Three-Bean Vegetable Moussaka

(2 votes)

1 cup (4 ounces) crumbled feta cheese
1 tablespoon chopped fresh or 1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
2 (12.3-ounce) packages reduced-fat firm tofu, drained
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (8-ounce) container part-skim ricotta cheese
3 garlic cloves, minced
1 (1 1/4 -pound) eggplant, cut lengthwise into 1/4 -inch-thick slices
cooking spray
1 (25.5-ounce) jar fat-free marinara sauce
1 (16-ounce) can cannellini beans or other white beans, drained
1 (15-ounce) can black beans, drained
1 (16-ounce) can kidney beans, drained
2 cups (8 ounces) shredded part-skim mozzarella cheese

Preheat oven to 450°.

Combine first 7 ingredients in a bowl; stir until well-blended. Set aside. Arrange eggplant on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until lightly browned. Reduce oven temperature to 375°.

Spread 1 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, and top with 1 2/3 cups spinach mixture and the cannellini beans. Repeat the layers, alternating remaining beans with each layer. Bake at 375° for 20 minutes. Top with cheese, and bake 20 minutes or until cheese is browned.

Yield: 8 servings.


This gets better every time I make it!
Julia, Baltimore, MD

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