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LOCATION: Recipes >> Vegetarian >> Moussaka 07

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Moussaka

1 large eggplant, peeled
2 cups cooked rice
3 cups spaghetti sauce (jar or homemade)
1/2 cup chopped fresh parsley
1/4 teaspoon cinnamon
salt & pepper to taste
15 oz carton ricotta cheese (light or nonfat okay)
12 oz can evaporated milk (light okay)
1 cup grated Parmesan cheese, divided
1/8 teaspoon nutmeg or more to taste
seasoned bread crumbs

Cut eggplant into thin slices. Salt both sides of each eggplant
slice and let sit for about 30 minutes in a colander. Rinse salt
and pat dry.

In a large bowl, stir together rice, spaghetti sauce, parsley,
cinnamon, salt, and pepper. In a blender or food processor, blend
ricotta cheese, evaporated milk, 1/2 cup Parmesan cheese, and
nutmeg.

Preheat oven to 375 degrees F. Grease a 3-qt. baking dish and
sprinkle the bottom lightly with bread crumbs. Alternate layers
of eggplant and rice mixture, sprinkling each layer lightly with
remaining Parmesan cheese and bread crumbs. Pour ricotta mixture
over the top of casserole and bake 45-55 minutes or until top is
golden.

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