Vegetarian Greek Eggplant Moussaka

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READY IN: 55mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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