Recipe for Three Bean Vegetable Moussaka 
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Yield:
1
Ingredients:
Amount Ingredient
1 cup crumbled feta cheese (4 ounces)
1 tbl chopped fresh oregano OR 1 teaspoon dried oregano
1/2 tsp ground cinnamon
2 pkt reduced-fat firm tofu drained (12.3-ounce)
10 oz packaged frozen chopped spinach thawed
drained and squeezed dry
8 oz part-skim ricotta cheese
3 x garlic cloves minced
1/4 lb eggplant
cut lengthwise into 1/4-inch-thick slices
Cooking spray
1/2 oz fat-free marinara sauce
16 oz canned cannellini beans drained
or other white beans
15 oz canned black beans drained
16 oz canned kidney beans drained
Instructions:
Instructions: 1. Preheat oven to 450 degrees.

2. 2. Combine first 7 ingredients in a bowl; stir until well-blended. Set aside. Arrange eggplant on a baking sheet coated with cooking spray. Bake at 4500 for 15 minutes or until lightly browned. Reduce oven temperature to 375 degrees.

3. Spread 1 cup marinara sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, and top with 1 2/3 cups spinach mixture and the cannellini beans. Repeat the layers, alternating remaining beans with each layer. Bake at 375 degrees for 20 minutes. Top with cheese, and bake 20 minutes or until cheese is browned.

Yield: 8 servings.

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