Recipe: Meatless Moussaka (using eggplant and zucchini)

MEATLESS MOUSSAKA

Note from source: Here's a new twist on a traditional Greek favorite. It's much leaner than a standard recipe, which could easily cost you 40 grams of fat per serving. Replacing the rich cream sauce with a fresh tomato sauce made the biggest difference. This recipe was madeover by:

* replacing the lamb with tofu
* eliminating the butter, eggs, flour and milk
* eliminating the feta cheese
* reducing the amount of Parmesan cheese

1 large red onion, thinly sliced and separated into rings
1 medium eggplant (1-1 1/4 pounds), cut crosswise into 1/2-inch thick rounds
2 medium zucchini, thinly sliced
8 ounces firm tofu, crumbled
1/4 cup minced fresh basil
2 tablespoons minced fresh parsley
3 cups low-sodium tomato sauce
1/2 teaspoon hot-pepper sauce
2 tablespoons grated Parmesan cheese

Layer the onions, eggplant and zucchini in the bottom of an 11-by-7-inch baking dish. Sprinkle the tofu over the vegetables. Then top with the basil and parsley.

Stir together the tomato sauce and hot-pepper sauce. Pour over the tofu and vegetables.

Bake at 350 degrees for 30 to 40 minutes or until bubbly and the vegetables are tender. Sprinkle with the cheese before serving.

Makes 4 servings.