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.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
40 mins
total:
1 hr 15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 9.4g 19% DV; carbohydrates 38.2g 12% DV; exchange other carbs 2.5; dietary fiber 9g 36% DV; sugars 7.3g; fat 6.1g 9% DV; saturated fat 1.4g 7% DV; cholesterol 4.9mg 2% DV; vitamin a iu 163.1IU 3% DV; vitamin c 9.5mg 16% DV; folate 49.9mcg 13% DV; calcium 136.5mg 14% DV; iron 3.3mg 18% DV; magnesium 20.8mg 7% DV; potassium 273.9mg 8% DV; sodium 558.6mg 22% DV.