Vegetarian Greek Eggplant Moussaka |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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we love this recipe and it is good for a special occasion Ingredients:
1 cup finely chopped onion |
1 1/2 lbs real ground beef or 1 1/2 lbs lamb |
garlic clove |
1 teaspoon dried basil |
1/2 teaspoon dried oregano, cinnamon & seasoned salt |
pepper |
2 tablespoons parsley |
cans tomato sauce |
2 small eggplants |
2 tablespoons mint, spice (sauce & filling) |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
2 teaspoons dried rosemary (sauce) |
2 cups low-fat milk |
egg |
1 teaspoon dried rosemary (filling) |
dill weed, spice (i usually equal with mint, sauce & filling) |
6 tablespoons grated parmesan cheese |
1/2 cup cheddar cheese |
2 tablespoons butter |
Directions:
1. Filling: Preheat oven to 350. In lg. non stick skillet, saute onion, beef/soy meat & garlic. When meat is done, drain excess fat. Add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. Bring to a boil then reduce heat & simmer uncovered 20 minutes. Meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. Sauce: In medium saucepan, melt butter. Stir in flour& salt. Add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. In small bowl whisk eggs. Pour egg mixture into saucepan & whisk to blend well. Set aside. In 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 Tbs. each Parmesan & cheddar, then spoon meat filling evenly over top. Sprinkle with another 2 Tbs. of each cheese. layer remaining eggplant over top. Pour sauce over all. Sprinkle with remaining cheese. Bake 40 minutes or until Golden brown & sauce is set. Let stand about 10 minutes before cutting and serving.
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