Sbd Veggie Moussaka
Dive into a hearty, Mediterranean-inspired delight with this SBD Veggie Moussaka, a lighter twist on the classic comfort food. Packed with layers of tender roasted eggplant and zucchini, a spiced tomato sauce infused with a hint of cinnamon, and a creamy, protein-rich Greek yogurt topping, this dish delivers bold flavors with a wholesome touch. Perfect for vegetarians and those seeking healthier meal options, this gluten-free recipe is both satisfying and nutrient-dense. Ready in just over an hour, it’s ideal for weeknight dinners or meal prep, serving up to six portions of layered goodness. Serve it with a crisp side salad or warm bread for a cozy, complete meal! Keywords: veggie moussaka, vegetarian comfort food, Mediterranean dinner, healthy moussaka recipe, gluten-free meal ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Eggplant
- 2 medium Zucchini
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 0.5 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Low-fat Greek yogurt
- 2 large Eggs
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons All-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Slice the eggplants and zucchinis lengthwise into 1/4-inch thick planks.
Arrange the eggplant and zucchini slices on two baking sheets lined with parchment paper. Brush both sides lightly with 2 tablespoons of olive oil, sprinkle with a pinch of salt and pepper, and roast for 20 minutes, flipping halfway through. Remove from the oven and set aside.
Meanwhile, dice the onion and mince the garlic cloves. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and sauté for 3–4 minutes until softened. Add the garlic and sauté for another minute.
Stir in the crushed tomatoes, tomato paste, dried oregano, ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer the sauce for 10 minutes, then remove it from heat.
In a medium bowl, whisk together the Greek yogurt, eggs, Parmesan cheese, flour, and a pinch of salt until smooth. Set this topping mixture aside.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, layer half of the eggplant slices to cover the bottom. Spread half of the tomato sauce over the eggplant, then layer half of the zucchini slices on top. Repeat the layering with the remaining eggplant, tomato sauce, and zucchini.
Pour the yogurt-topping mixture evenly over the top layer of vegetables, smoothing it out with a spatula.
Bake the moussaka in the oven for 35–40 minutes, or until the topping is golden and set. Remove from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 9871 mg | 429% | |
| Total Carbohydrate | 240.0 g | 87% | |
| Dietary Fiber | 62.6 g | 224% | |
| Total Sugars | 161.5 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1333 mg | 103% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 6877 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
