Black Bean Moussaka

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* Exported from MasterCook *

 

Black Bean Moussaka

 

Recipe By :America's Best Slow Cooker Recipes, Donna-Marie Pye

Serving Size : 8 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Main Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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1 large eggplant -- peeled & cut into 2 " cubes

salt

2 tablespoons olive oil

1 large onion -- finely chopped

1 19 oz can chopped tomatoes -- with juice

1/4 cup red wine

2 tablespoons tomato paste

1 teaspoon dried oregano

1/4 teaspoon cinnamon

2 19 oz cans black beans -- rinsed & drained

OR 4 cups cooked & drained black beans

TOPPING:

1 cup milk

2 eggs

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 cup mozzarella cheese

 

Place chopped eggplant in a colander and sprinkle with salt; cover with a plate.

Let stand for 1 hour or until the eggplant releases its juices. Rinse well

under cold running water to remove salt, then drain. Squeeze out any excess

moisture and pat dry with paper towels.

 

In a large skillet, heat half the oil over medium-high heat. Add eggplant and

saute for 10 minutes or until lightly browned. Remove to a plate and set aside.

Return to skillet to heat and add remaining 1 tablespoon of oil. Add onion and

saute for 5 minutes or until tender. Add tomatoes (with juice), red wine,

tomato paste, oregano, and cinnamon. Bring mixture to a boil, reduce heat, and

simmer for 5 minutes. Stir in black beans and set aside.

 

Topping: In a 2-cup measure, combine milk and eggs. Mix well and set aside.

In a saucepan, heat butter over medium-low heat. Add flour, stirring to

combine. Increase heat to medium and gradually whisk in egg mixture, whisking

constantly until slightly thickened. Add salt, pepper, and nutmeg.

 

To assemble: Into prepared slow cooker, place half the sauteed eggplant. Spoon

tomato-bean mixture over eggplant. Add remaining eggplant and cover with

topping. Sprinkle with mozzarella cheese.

 

Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours, until

bubbling. Let stand for 5 minutes before serving.

 

S(MC-Formatted by:):

" Karen C. Greenlee "

Copyright:

" 2000, ISBN: 0-7788-0022-9 "

 

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Per Serving (excluding unknown items): 622 Calories; 12g Fat (17.6% calories

from fat); 35g Protein; 96g Carbohydrate; 23g Dietary Fiber; 65mg Cholesterol;

272mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0

Non-Fat Milk; 2 Fat.

 

NOTES : This can be assembled 12 hours in advance of cooking. Follow

preparation directions and refrigerate overnight in slow cooker stoneware. The

next day, place stoneware in slow cooker and continue cooking as directed.

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