Vegetarian Moussaka

Yield:9 Serving(s)
Cook time: 01:40
Category:Main Courses


3 medium eggplants, peeled and sliced 1/2" thick
4 tbsp. olive oil, divided
1/2 tsp. salt
1/4 tsp. black pepper, ground
2 cups white sauce (AKA Alfredo sauce)
1 cups low-fat ricotta cheese
3 pieces eggs, beaten
1/2 tsp. ground nutmeg
1/4 cups seasoned bread crumbs
1/4 cups Parmesan cheese, grated
onion, peeled and finely chopped
1 lb. mushrooms, finely chopped
14.5 oz. crushed tomatoes
2 tbsp. tomato paste


  1. Preheat oven to 375 °F (180 °C).
  2. Lay eggplant on a baking sheet and brush with 2 tablespoons of the oil; sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
  3. Meanwhile, combine Alfredo sauce, ricotta, eggs and nutmeg in a medium bowl; set aside.
  4. In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
  5. Heat remaining 2 tablespoons oil in a large, nonstick skillet over medium-high heat. Add onion; sauté until they begin to soften, about 3 minutes. Add mushrooms and sauté until soft, about 7 minutes. Add tomatoes, tomato paste, oregano and cayenne. Simmer until thickened, about 15 minutes.
  6. Lightly coat a 13x9-inch baking dish with vegetable cooking spray.
  7. Sprinkle one-third of the bread crumb mixture on bottom; cover with half the eggplant and half the mushroom mixture. Repeat layers with one-third of the bread crumbs, remaining eggplant and remaining mushrooms.
  8. Pour egg mixture over all and top with remaining bread crumb mixture. Bake for 45 minutes or until top is golden and bubbly. Let stand for 10 minutes before serving.