Meatless Moussaka

By Bostoncook

American Heart Association Cookbook

Ingredients

• Sauce:
• 2 pounds eggplant, peeled
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 can tomatoes, low sodium, 14.5 oz
• 6 ounces tomato paste
• 1 cup water
• 1/2 teaspoon salt
• 2 teaspoons rosemary
• 2 tablespoons fresh parsley
• 2 tablespoons fresh mint
• Filling:
• 1 pound lowfat cottage cheese
• 1/2 cup egg substitute
• 1 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/4 cup parmesan cheese
• 1/2 teaspoon pepper
• Topping:
• 1/4 cup parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Heat broiler.

2. Place eggplant on two baking sheets. Brush both sides lightly with oil, brown 5 mins per side, or until tender.

3. Reduce heat to 375.

4. Saute onion in oil until translucent. Add garlic, cook 1 min. Add tomatoes, tomato paste, water, salt, rosemary. Reduce heat, simmer 10 mins.

5. Add parsley and mint. Remove from heat and set aside.

6. Combine cottage cheese, egg, herbs, cheese, and pepper.

7. Spread half of sauce in bottom of sprayed 3 1/2 quart oblong dish. Arrange half of eggplant on top. Spread filling over eggplant, top with remaining eggplant, then remaining sauce. Sprinkle with cheese.

8. Cover and bake 40-45 mins. Uncover and bake another 10 mins.

Was very good - but tasted nothing like moussaka.