Favorite Recipes: Vegetarian Greek Eggplant Moussaka

Recipe Author

Name: Kim F. - ,
Total Recipes: 17

Details

Title:

Vegetarian Greek Eggplant Moussaka

Dish: DInner
Dish Type: Other
Diet: Vegetarian
Difficulty: 6 / 10
Servings: 10
Prep Time:
Cook Time:

Ingredients
  • 1 C - Finely chopped onion
  • 1 1/2 pounds - veggie ground or real ground beef or lamb
  • 3 - garlic cloves
  • 1 tsp - dried basil
  • 1/2 tsp - dried oregano, cinnamon & seasoned salt
  • dash - pepper
  • 2 Tbs - parsley
  • 2 8 oz - cans tomato sauce
  • 2 small - eggplants
  • 2 Tbs - Mint spice (Sauce & Filling)
  • 2 Tbs - All purpose flour
  • 1/4 tsp - salt
  • 2 tsp - dried rosemary (sauce)
  • 2 C - low fat milk
  • 2 - eggs
  • 1 tsp - dried rosemary (filling)
  • - Dill weed spice to taste (I usually equal with mint) (sauce & filling)
  • 6 Tbs - grated Parmesan Cheese
  • 1/2 C - Cheddar cheese
  • 2 Tbs - butter
Directions
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.

Notes

Member Comments

Leave a comment about this recipe...