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Vegetarian Moussaka
Yield

4

Author


Vegetarian Moussaka

Ingredients

Bechamel Sauce
Meat Substitute
Eggplant

Instructions

Veggie Stuffing
  1. make sure veggies are cut up like the consistency of meat sauce(it is somewhere between diced and minced)
  2. brown veggies and add seasonings and sauce
  3. Simmer on low for at least 40 minutes
Eggplant
  1. Preheat oven to 450
  2. Peel the eggplant 
  3. Slice eggplant
  4. Sprinkle eggplant with salt and leave in colander
  5. Sweat the eggplant for 30 minutes
  6. Pat all “sweat” off eggplant
  7. Brush eggplant with olive and bake for 15-20 minutes. Make sure the slices don’t get too dark. If the slices are thin it might cook fast.
Béchamel Sauce
  1. Heat butter
  2. Add arrowroot and whisk
  3. Slowly add milk and stir until it is thick and coats back of  wooden spoon
  4. Add cheese and cool for 20 minutes
  5. Add eggs
Put everything together
  1. Pre-heat oven to 350 degrees
  2. Use an 8 inch skillet or 8X8  baking dish
  3. First layer is 1/2 the eggplant
  4. Second layer veggie stuffing
  5. Third layer is the remainder of the eggplant
  6. Fourth layer is all the bechamel sauce
  7. Bake for 30-45 minutes

Calories

365.86

Fat (grams)

23.01

Sat. Fat (grams)

11.30

Carbs (grams)

32.83

Fiber (grams)

7.68

Net carbs

25.15

Sugar (grams)

17.11

Protein (grams)

11.47

Sodium (milligrams)

1976.78

Cholesterol (grams)

92.28

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