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Moussaka

3 medium aubergines
6 to 8 tablespoons olive oil
2 onions, chopped
1/2 4-1/2 ounce package TVP mince or 2 vegetable burgers, cubed
1 cup red wine
1 cup vegetable stock (1/2 cup if using vegetable burgers)
4 tablespoons chopped fresh parsley
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt and freshly ground black pepper, to taste
3 tablespoons tomato puree

3 tablespoons butter or margarine
3 tablespoons plain flour
1 1/2 cups milk
2 eggs, beaten
1 cup cottage cheese
1 cup breadcrumbs
1 cup Parmesan cheese

Pre-heat the oven to 375 and grease a large (12 x 18 inches) baking
tray. Peel the aubergines and slice into 1/2 inch strips. Heat
4-6 tablespoons of the oil in a frying pan and brown the aubergine
strips on both sides, then remove them from the pan and set them
aside. Add more oil if necessary and saute the onions.

Add the TVP mince to the frying pan and saute for 5 minutes. Add
the red wine, stock, parsley, cinnamon, nutmeg, salt, pepper and
tomato puree. Simmer this mixture over a low heat, uncovered, for
about 15 minutes until most of the liquid has been absorbed. Remove
from the heat and set aside.

Make a white sauce - melt the butter and sprinkle the flour over
it. Stir into a smooth, thick paste. Heat the milk and slowly
add it to the paste, stirring well after each addition to make a
smooth sauce. Rmove the sauce from the heat, leave to cool, then
stir in the eggs and cottage cheese.

Sprinkle some breadcrumbs evenly over the baking tray. Place a
layer of aubergine over the breadcrumbs, cover them with a layer
of the TVP mince in sauce, then sprinkle with a thin layer of
Parmesan cheese. Repeat the layering process, starting with the
breadcrumbs, until the aubergine strips have been used up. Pour
the cheese sauce over the dish and top with more Parmesan cheese.
Bake for 40-50 minutes, until the cheese turns golden brown.

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