GREEK -- Moussaka

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* Exported from MasterCook *

 

Moussaka

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Greek Rice

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- peeled

2 cups cooked rice

3 cups spaghetti sauce (jar or homemade)

1/2 cup chopped fresh parsley

1/4 teaspoon cinnamon

salt & pepper to taste

1 15 oz carton ricotta cheese (light or nonfat okay)

1 12 oz can evaporated milk (light okay)

1 cup grated Parmesan cheese -- divided

1/8 teaspoon nutmeg or more to taste

seasoned bread crumbs

 

Cut eggplant into thin slices. Salt both sides of each eggplant slice and

let sit for about 30 minutes in a colander. Rinse salt and pat dry.

In a large bowl, stir together rice, spaghetti sauce, parsley, cinnamon,

salt, and pepper. In a blender or food processor, blend ricotta cheese,

evaporated milk, 1/2 cup Parmesan cheese, and nutmeg.

Preheat oven to 375 degrees F. Grease a 3-qt. baking dish and sprinkle the

bottom lightly with bread crumbs. Alternate layers of eggplant and rice

mixture, sprinkling each layer lightly with remaining Parmesan cheese and bread

crumbs. Pour ricotta mixture over the top of casserole and bake 45-55 minutes

or until top is golden.

 

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