RE: Greek Eggplant Moussaka

[Guest guest]

This recipe does

not appear to me to be vegan.

 

Jayni

 

 

greenlee

[greenlee]

Saturday, March 23, 2002

4:33 PM

To:

 

 

Greek Eggplant Moussaka

 

 

* Exported from MasterCook *

 

Greek Eggplant Moussaka

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : Main

Dishes

The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient

-- Preparation Method

-------- ------------ --------------------------------

1 3/4 pounds

eggplant

1 tablespoon

salt

1/4 cup olive

oil

2 tablespoons butter

or margarine

3 tablespoons flour

1 3/4

cups Vegetable Broth -- (page 48) warmed

1/2 teaspoon

salt

1/4 teaspoon

white pepper

1 large pinch nutmeg

 

2

large eggs

2

teaspoons cinnamon -- (to 3 tsp)

 

1

cup ricotta cheese

1 1/2

cups grated Parmesan cheese

1/4 cup

chopped fresh parsley

cayenne pepper to taste

1 1/2

cups tomato sauce -- preferably basil flavor

 

Cut eggplant into 1/4-inch thick slices. Place slices on paper towels

and sprinkle with salt. After 30 minutes, rinse slices in cold water and

pat dry. This will help remove any bitter flavor. Brush cookie

sheet and eggplant slices with olive oil and broil, turning, until brown on

each side.

 

In a saucepan on medium heat, melt butter or margarine, stir in flour to

form a roux and cook for 1 minute. Gradually stir in warmed vegetable

broth and season with salt, white pepper, and nutmeg. Remove from

heat. Stir in eggs, cinnamon, ricotta, 1 cup of the Parmesan cheese,

parsley, and cayenne to taste. Stir until smooth.

 

Pour 1/3 of the tomato sauce into the slow cooker. Cover with 1/3 of

the ricotta sauce and 1/3 of the eggplant slices. Sprinkle with 2

tablespoons of Parmesan cheese. Repeat these steps to use all

ingredients. Cover and cook on low heat for 6 to 8 hours.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 415 Calories; 28g Fat (58.4%

calories from fat); 19g Protein; 25g Carbohydrate; 5g Dietary Fiber; 110mg

Cholesterol; 2558mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2

Vegetable; 4 Fat.

 

Serving Ideas : Serve with a Greek salad and bread.

 

NOTES : It is actually better to make this recipe the day before so the

flavors can meld.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0