Moussaka Verde

Preparation info

    • Difficulty


    • Ready in

      25 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Unlike traditional moussaka, which tends to be rather heavy because of its meat content, this dish is light and much healthier. I also find the aubergine/eggplant more palatable as it does not become ‘clogged’ with meat juices.


  • 3 aubergines/eggplants, cut in5-mm/¼-inch slices
  • 450 g/1 lb spinach, washed and drained
  • 450 g/1 lb courgettes/zucchini, sliced
  • 2 eggs, beaten
  • flour for coating
  • corn oil for frying
  • 225 g/8 oz tofu, chopped
  • 300 ml/10 fl oz/ cups parsley sauce
  • 300 ml/10 fl oz/ cups cheese sauce


    Salt the aubergines/eggplants. Meanwhile, cook the spinach with the courgettes/zucchini over a low flame for 8 to 10 minutes. Drain well. Dip the aubergine/eggplant slices in beaten egg, then flour, and fry in the oil until just crisp. Pre-heat the oven to 200°C/400°F/Gas mark 6. Butter an oven dish. Lay half the aubergine/eggplant slices on the bottom, spread the spinach and courgettes/zucchini over them and sprinkle the tofu on top. Make the parsley sauce and pour over the vegetables and tofu. Lay the remaining aubergine/eggplant slices over the sauce. Make the cheese sauce and pour it over the top. Bake for 25 minutes, or until the top is brown.