1 hr 35 mins
This is a wonderful dish from Meals.com which I've slightly tweaked. It looks fabulous, feeds 8-10, and has gotten great reviews from meat-lovers and vegetarians. For those who like to make things ahead, I prepare the entire dish and set in the frig; then pour the Alfredo/ricotta sauce over at the last minute before baking.
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Units: US | Metric
- 3 medium eggplants, peeled and sliced 1/2 inch thick
- 4 -6 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 small potatoes, peeled and sliced 1/4 inch thick
- 2 (10 ounce) containers alfredo sauce (I use the Buitoni brand found in the refrigerated section of the grocery store, where you find their)
- 1 cup low-fat ricotta cheese
- 3 eggs, beaten
- 1/2 teaspoon ground nutmeg
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup parmesan cheese, grated
- 1 onion, peeled and finely chopped
- 1 lb mushroom, finely chopped
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1/4 teaspoon cayenne pepper
- 1Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
- 2Boil potatoes 5 minutes until crisp tender.
- 3Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside.
- 4In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
- 5Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes.
- 6Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture.
- 7Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.
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Nutritional Facts for Vegetarian Moussaka
Serving Size: 1 (372 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 280.0
- Calories from Fat 104
- Total Fat 11.6 g
- Saturated Fat 2.8 g
- Cholesterol 75.3 mg
- Sodium 510.5 mg
- Total Carbohydrate 36.3 g
- Dietary Fiber 10.8 g
- Sugars 8.1 g
- Protein 12.1 g
The following items or measurements are not included: