Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sbd Veggie Moussaka Recipe
    Lost? Site Map

    Sbd Veggie Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    35 mins

    35 mins

    CHRISSYG's Note:

    Moussaka is Delish, but it's SOO fattening. SBD not only cuts the carbs out of it, but also lowers the fat to make it a HEALTHY dish! (healthy and moussaka in the same sentence, how do you like that?)

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 425 degrees F.
    2. 2
      Lightly coat eggplant slices with olive oil (I use a pastry brush, dipped and give each side one quick swipe) and arrange on a baking sheet. Bake until softened and golden turning once, 15 to 20 minutes. Reduce oven to 350 degrees F.
    3. 3
      In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes.
    4. 4
      While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1/8 cup of the cheese, and nutmeg.
    5. 5
      Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil.
    6. 6
      Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm. (if you’re freezing this, cut the moussaka into portions prior to freezing) reheats beautifully.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on March 08, 2010

      45

      This was a GREAT idea. Delicious. I changed it a bit, I made the white filling out of part-skim ricotta and fat free yogurt with one egg. But the eggplant with lentils totally satisfied by moussaka itch. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sbd Veggie Moussaka

    Serving Size: 1 (469 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 585.7
     
    Calories from Fat 114
    19%
    Total Fat 12.7 g
    19%
    Saturated Fat 2.7 g
    13%
    Cholesterol 6.4 mg
    2%
    Sodium 353.7 mg
    14%
    Total Carbohydrate 84.4 g
    28%
    Dietary Fiber 39.3 g
    157%
    Sugars 12.0 g
    48%
    Protein 36.4 g
    72%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites