• Sumo

This recipe, traditionally made with ground beef, is full of spices and herbs. It is delicious and sure to become a family hit!


Eggplant and Tofu Moussaka Recipe

Rating: 41

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 2 hours

One 9 x13 Baking Dish


  • 3 Eggplants, sliced
  • Salt
  • 1/4 Cup Olive Oil
  • 1 Tablespoon Butter
  • 1 Pound Tofu, drained and crumbled
  • 2 Onions, chopped
  • 1 Tablespoon Garlic
  • 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/2 Teaspoon Herbs de Province
  • 2 Tablespoons Dried Parsley
  • 8 oz Tomato Sauce
  • 1/2 Cup Red Wine
  • 1 Tablespoon Egg Replacer
  • 4 Cups Milk
  • 1/2 Cup Butter
  • 6 Tablespoons Flour
  • White Pepper and Salt to Taste
  • 1 1/2 Cups Parmesan Cheese, grated
  • 1/4 Teaspoon Nutmeg


  1. Lay out the eggplant slices on a few thicknesses of paper towels and sprinkle with salt. Let sit for 30 minutes.
  2. Preheat oven to 350?F
  3. Heat the oil in a skillet over high heat and brown the eggplant in batches; set on paper towels to drain.
  4. In another large skillet over medium heat, melt the tablespoon of butter and add the tofu, onion and garlic. Salt and pepper to taste then saute until browned. Sprinkle in the cinnamon, nutmeg, herbs and parsley, the pour in the tomato sauce and wine; mix well. Simmer for 20 minutes, then remove from heat, cool and stir in egg replacer.
  5. Scald the milk in a saucepan. In a clean skillet, melt the remaining butter, then whisk in the flour until smooth. Turn the heat down to low and gradually pour in the milk, whisking constantly until thickened. Season with salt and white pepper.
  6. In a large, well greased baking dish, create a single layer of eggplant, cover with the tofu mixture, sprinkle with half the parmesan cheese, then cover with remaining eggplant, sprinkle with remaining cheese and pour the sauce over the top. Sprinkle with nutmeg.
  7. Bake for one hour.