper towels.
  7. Put a layer of eggplant slices on the bottom of the pan; cover with half of bean mixture. Repeat the layer, then finish with a final layer of eggplant.
  8. Beat the sour cream and eggbeaters together. Season with salt, pepper, and nutmeg. Pour over the moussaka.
  9. Sprinkle with parmesan cheese and bake for 40-45 minutes or until golden brown.

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