Summer Moussaka

Summer Moussaka

Kat Berry

This Greek lasagna-style casserole is a nice option for a hearty whole-plant food entrée. It uses eggplant slices as the layers instead of pasta, as you would in a lasagna. This version is even gluten-free.

Click here to see 8 Late-Summer Casserole Recipes

6
Servings
606
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 2  Tablespoons  olive oil
  • onion, chopped
  • 1/2  Cup  chopped walnuts
  • 1  Tablespoon  soy sauce
  • 2  Cups  mushrooms, sliced
  • garlic cloves, minced
  • tomatoes, diced
  • 15  Ounces  white beans, rinsed and drained
  • cinnamon stick
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  black pepper
  • 1/3  Cup  chopped parsley
  • 1/2  Teaspoon  cinnamon

For the sauce

  • 1/2  Cup  vegetable oil
  • 1/2  Cup  rice flour
  • 4  Cups  unsweetened almond milk
  • 2  Tablespoons  nutritional yeast
  • 1/2  Teaspoon  salt
  • 1/4  Teaspoon  nutmeg
  • 1  Pinch of  black pepper

For the eggplant layers

  • eggplants, sliced into 1/2-inch-thick circles
  • almond milk
  • 1  Cup  rice flour
  • 1/4  Cup  cornmeal
  • 1  Tablespoon  oregano
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  black pepper
  • Olive oil for burshing

Directions

For the filling

Heat the oil in a large sauce pan over medium heat. Sauté the onion until almost translucent, then add the walnuts, mushrooms, and soy sauce. Once the onions are translucent and the mushrooms start to cook down, add the garlic, tomatoes, beans, cinnamon sticks, sea salt, and pepper. Cook about 10 more minutes then add the fresh parsley and cinnamon. Cover and set aside.

For the sauce

Heat oil in a skillet over medium heat. When nice and hot, whisk in the flour. Cook a couple of minutes, until you can smell the flour cooking. Then, slowly add the almond milk and nutritional yeast, stirring constantly to prevent lumps. Reduce heat and cook until thick gravy-like sauce consistency. Add the sea salt, black pepper, and nutmeg. Cover and set aside until ready to use.

For the eggplant layers

Slice the eggplant into 1-inch-thick pieces, place them in a bowl, and cover with water and salt. Soak for 30 minutes. Drain and rinse the slices, then dry on paper towel.

In a medium mixing bowl, mix together the flour, cornmeal, oregano, and pepper. Place the almond milk in another mixing bowl.

Dip each eggplant slice in the almond milk, then in the flour mixture. Place slices on well-oiled baking sheets.

Bake at 350 degrees for about 35 minutes or until golden brown, flipping halfway through and brushing well with olive oil to help brown.

When cool enough to handle, place half of the eggplant slices in the bottom of a 9-by-13-inch glass baking dish.

Removing the cinnamon sticks, spread the filling evenly over the first eggplant layer.

Top with remaining eggplant slices, then pour sauce over the top.

Sprinkle top of casserole lightly with nutritional yeast, and bake at 350 degrees for 30-45 minutes or until bubbly.

Let stand 5 minutes before serving

Nutritional Facts

Total Fat
32g
46%
Sugar
28g
31%
Saturated Fat
3g
13%
Cholesterol
34mg
11%
Carbohydrate, by difference
65g
50%
Protein
19g
41%
Vitamin A, RAE
245µg
35%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin E, added
4mg
27%
Vitamin K (phylloquinone)
43µg
48%
Calcium, Ca
366mg
37%
Choline, total
10mg
2%
Fiber, total dietary
4g
16%
Folate, total
72µg
18%
Iron, Fe
4mg
22%
Magnesium, Mg
48mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
280mg
40%
Selenium, Se
13µg
24%
Sodium, Na
1202mg
80%
Vitamin D (D2 + D3)
1µg
7%
Water
208g
8%
Zinc, Zn
1mg
13%

Summer Shopping Tip

As an alternative to sugary, salty, processed foods, try shopping for fruits and vegetables that are in season.

Summer Cooking Tip

For a healthier alternative, substitute honey or molasses for sugar in baking recipes, and use a 3:1 blend of canola oil to olive oil instead of butter when cooking over the flame.