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Vegetarian Moussaka A La Grecque

1 eggplant, 1 1/2 pounds
salt and freshly ground pepper
1/4 cup olive oil, approx
6 tablespoons butter
1 cup finely chopped onion
1 tsp. finely minced garlic
1 lbs. TVP
1/8 tsp. ground cinnamon
1/2 cup crushed tomatoes

1/4 cup tomato paste
1/4 cup dry red wine
1/4 cup chopped parsley
3 tbsp. flour
2 cups milk
2 eggs, lightly beaten
1/8 tsp. freshly grated nutmeg
1 cup ricotta
1/4 cup freshly grated Parmesan cheese

Rehydrate the TVP in enough veggie broth to cover. Let stand 3

Preheat the oven to 400 F.

Peel the eggplant. Cut it into five of six half-inch thick slices.
Sprinkle with salt and pepper to taste. Heat half the oil and cook
the eggplant slices, a few at a time, turning to brown the slices
on both sides. Remove and drain on paper towels. Add more oil as
necessary to prevent burning. Set aside.

Melt 2 tbsp. of the butter in a heavy skillet and add the onion.
Cook, stirring, until wilted. Add the garlic and TVP and cook,
stirring, for about 10 minutes. Add the cinnamon and salt and
pepper to taste, and stir.

Add the tomatoes, and tomato paste, and stir, then add the wine
and parsley and and let simmer until most of the wine is evaporated.

Melt 3 tbsp. of butter in a saucepan and add the flour and salt
and pepper to taste, stirring with a wire whisk. When blended and
smooth, add the milk, stirring rapidly with the whisk. Cook,
stirring often, about 5 minutes.

Beat the eggs with a whisk and add the nutmeg and ricotta. Beat
to blend well.

Add the cheese mixture to the white sauce. Beat well without

Butter a rectangular baking dish (a dish that measures about 12 by
9 by 2 1/2 " is ideal) with the remaining tbsp. butter. Add a
layer of eggplant slices and spoon the TVP sauce over. Smooth it
on top. Sprinkle with half the Parmesan. Add the cheese sauce
and smooth it over. Sprinkle with remaining Parmesan.

Place the dish in oven and bake 30 minutes.

Yield : 6+ servings


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