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Vegetarian Moussaka

2 eggplants, peeled
1 carrot
1 onion
1 green pepper
Olive oil
1 cup crushed bread crumbs
3 Tb tomato paste
1/2 cup red wine
1 tsp cinnamon
1/2 cup parsley
1 cup Parmesan cheese, grated
Salt and pepper to taste

Chop eggplants into 1 inch thick slices. Broil until brown (about
7 or 8 minutes) on each side. Chop carrot, onion, and green pepper
into small pieces. Put in a pot and moisten with olive oil. Bring
to a boil, and add cinnamon, parsley, and salt an/or pepper. Stir
occasionally. Turn down heat, and in a measuring cup, mix tomato
paste with wine. Pour in with veggies and bring to a boil, stirring
occasionally. Turn down heat a little, and cook until veggies are
no longer crisp.

Grease a 13" by 9" pan, and preheat oven to 425F. In the pan,
layer bread crumbs, eggplant, then vegetables, and sprinkle with
Parmesan cheese. Sprinkle on more bread crumbs, and repeat the
layering sequence.

Make a white sauce by melting 1/4 cup butter and mixing it with
1/2 c flour, continuously beating the mixture, and then whisking
in 2 cup milk in a small pan over high heat. Turn down the heat,
still beating the mixture. Beat until thick (and believe me, this
takes a LONG time). Then, turn off the heat, and mix in 1 cup
ricotta cheese. Spread over the layers in the 13" by 9" pan, and
bake the whole thing for 1 hour. When finished baking, let stand
just a little bit so everything settles into place.


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