Moussaka is a Middle Eastern baked main dish, typically made by layering slices of eggplant with a seasoned ground beef or lamb mixture. This protein-filled vegetarian version replaces the meat with white beans but will still delight any and all meat-eaters at your table. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Coat each eggplant slice on both sides with cooking spray. Arrange the eggplant slices in a single layer on an extra-large baking sheet. Broil the eggplant slices 4 to 5 inches from the heat for 4 to 6 minutes or just until tender, turning once. Set aside.

  • For the bean mixture, coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add onion and garlic to skillet. Cook for 4 to 5 minutes or just until tender, stirring frequently. Add beans, undrained tomatoes, tomato paste, cinnamon, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until slightly thickened, stirring occasionally.

  • For the white sauce, melt butter in a medium saucepan over medium heat. Stir in flour and salt. Stir in milk all at once. Cook and stir over medium heat until thick and bubbly. Remove from heat; stir in nutmeg.

  • Coat a 3-quart rectangular baking dish with cooking spray. Arrange half of the eggplant slices in the prepared dish. Spread the bean mixture over the eggplant; top with the remaining eggplant slices. Carefully pour the white sauce on top, spreading evenly to cover.

  • Combine breadcrumbs and oil in a medium bowl. Sprinkle over the white sauce mixture.

  • Bake in a 350 degrees F oven for 30 to 35 minutes or until heated through and the breadcrumbs are golden brown.

Nutrition Facts

245 calories; 6.1 g total fat; 1.4 g saturated fat; 5 mg cholesterol; 559 mg sodium. 274 mg potassium; 38.2 g carbohydrates; 9 g fiber; 7 g sugar; 9.4 g protein; 163 IU vitamin a iu; 9 mg vitamin c; 50 mcg folate; 137 mg calcium; 3 mg iron; 21 mg magnesium;