Vegetarian Moussaka

Healthier_Me

1 eggplant, thinly sliced
1 tablespoon olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese

1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese


Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.


7 servings

Calories 253
Calories from Fat 108

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% Daily Value *
Total Fat 12g 19 %
Saturated Fat 6.5g 33 %
Cholesterol 62mg 21 %
Sodium 461mg 18 %
** Potassium 747mg 21 %
Total Carbohydrates 27.7g 9 %
Dietary Fiber 4.8g 19 %
Protein 10.5g 21 %
** Sugars 9.8g
Vitamin A 19 %
Vitamin C 37 %
Calcium 32 %
Iron 21 %
** Thiamin 16 %
** Niacin 34 %
** Vitamin B6 29 %
** Magnesium 21 %
** Folate


PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs

Healthier_Me

1 eggplant, thinly sliced
1 tablespoon olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tablespoon white vinegar
1 (14.5 ounce) can whole peeled tomatoes, chopped
1/2 (14.5 ounce) can lentils, drained, juice reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and pepper to taste
1 cup crumbled feta cheese

1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese


Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.


7 servings

Calories 253
Calories from Fat 108

---

% Daily Value *
Total Fat 12g 19 %
Saturated Fat 6.5g 33 %
Cholesterol 62mg 21 %
Sodium 461mg 18 %
** Potassium 747mg 21 %
Total Carbohydrates 27.7g 9 %
Dietary Fiber 4.8g 19 %
Protein 10.5g 21 %
** Sugars 9.8g
Vitamin A 19 %
Vitamin C 37 %
Calcium 32 %
Iron 21 %
** Thiamin 16 %
** Niacin 34 %
** Vitamin B6 29 %
** Magnesium 21 %
** Folate


PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs