Vegetarian

Eggplant Moussaka is for Dinner.

Eggplant Moussaka takes 20 minutes to prepare.

Eggplant Moussaka takes 30 minutes to cook.

Eggplant Moussaka makes 6 servings.

The ingredients for Eggplant Moussaka are:

* Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
* Onions, raw, 1 medium (2-1/2" dia) (remove)
* Olive Oil, 2 tbsp (remove)
* Baked Potato (baked potatoes), 4 potato (2-1/3" x 4-3/4") (remove)
* Soy Milk, 0.25 cup (remove)
* *Smart Balance Buttery Spread, 1 tbsp (remove)
* Tomato Sauce, 2 cup (remove)
* Avocados, California (Haas), 1 fruit without skin and seeds (remove)
* Soy Milk, 1.25 cup (remove)
* *Wheat flour, white, all-purpose, unenriched, 1 cup (remove)

Here is how you make Eggplant Moussaka:

Slice eggplant and onion and roast with half of the olive oil at 400 for 20 min. Meanwhile make mashed potatoes. Make avocado cream by blending avocado, 1.25 of soy milk, flour and 1 tbsp of oil. Layer in 2L dish, tomato sauce, eggplant, onion, avocado sauce, eggplant, tomato sauce, mashed potatoes. Bake for 30min. Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user KATRINA_0087.

The nutritional information for Eggplant Moussaka is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 350.6

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 487.8 mg
• Total Carbs: 57.0 g
• Dietary Fiber: 8.7 g
• Protein: 9.7 g

The dietary needs meet for Eggplant Moussaka is Vegan