Cheesy Vegetable Moussaka

Name: Cheesy Vegetable Moussaka
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, European, Greek
Ingredients: 0 teaspoons freshly ground black pepper; 794 grams unsalted diced tomatoes, undrained; 118 milliliters dry white wine; 1 large egg white; 2 larges eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds); 2 larges eggs; 158 milliliters 2.5 ounces feta cheese, crumbled (about; 2 Tbsps chopped fresh basil; 2 Tbsps chopped fresh dill; 6 garlic cloves, chopped; 355 milliliters plain fat-free Greek yogurt; 0 teaspoons kosher salt; 2 Tbsps lower-sodium soy sauce; 680 grams packages presliced mushrooms; 2 Tbsps olive oil, divided; 473 milliliters finely chopped onion; 118 milliliters uncooked quinoa; 2 Tbsps unsalted tomato paste; 59 milliliters ounce vegetarian Parmesan cheese, grated (about; 237 milliliters water

Need a gluten free main course? Cheesy Vegetable Moussaka could be an outstanding recipe to try. This recipe serves 6. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 362 calories, 22g of protein, and 13g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. Head to the store and pick up olive oil, eggplants, greek yogurt, and a few other things to make it today. To use up the quinoa you could follow this main course with the Quinoa Pudding as a dessert.

Instructions

Heat a medium saucepan over medium-high heat.

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Sauce Pan

Add 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion; cook 6 minutes or until onion is tender.

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Onion

Add garlic; cook 1 minute.

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Garlic

Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes.

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Tomato Paste

Tomato

Pepper

Quinoa

Water

Salt

Remove from heat; stir in basil.

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Basil

Preheat broiler to high.

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Broiler

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.

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Cooking Spray

Eggplant

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Baking Sheet

Aluminum Foil

Reduce oven temperature to 35

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Oven

Heat a large skillet over medium-high heat.

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Frying Pan

Add remaining 1 tablespoon oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add mushrooms; cook 8 minutes.

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Mushrooms

Add wine and soy sauce; simmer 4 minutes.

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Soy Sauce

Wine

Remove from heat; stir in dill.

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Dill

Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.

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Feta Cheese

Egg Whites

Yogurt

Egg

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Whisk

Bowl

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.

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Cooking Spray

Tomato Sauce

Eggplant

Sauce

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Baking Pan

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.

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Parmesan

Tomato Sauce

Eggplant

Mushrooms

Cheese

Spread

Yogurt

Bake at 350 for 45 minutes or until topping is lightly browned.

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Oven

Equipment

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Agiorgitiko, Assyrtiko, and Moschofilero are my top picks for Greek. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. One wine you could try is Skouras Saint George Agiorgitiko. It has 4.1 out of 5 stars and a bottle costs about 18 dollars.