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Moussaka, Vegetarian III (P, TNT)
Source: Unknown
Serves: 6

3 large eggplants (about 4 lbs.), sliced 1/2" thick
1 large onion, chopped
2 tbsp. chopped garlic
1 28-oz. can chopped tomatoes, drained
2 cups 12-oz. cooked brown rice
1 tsp. dried oregano
1/4 tsp. ground allspice
1/4 tsp. sea salt
1/4 tsp. fresh ground black pepper
1/4 cup chopped fresh parsley
3/4 cup fat-free egg product
3/4 cup bread crumbs
12 oz. ground fat-free soy "meat"

Preheat a stovetop grill pan. Spray lightly with cooking spray and cook eggplant slices until browned on both sides; set aside.

Preheat oven to 350°F.

Spray a large sauté pan once with cooking spray and heat pan over medium-low heat. Add onions and cook until soft, about 5 minutes. Stir in garlic and cook 15 seconds.

Add soy meat, breaking it up with a wooden spoon, and cook 3 minutes. Stir in tomatoes, rice, oregano, allspice, salt, pepper and 2 tbsp. parsley. Cook over low heat until thick and fragrant, about 15 minutes; remove from heat.

In a small bowl, combine egg product and the remaining 2 tbsp. parsley. Stir into soy meat mixture.

Line the bottom of a lasagna pan or other large baking dish with eggplant slices. Spread half of the soy meat mixture on top, cover with a second layer of eggplant and top with the soy. Sprinkle with bread crumbs.

Bake until browned and bubbling, about 30 minutes. Let cool a few minutes and serve.

Posted by Moshe Reuter

Nutritional Info Per Serving: N/A