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Vegetable Moussaka Recipe

Vegetable Moussaka Recipe

12 servings



1 large eggplant, unpeeled, sliced

Olive oil cooking spray

1 pound potatoes, unpeeled, sliced

3 cups chopped onions

2 cups sliced carrots

3 cloves garlic, minced

1 teaspoon each: ground cinnamon, dried oregano and thyme leaves

1/4 cup reduced-sodium fat-free beef broth

2 cups each: chopped tomatoes, sliced mushrooms, cooked barley

1 pound ground lean lamb or beef, cooked, drained

1 small zucchini, sliced

Custard Topping

Ground nutmeg, to taste


Arrange eggplant in single lager on greased aluminum foil-lined jelly roll pan and spray with cooking spray. Bake at 350 degrees until eggplant is tender but still firm, about 20 minutes. Arrange eggplant on bottom of 13 x 9-inch baking pan.


Heat potatoes, onions, carrots, garlic, seasonings, and broth to boiling in large skillet, reduce heat and simmer, uncovered, 5 minutes. Add tomatoes and mushrooms, simmer, uncovered, until tomatoes are soft. Add barley, lamb and zucchini, cook, uncovered, until mixture is thick, about 5 minutes. Season to taste with salt and pepper. Spoon mixture over eggplant.


Pour custard topping over casserole and sprinkle with nutmeg. Bake at 350 degree until lightly browned on the top, about 45 minutes. Cool 5 to 10 minutes before cutting.

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