Pfeifer--Nirvana Moussaka

[Guest guest]

* Exported from MasterCook *

 

Nirvana Moussaka (Greek Moussaka)

 

Recipe By :The Angel Cookbook, Diane Pfeifer

Serving Size : 8 Preparation Time :0:00

Categories : The Angel Cookbook

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large eggplant -- peeled

2 cups cooked rice -- (quick-cooking okay)

3 cups spaghetti sauce

1/2 cup chopped parsley or cilantro

1/4 teaspoon cinnamon

salt & pepper to taste

1 15 oz carton ricotta cheese -- (lowfat okay)

1 12 oz can evaporated milk -- (lowfat okay)

1 cup grated Parmesan cheese -- divided

1/8 teaspoon nutmeg -- (or more to taste)

seasoned bread crumbs

 

Cut eggplant into thin slices. In large bowl, stir together rice, spaghetti

sauce, parsley or cilantro, cinnamon, salt, and pepper. In blender or food

processor, blend ricotta cheese, evaporated milk, 1/2 cup Parmesan cheese, and

nutmeg.

 

Preheat oven to 375ºF. Grease a 3-quart baking dish and sprinkle with 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 top of casserole and bake 45-55 minutes or until top

is golden.

 

S(ISBN):

" 0-9618306-6-2 "

Copyright:

" 1994 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 372 Calories; 18g Fat (42.5% calories

from fat); 17g Protein; 38g Carbohydrate; 5g Dietary Fiber; 47mg Cholesterol;

742mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 1/2

Non-Fat Milk; 2 1/2 Fat.

 

 

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