Vegetarian Greek Eggplant Moussaka

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 cup finely chopped onion
• 1 1/2 lbs real ground beef or 1 1/2 lbs lamb
• garlic clove
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano, cinnamon & seasoned salt
• pepper
• 2 tablespoons parsley
• cans tomato sauce
• 2 small eggplants
• 2 tablespoons mint, spice (sauce & filling)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons dried rosemary (sauce)
• 2 cups low-fat milk
• egg
• 1 teaspoon dried rosemary (filling)
• dill weed, spice (i usually equal with mint, sauce & filling)
• 6 tablespoons grated parmesan cheese
• 1/2 cup cheddar cheese
• 2 tablespoons butter

Recipe

• 1 filling: preheat oven to 350. in lg. non stick skillet, saute onion, beef/soy meat & garlic. when meat is done, drain excess fat. add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. bring to a boil then reduce heat & simmer uncovered 20 minutes. meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. sauce: in medium saucepan, melt butter. stir in flour& salt. add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. in small bowl whisk eggs. pour egg mixture into saucepan & whisk to blend well. set aside. in 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 tbs. each parmesan & cheddar, then spoon meat filling evenly over top. sprinkle with another 2 tbs. of each cheese. layer remaining eggplant over top. pour sauce over all. sprinkle with remaining cheese. bake 40 minutes or until golden brown & sauce is set. let stand about 10 minutes before cutting and serving.