Eggplant Moussaka (Healthy Version)

Ingredients

• cooking spray
• 3 large eggplants, peeled and cut into 1/2-inch-thick slices (4 lbs.)
• 1 large onion, chopped
• 5 large garlic cloves, minced
• 12 ounces ground meat substitute
• 28 ounces low-sodium italian tomatoes, drained and chopped, liquid reserved
• 2 cups cooked brown rice
• 1 teaspoon dried oregano
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 cup chopped fresh parsley
• 3/4 cup fat free egg substitute
• 1/2 cup dried breadcrumbs

Directions

1. 1

   Coat large skillet or grill pan with cooking spray and place over medium heat. Add eggplant slices in batches and cook until lightly browned, 2 to 4 minutes per side; remove to large plate. Recoat pan between batches. Set eggplant slices aside.

2. 2

   Preheat oven to 350°F Coat 3-quart lasagna pan or other large baking dish with cooking spray. Set aside.

3. 3

   Coat another large skillet once with cooking spray and place over medium-low heat. Add onion and cook until tender, stirring occasionally, about 7 minutes. Add garlic and stir 15 seconds. Add soy "meat," breaking it up with a wooden spoon, and cook, stirring often, 3 minutes.

4. 4

   Stir in tomatoes with reserved liquid, rice, oregano, allspice, salt, pepper and half the parsley. Increase heat to high and bring to a boil. Reduce heat to low and cook, stirring occasionally, until sauce is thick and fragrant, about 15 minutes. Remove from heat.

5. 5

   In small bowl, combine egg substitute and remaining parsley. Mix well, then stir into "meat" sauce.

6. 6

   Line bottom of prepared lasagna pan with single layer of eggplant slices. Spread half the "meat" sauce on top. Cover with remaining eggplant and sauce. Sprinkle with bread crumbs.

7. 7

   Bake until moussaka is starting to brown and is bubbling, about 30 minutes. Remove from oven.

8. 8

   Preheat broiler. Coat top of moussaka with cooking spray. Broil until bread crumbs are browned, about 1 minute. Serve hot.