This vegetarian moussaka has layers of eggplant with a zucchini and mushroom tomato sauce, baked with a Greek yogurt and cheese topping. I like to think of a moussaka as being a Greek version of a lasagna. Layers of vegetables with a tomato sauce with the difference being the cheesy baked topping.
Low-carb moussaka. Our low-carb version of this Greek classic is juicy, cheesy, packed with vegetables and way quicker and easier to prepare than the original. Even the Greek gods would lick their fingers after savoring this hearty meal.
A hearty vegetarian moussaka with a cheesy baked yogurt topping is a hearty dinner. Slice the eggplants into 1 cm slices length ways. Sprinkle with salt and place in a colander for 30 minutes to remove any bitter juices. Rinse the eggplants and dry.
Crumble the feta cheese and sprinkle on the top of the yogurt mixture. Bake for 30 minutes at 200C/400Funtil the topping is firm and golden. Remove the moussaka from the oven and let sit for at least 10 minutes before serving. Let it settle before cutting into.