Moussakas

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* Exported from MasterCook *

 

Moussakas

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 medium eggplants

3 teaspoons sea salt

1 cup TVP -- ground beef style

1 cup vegetable stock -- beef style

2 tablespoons olive oil

1 onion -- finely chopped

2 28 oz cans chopped tomatoes

3 teaspoons dried oregano

1 teaspoon black pepper

olive oil spray

2 medium potatoes -- cut in 1/4 " slices

3 medium zucchini -- cut lengthwise into 1/4 " slices

 

Slice eggplants lengthwise 1/4 " thickk. Sprinkle with 1/2 teaspoon salt; let

sit 10 minutes. Turn over and lay on a paper towel, allowing liquid to " sweat "

out of eggplant. Repeat procedure for other side.

 

Combine TVP and stock in a small pan, bring to a boil and let sit 10 minutes.

 

Preheat oven to 375F.

 

In saute pan, heat oil and saute onion 3 minutes. Stir in TVP and tomatoes.

Add oregano, remainder of salt, and pepper and simmer 15 minutes.

 

Spray an 8 x 13 baking dish, layer potatoes at the bottom and cover them with

tomato sauce; add a layer of eggplant slices and then more tomato sauce; add a

layer of zucchini slices and top with remaining tomato sauce.

 

Cover baking dish with aluminum foil and bake about 2 1/2 hourrs until

vegetables are well cooked.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 213 Calories; 6g Fat (24.8% calories from

fat); 7g Protein; 37g Carbohydrate; 10g Dietary Fiber; trace Cholesterol; 1243mg

Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Vegetable; 1 Fat.

 

NOTES : This Greek favorite has many variations. It can be made the day before

serving; like so many of us, it improves with age. It also freezes well.

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