Vegetarian moussaka - P2
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| Sat, 07-14-2007 - 11:26am |
It is a pain in the butt to make but well worth the time!
http://flickr.com/photos/zorbs/803714182/ picture here
Ingredients
2 small eggplants
3/4 teaspoons salt
1/2 package of veggie ground round (170g)
1 onion chopped
ground pepper
1/4 teaspoon cinnamon (or 1/8 for a milder taste)
1 can crushed tomatoes
1 1/2 tablespoons chopped parsley
1 1/2 tablespoons water
3 tablespoons dry breadcrumbs (I used crushed WW crackers)
3 tablespoons grated Parmesan cheese
2 egg yolks
1 tablespoon butter or butter substitute
1 tablespoon WW flour
1 cup of milk (supposed to be 2% or whole milk but I used skim)
1/4 teaspoon salt (Bechamel sauce)
1/4 teaspoon ground pepper (Bechamel sauce)
Vegetarian Moussaka
Makes 6, 2-cup servings.
Peel eggplants and cut into thick slices. Sprinkle with 1/2 teaspoon salt and set aside for 15 minutes. Wash off excess salt and drain. Spray a dash of light cooking spray onto a skillet and add the eggplant slices and fry until lightly browned on both sides. Spray frying pan with light cooking spray and heat the veggie round. Add the onions and fry until soft and golden. Season with remaining salt (1/4 tsp), pepper and cinnamon. Add tomatoes, parsley and water. Bring to a boil and simmer for 20 minutes.
Sprinkle 1/2 the breadcrumbs into a cooking pan that has been coated with a light cooking spray and cover with half of the veggie round mixture. Add 1/2 the eggplant slices. Sprinkle with 1/3 of the grated cheese. Repeat with layers of remaining veggie round, eggplant and another 1/3rd of the cheese.
Beat the egg yolks in a bowl. Beat in a few TABLESPOONS of hot Bechamel sauce at a time (very important to add in the Bechamel sauce VERY slowly). Pour sauce over the dish, sprinkle with remaining cheese and breadcrumbs and bake in a preheated 350 degree oven for 45 minutes or until crust is crisp and brown. Serve with yogurt and a salad.
Bechamel Sauce
Melt the butter, stir in the flour and cook over low heat for 1 minute. Add the milk and gradually, stirring with a wire whisk, to form a smooth medium thick sauce. Season with salt and pepper.
* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 174.7
* Total Fat: 5.8 g
* Cholesterol: 72.2 mg
* Sodium: 710.7 mg
* Total Carbs: 20.7 g
* Dietary Fiber: 6.1 g
* Protein: 12.5 g
Edited 7/14/2007 11:28 am ET by somerandomthoughts


