Veg Slow Cooker -- Greek Eggplant Moussaka

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* Exported from MasterCook *

 

Greek Eggplant Moussaka

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 pounds eggplant

1 tablespoon salt

1/4 cup olive oil

2 tablespoons butter or margarine

3 tablespoons flour

1 3/4 cups Vegetable Broth -- (page 48) warmed

1/2 teaspoon salt

1/4 teaspoon white pepper

1 large pinch nutmeg

2 large eggs

2 teaspoons cinnamon -- (to 3 tsp)

1 cup ricotta cheese

1 1/2 cups grated Parmesan cheese

1/4 cup chopped fresh parsley

cayenne pepper to taste

1 1/2 cups tomato sauce -- preferably basil flavor

 

Cut eggplant into 1/4-inch thick slices. Place slices on paper towels and

sprinkle with salt. After 30 minutes, rinse slices in cold water and pat dry.

This will help remove any bitter flavor. Brush cookie sheet and eggplant slices

with olive oil and broil, turning, until brown on each side.

 

In a saucepan on medium heat, melt butter or margarine, stir in flour to form a

roux and cook for 1 minute. Gradually stir in warmed vegetable broth and season

with salt, white pepper, and nutmeg. Remove from heat. Stir in eggs, cinnamon,

ricotta, 1 cup of the Parmesan cheese, parsley, and cayenne to taste. Stir

until smooth.

 

Pour 1/3 of the tomato sauce into the slow cooker. Cover with 1/3 of the

ricotta sauce and 1/3 of the eggplant slices. Sprinkle with 2 tablespoons of

Parmesan cheese. Repeat these steps to use all ingredients. Cover and cook on

low heat for 6 to 8 hours.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 415 Calories; 28g Fat (58.4% calories

from fat); 19g Protein; 25g Carbohydrate; 5g Dietary Fiber; 110mg Cholesterol;

2558mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 4 Fat.

 

Serving Ideas : Serve with a Greek salad and bread.

 

NOTES : It is actually better to make this recipe the day before so the flavors

can meld.

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