Light Veggie Moussaka Recipe

Name: Light Veggie Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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 leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Veggie Moussaka

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