Recipe Image

White Bean Moussaka

  • 40 m
  • 1 h 15 m
Diabetic Living Magazine
“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.”

Ingredients

    • 1 large eggplant (about 1½ pounds), peeled (if desired) and cut crosswise into ¼-inch-thick slices
    • Cooking spray
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 (19 ounce) cans white kidney beans (cannellini beans), rinsed and drained
    • 1 (14.5 ounce) can diced tomatoes, undrained
    • 2 tablespoons tomato paste
    • ½ teaspoon ground cinnamon
    • ⅛ teaspoon ground pepper
    • 1 tablespoon butter
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 1½ cups fat-free milk
    • ⅛ teaspoon ground nutmeg
    • 2¼ cups soft breadcrumbs (3 slices bread)
    • 2 tablespoons olive oil

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Combine breadcrumbs and oil in a medium bowl. Sprinkle over the white sauce mixture.
  • 6 Bake in a 350°F oven for 30 to 35 minutes or until heated through and the breadcrumbs are golden brown.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 10/17/2019