Meatless Moussaka

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Eggplant and lentil mixture
3 eggplants, each about 1 pound each
1 c. flour
olive oil for frying eggplant
1/2 c. olive oil
2 medium onions, finely chopped
1 1/4 c. dry lentils
4 c. water
1 10.5 oz. can tomato pureé
1 14.25 oz. can diced tomatoes
3 cloves garlic, crushed
1 t. dried oregano
1/2 t. ground cinnamon
9 T. ground parmesan cheese, divided

Custard sauce
2 c. milk, divided
1 T. butter
3 large eggs
1/4 c. flour

Prepare eggplant and lentil mixture

  1. Peel eggplants and slice about 1/2" thick
  2. Sprinkle eggplant slices with salt and let sit for 20 - 30 minutes. Dry thoroughly
  3. Dip eggplant slices in flour and shake off excess flour
  4. Heat olive oil in large fry pan. Add eggplant slices and fry until golden brown. Drain slices on paper towel
  5. Heat 1/2 c. olive oil in fry pan and sauté onions until soft and golden brown
  6. Bring water to a boil in a covered sauce pan. Add lentils, cover, lower temperature and cook until soft, about 45 minutes
  7. Drain any remaining water from lentils and add onions
  8. Add diced tomatoes, tomato pureé, oregano and cinnamon and mix well
  9. Cook until mixture is thick

Prepare custard mixture

  1. In a small sauce pan, heat 1 1/2 c. milk and butter until milk bubbles
  2. Beat eggs and pour into a 2 - 3 quart sauce pan
  3. Beat together eggs with 1/2 c. milk and flour to make a smooth paste
  4. Place egg - flour mixture over medium heat, stirring constantly
  5. Slowly add milk - butter mixture
  6. Continue stirring until the sauce starts to boil and thickens heavily
  7. Set aside

Preparation of moussaka

  1. Use a 14" x 9" x 3 " baking dish
  2. Heat oven to 325° F.
  3. Spread one half of eggplant slices in the baking dish overlapping rows
  4. Sprinkle with 3 T. parmesan cheese
  5. Pur in lentil - tomato mixture and spread evenly over eggplant slices
  6. Arrange remaining eggplant slices in a layer
  7. Sprinkle with 3 T. parmesan cheese
  8. Pour egg - milk custard evenly over the eggplant slices
  9. Sprinkle with 3 T. parmesan cheese
  10. Bake at 325° F. for 30 minutes
  11. Increase temperature to 400° F. and bake for 15 minutes or until top is golden brown
  12. Let moussaka rest at room temperature for 5-10 minutes before serving

Serves 6 - 8 people or more depending upon whether it is a main course or side dish

written 19 August 2006 © 2006-2011 Ruth E. Imershein
MacBook Pro
Made with a Mac