Brush eggplant slices with oil; brown quickly on both sides. Preheat oven to 375\u00b0.
Using a very large casserole dish, layer the moussaka as follows:
tomato sauce, Parmesan cheese, eggplant slices, filling, Parmesan, eggplant, Parmesan, sauce and Parmesan on top.
Bake, uncovered, 45 to 50 minutes or until dish is hot and bubbling.
Let stand 10 to 15 minutes before cutting into servings.
ne side.
For the Moussaka Lamb Sauce.
Gently fry
Heat Meatless Crumbles in saucepan until warm.<
Dump in crock-pot and enjoy.
This recipe is great for people who need a low sugar and low cholesterol diet.
(You can get the meatless taco filling from me.)
ouble or even triple this recipe to fit your needs.
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
ith eggplant slices.
Pour Moussaka Sauce over all.
Bake
MOUSSAKA:
Brush potato, eggplant and
Warm meatless burger crumbles in saute pan.
Add water and taco seasoning and bring to a boil. Simmer and stir until desired consistency is reached.
Heat taco shells (or tortillas) according to directions on package.
Dice tomatoes, shred cheese and lettuce, all to desired amounts.
Pour two ounces of protein crumbles into shell, and add desired toppings.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
t must be noted that Moussaka, in every Greek home, is
o blend.
Assembling the Moussaka: Line an 8x8 pyrex dish
Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
Cut stems from eggplants and quarter each lengthwise.
With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
Fill a Dutch oven about half full of water and heat to boiling.
Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
When cool enough to handle, use a spoon to gently scrape remaining pulp from ...
auce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends
low cooker and let the moussaka sit for 15-20 minutes
In a large nonstick saute pan, on medium-high heat, saute onions until slightly browned in oil. While that cooks, beat egg and cream until mixed thoroughly. Lower heat to medium and pour cream mixture into onion, stirring constantly until it starts to thicken, ! about 4-6 minutes. Add stock, pasta, asparagus and black pepper and continue to stir for an additional 3-4 minutes or until warmed throughout or hot. Turn off heat and pour onto serving dish. Top with scallions, bacon bits and cheese, and then serve.
Serves 6
1 serving = ...