Cheesy Vegetable Moussaka

Since I’m on my culinary “adventure” – I’m all about trying new recipes.  One day, my friend Melissa posted about how delicious the Cheesy Vegetable Moussaka from this month’s Cooking Light magazine was.  She said it tasted even better after a day or two in the refrigerator.  So I decided to take a hit for the team and investigate, knowing full well that only KB would participate on this one.  Now I’m normally not a big fan of quinoa, but I thought, at 335 calories a serving, how bad could this be?  This dish combines quinoa and tomatoes, layered with eggplant and mushrooms and a cheesy topping that was a delight to my tastebuds!

Living in the MON (middle of nowhere) has been the bane of my existence since we moved to CT last summer.  It takes 30+ minutes to get anywhere (including Target).  So when I decided to make this recipe, I knew in my heart of hearts that I would be driving somewhere to get the ingredients.  Surprisingly, I already had a bag of quinoa in my pantry and mushrooms in the refrigerator.  But what I was lacking was eggplant.  So I went to the local Stop and Shop only to find they were all out.  So I had to trek to Norwich to get the eggplant (a 20 minute drive).  But let me just tell you it was worth it.

Here’s the link to the recipe:

I started by making the four different components.

A red sauce – mixing the tomatoes and quinoa.


Sauteed mushrooms with white wine.


Broiled eggplant slices.


White cheesy topping.


Then I proceeded to layer – starting with the quinoa – red sauce.


Layer of eggplant.


Layer of mushrooms.


Parmesan cheese layer.


Another layer of quinoa – red sauce.


Another layer of eggplant.


Cheesy topping.


Baked it.


Ate it.


Can’t claim this recipe but man it was good!