Cheesy Vegetable Moussaka

Broiling the eggplant coaxes out a deeper, more complex flavor. We like to keep the antioxidant-packed skin on, but feel free to peel the eggplant before broiling. You can garnish the dish with extra basil leaves.

Cheesy Vegetable Moussaka

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil, divided

  • 2

    cups finely chopped onion

  • 6

    garlic cloves, chopped

  • 1

    cup water

  • ½

    cup uncooked quinoa

  • 2

    tablespoons unsalted tomato paste

  • teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • 1

    (28-ounce) can unsalted diced tomatoes, undrained

  • 2

    tablespoons chopped fresh basil

  • 2

    large eggplants, cut into ½-inch-thick slices (about 2½ pounds)

  • Cooking spray

  • 3

    (8-ounce) packages presliced mushrooms

  • ½

    cup dry white wine

  • 2

    tablespoons lower-sodium soy sauce

  • 2

    tablespoons chopped fresh dill

  • cups plain fat-free Greek yogurt

  • 2.5

    ounces feta cheese, crumbled (about ⅔ cup)

  • 2

    large eggs

  • 1

    large egg white

  • 1

    ounce vegetarian Parmesan cheese, grated (about ¼ cup)

Directions

1. Heat a medium saucepan over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; cook 6 minutes or until onion is tender. Add garlic; cook 1 minute. Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes. Remove from heat; stir in basil. 2. Preheat broiler to high. 3. Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside. 4. Reduce oven temperature to 350°. 5. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add mushrooms; cook 8 minutes. Add wine and soy sauce; simmer 4 minutes. Remove from heat; stir in dill. 6. Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth. 7. Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce. Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant. Bake at 350° for 45 minutes or until topping is lightly browned.


Nutrition

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