Meatless Moussaka Recipe

Name: Meatless Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 2 pounds eggplant, peeled and thickly sliced; SAUCE:; 1 tsp olive oil; 1 cup finely chopped onion; 5 medium cloved garlic, minced; 14.5 oz can diced tomatoes; 1 cup water; 6 ounce can tomato paste; 2 teaspoons dried rosemary, crushed; 2 TBSP finely snipped parsley; 2 TBSP finely snipped mint; Filling; 1 pound low-fat cottage cheese; 2 eggs; 2 TBSP grated Parmesan cheese; 1 teaspoon dried rosemary, crushed; 1/2 teaspoon oregano; 1/2 teaspoon peppeer; 1/4 cup grated Parmesan cheese

Servings: persons

Olive oil spray
2 pounds eggplant, peeled and thickly sliced
SAUCE:
1 tsp olive oil
1 cup finely chopped onion
5 medium cloved garlic, minced
14.5 oz can diced tomatoes
1 cup water
6 ounce can tomato paste
2 teaspoons dried rosemary, crushed
2 TBSP finely snipped parsley
2 TBSP finely snipped mint
Filling
1 pound low-fat cottage cheese
2 eggs
2 TBSP grated Parmesan cheese
1 teaspoon dried rosemary, crushed
1/2 teaspoon oregano
1/2 teaspoon peppeer
1/4 cup grated Parmesan cheese

1
Preheat broiler. Lightly spray a 3 1/2 quart oblong glass baking dish with olive oil spray.
2
Put eggplant slices on 2 large baking sheets.
3
Lightly spray both sides of slices with olive oil spray. Brown about 6 inches from heat for 5 minutes on each side, or until eggplant is tender.
4
Set oven temperature to 375 F.
5
For SAUCE: heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Saute onions and garlic for 2 to 3 minutes, or until onioon is translucent.
6
Stir in undrained tomatoes, water, tomato paste, and rosemary. reduce heat and simmer for 10 minutes stirring occasionally. Stir in parsley and mint. remove from heat.
7
For Filling: Combine ingredients in a medium bowl.
8
Spread half of sauce in baking dish. Arrange half of eggplant over sauce. Spread all filling over eggplant, then top with remaining eggplant and remaining sauce. Sprinkle with remaining Parmesan.
9
Cover casserole with aluminum foil.
10
Bake for 40 to 45 minutes. Uncover and bake for 10 minutes.

863

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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 20 ingredients. The key ingredients include: Olive oil spray, 2 pounds eggplant, peeled and thickly sliced, SAUCE:, 1 tsp olive oil, and more.

Yes, Meatless Moussaka falls under the Vegetarian 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.

That's it — enjoy your meal!

Meatless Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions