Light Veggie Moussaka

Name: Light Veggie Moussaka
Ingredients: 1 eggplant, 1/2-inch sliced rounds; 1 zucchini, 1/2-inch sliced rounds; Nonstick cooking spray; 1 shallot, chopped; 12 oz. vegetarian crumble; 1/2 tsp. mixed herbs; 14 oz. can chopped tomatoes; 1 vegetable stock cube; 1 1/4 cup fat-free milk; 1 shallot, halved; 2 tbsp. cornstarch; 1/3 cup reduced-fat feta cheese; 1/4 cup grated Parmesan

13 ingredients

4 steps

Ingredients

1 eggplant, 1/2-inch sliced rounds
1 zucchini, 1/2-inch sliced rounds
Nonstick cooking spray
1 shallot, chopped
12 oz. vegetarian crumble
1/2 tsp. mixed herbs
14 oz. can chopped tomatoes
1 vegetable stock cube
1 1/4 cup fat-free milk
1 shallot, halved
2 tbsp. cornstarch
1/3 cup reduced-fat feta cheese
1/4 cup grated Parmesan

Directions

1

Heat oven to 400°F. Arrange eggplant and zucchini on parchment paper lined-baking sheets. Coat with nonstick cooking spray, and bake for 15-20 minutes.
2

In a nonstick saute pan, cook 1 chopped shallot in 1 tbsp. water until softened. Add vegetarian crumble, and stir-fry for 2 minutes. Stir in mixed herbs, tomatoes, stock cube, and a tomato can full of water. Bring to a boil. Turn heat down, and simmer for 20 minutes.
3

Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses.
4

Divide the cooked meat between 4 foil containers or oven and freezer-proof dishes. (Or pour into 1 ovenproof dish if serving immediately). Top with the eggplant and zucchini, and pour over the white sauce; cool completely before freezing. Bake from frozen at 325°F for around 50 minutes. If cooking straight away, bake at 400°F, for 30 minutes.