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Name: Moussaka
Prep time: 2 h
Cook time: 30 min
Total time: 2 h
Yield: 8
Cuisine: Greek
Ingredients: 2 pounds Eggplant unpeeled, 1/2" slices; 6 tablespoons Olive oil; 2 1/2 tablespoons Butter; 1 medium onion finely chopped; 4 cloves Garlic crushed; 1 1/2 cups TVP hydrated in red wine; 1 15-oz can tomatoes; 1 tablespoon Oregano finely chopped; 2 tablespoon Parsley finely chopped; 1 teaspoon ground nutmeg; sea salt; black pepper; 2/3 cup vegetable broth; 2/3 cup Tomato paste; 2 eggs; 2/3 cup Light cream; 6 tablespoons parmesan finely grated

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INGREDIENTS

2 pounds Eggplant ; unpeeled, 1/2" slices
6 tablespoons Olive oil
2 1/2 tablespoons Butter
1 medium onion ; finely chopped
4 cloves Garlic ; crushed
1 1/2 cups TVP ; hydrated in red wine
1 15-oz can tomatoes
1 tablespoon Oregano ; finely chopped
2 tablespoon Parsley ; finely chopped
1 teaspoon ground nutmeg
sea salt
black pepper
2/3 cup vegetable broth
2/3 cup Tomato paste
2 eggs
2/3 cup Light cream
6 tablespoons parmesan ; finely grated

INSTRUCTIONS

Position a rack 4 to 6 inches from the broiler element; preheat the broiler. Line two rimmed baking sheets with aluminum foil.

Brush both sides of the eggplant slices with some oil and season lightly with salt and pepper, arranging them in a single layer on the baking sheets. Broil one sheet at a time for 10 minutes, rotating the pan from front to back halfway through, until the eggplant is soft and somewhat browned. Turn over the slices and broil for 2 minutes, just until they begin to dry out with a hint of browning on the surface. Let cool slightly. Reduce the oven temperature to 375 degrees.

Melt the butter and saute the onion and garlic until transparent over medium heat.

Add the TVP, tomatoes, oregano, parsley, and nutmeg. Season with salt and pepper.

Simmer 20 to 30 minutes, adding more liquid, if necessary.

Grease a casserole dish and arrange layers of eggplant and TVP, starting and finishing with eggplant. Sprinkle each layer with a tablespoon of parmesan cheese.

Combine the tomato paste and stock and pour it into the casserole.

Bake at 350 F for 30 minutes.

Blend eggs and cream and season with salt and pepper. Pour this mixture over the casserole and sprinkle with parmesan. Bake another 15 or 20 minutes until the sauce is set and golden brown.

NOTES

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Moussaka

2 pounds Eggplant unpeeled,  1/2" slices
6 tablespoons Olive oil
2 1/2 tablespoons Butter
1 medium onion finely chopped
4 cloves Garlic crushed
1 1/2 cups TVP hydrated in red wine
1 15-oz can tomatoes
1 tablespoon Oregano finely chopped
2 tablespoon Parsley finely chopped
1 teaspoon ground nutmeg
 sea salt
 black pepper
2/3 cup vegetable broth
2/3 cup Tomato paste
2 eggs
2/3 cup Light cream
6 tablespoons parmesan finely grated

Position a rack 4 to 6 inches from the broiler element; preheat the broiler. Line two rimmed baking sheets with aluminum foil.

Melt the butter and saute the onion and garlic until transparent over medium heat.

Add the TVP,  tomatoes, oregano, parsley, and nutmeg.  Season with salt and pepper.

Simmer 20 to 30 minutes, adding more liquid, if necessary.

Grease a casserole dish and arrange layers of eggplant and TVP, starting and finishing with eggplant.  Sprinkle each layer with a tablespoon of parmesan cheese.

Combine the tomato paste and stock and pour it into the casserole.

Bake at 350 F for 30 minutes.

Blend eggs and cream and season with salt and pepper.  Pour this mixture over the casserole and sprinkle with parmesan.  Bake another 15 or 20 minutes until the sauce is set and golden brown.

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Nutrition

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Serving Size: 1 Serving (392g)
Recipe Makes: 8 Servings

Calories: 417
Calories from Fat: 316 (76%)

Amt Per Serving		% DV

	Total Fat 35.1g	47 %
	Saturated Fat 20.4g	102 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 1.6g
Cholesterol 106.5mg		33 %
Sodium 316.2mg		11 %
Potassium 848.5mg		22 %
Total Carbohydrate 20.8g		6 %
	Dietary Fiber 5.6g	22 %
	Sugars, other 15.2g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 417

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