Light Veggie Moussaka Recipe

Name: Light Veggie Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, 1/2-inch sliced rounds; 1 zucchini, 1/2-inch sliced rounds; Nonstick cooking spray; 1 shallot, chopped; 12 oz. vegetarian crumble; 1/2 tsp. mixed herbs; 14 oz. can chopped tomatoes; 1 vegetable stock cube; 1 1/4 cup fat-free milk; 1 shallot, halved; 2 tbsp. cornstarch; 1/3 cup reduced-fat feta cheese; 1/4 cup grated Parmesan

Servings: persons

1 eggplant, 1/2-inch sliced rounds
1 zucchini, 1/2-inch sliced rounds
Nonstick cooking spray
1 shallot, chopped
12 oz. vegetarian crumble
1/2 tsp. mixed herbs
14 oz. can chopped tomatoes
1 vegetable stock cube
1 1/4 cup fat-free milk
1 shallot, halved
2 tbsp. cornstarch
1/3 cup reduced-fat feta cheese
1/4 cup grated Parmesan

1
Heat oven to 400u00b0F. Arrange eggplant and zucchini on parchment paper lined-baking sheets. Coat with nonstick cooking spray, and bake for 15-20 minutes.
2
In a nonstick saute pan, cook 1 chopped shallot in 1 tbsp. water until softened. Add vegetarian crumble, and stir-fry for 2 minutes. Stir in mixed herbs, tomatoes, stock cube, and a tomato can full of water. Bring to a boil. Turn heat down, and simmer for 20 minutes.
3
Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses.
4
Divide the cooked meat between 4 foil containers or oven and freezer-proof dishes. (Or pour into 1 ovenproof dish if serving immediately). Top with the eggplant and zucchini, and pour over the white sauce; cool completely before freezing. Bake from frozen at 325u00b0F for around 50 minutes. If cooking straight away, bake at 400u00b0F, for 30 minutes.

170

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant, 1/2-inch sliced rounds, 1 zucchini, 1/2-inch sliced rounds, Nonstick cooking spray, 1 shallot, chopped, and more.

Yes, Light Veggie Moussaka falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light Veggie Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions