White Bean Moussaka

Greek Moussaka made with White Beans
White Bean Moussaka
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Ingredients

Adjust Servings:
19 ounce White kidney beans (cannellini beans), rinsed and drained
1 large Eggplants about 1 ½ pounds, cut crosswise into ¼-inch-thick slices
Cooking spray
1 medium Onion chopped
2 cloves Garlic minced
1 (14.5 ounce) can Tomatoes diced, undrained
1 tbsp Tomato paste
1/2 tsp Cinnamon ground
1/8 tsp Ground pepper
1 tbsp Butter
2 tbsp All-purpose flour
¼ tsp Salt
1½ cups Fat-free milk
⅛ tsp Ground nutmeg
2 cups Breadcrumbs soft
2 tbsp Olive oil

Nutritional information

245
calories
6g
fat
38g
carbohydrates
9g
protein
5mg
cholesterol
559mg
sodium
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    Ingredients

    Directions

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    White Bean Moussaka. Do you ever feel like spending time in the kitchen, trying new things and putting in love and effort to your dish. This recipe needs just that! Not a complicated recipe, but definitely one that needs some time.

    I love Greek Moussaka and I think it’s the perfect dish to serve, especially if you’re having vegetarian guests – it’s filling and creamy and a real, feel-good, winner!

    To make White Bean Moussaka, you will need the following ingredients:

    White Bean Moussaka recipe-Bean Moussaka Recipe-How to make Bean Moussaka Recipe

    So, how to make White Bean Moussaka?

    Steps

    1
    Done
    10

    Broil eggplant

    Spray eggplant with cooking spray to coat on both sides. On an extra large baking sheet, arrange a single layer of eggplant slices and broil for 4-6 minutes, turning once, until tender. Remove from heat and set aside.

    2
    Done
    5

    Cook onions and garlic

    In a large nonstick skillet, over medium heat, grease with cooking spray to coat. Add onion and garlic and cook for 4-5 minutes, stirring often, until soft and translucent.

    3
    Done
    15

    Prepare bean mixture

    Add the beans, tomatoes, tomato paste, cinnamon and pepper. Bring to a boil then reduce the heat. Simmer, uncovered, for 10-15 minutes, stirring occasionally, until mixture has thickened.

    4
    Done
    2

    Prepare white sauce

    In a medium saucepan over medium heat, melt the butter. Add flour and salt and stir.

    5
    Done
    7

    Add milk

    Add all the milk at once, and stir together. Cook over medium heat, continuously stirring until thick and bubbly.

    6
    Done
    1

    Add nutmeg

    Remove white sauce from the heat and stir in the nutmeg.

    7
    Done
    5

    Prepare moussaka

    Grease a 3-quart rectangular baking dish with cooking spray and coat. Arrange broiled eggplant slices over the base and spread the bean mixture on top. Cover with remaining eggplant slices and evenly pour the white sauce over.

    8
    Done
    2

    Add breadcrumbs

    In a medium bowl, combine the breadcrumbs and oil together. Sprinkle evenly over the moussaka.

    9
    Done
    35

    Bake

    Bake in the oven at 350 °F for 30-35 minutes until heated through and the breadcrumbs are golden, crisp, brown.

    10
    Done

    Serve

    Serve hot and enjoy!

    Enjoy this White Bean Moussaka in your own home. Bring this Greek delicacy to life and let us know your thoughts on this recipe! We love seeing your creations, so tag #cookmerecipes in your own pictures online.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

    Recipe Reviews

    Average Rating:
    (5)
    Total Reviews: 1
    Athina

    Thank you! Approved!

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