Supremely Excellent, but one can tire of eating it every day. As always, it is impossible to pan fry eggplant with oil; a few slices will absorb all that is in the pan. So just spray Pam on both sides of them and be done with it.
Vegetarian Moussaka
SUBMITTED BY: Anne Buchanan
"This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad."
PREP TIME 30 Min
COOK TIME 1 Hr 30 Min
READY IN 2 Hrs
SERVINGS & SCALING
Original recipe yield: 8 to 10 servings
US METRIC
INGREDIENTS
* 1 eggplant, thinly sliced
* 1 tablespoon olive oil
* 1 large zucchini, thinly sliced
* 2 potatoes, thinly sliced
* 1 onion, sliced
* 1 clove garlic, chopped
* 1 tablespoon white vinegar
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 1/2 (14.5 ounce) can lentils, drained, juice reserved
* 1 teaspoon dried oregano
* 2 tablespoons chopped fresh parsley
* salt and pepper to taste
* 1 cup crumbled feta cheese
*
* 1 1/2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups milk
* black pepper to taste
* 1 pinch ground nutmeg
* 1 egg, beaten
* 1/4 cup grated Parmesan cheese
DIRECTIONS
1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Reviewed on Sep. 24, 2003 by SPINACIA
Comes out excellent but takes a long time to make. Just to clarify matters, every time the word "Drain" is mentioned in steps 1-4, they really mean "Remove ingredients from skillet and place aside on a plate". Otherwise you will be mixing the ingredients all together and not browning them separately.