Nutrients per serving
- Protein: 10.0 grams
- Fat: 11.5 grams
- Carbohydrates: 29.0 grams
- Calories: 260
Eggplants
Vegetarian Moussaka
Traditionally, moussaka is prepared with ground meats and always with a tomato sauce. Ontario Greenhouse Tomatoes in this all-vegetable version provide moisture, flavor and lots of color.
Cooking Time: 60 Minutes
Servings: 8 as side dish or 6 as main course
Ingredients:
- 2 small eggplants, peeled and cut into 1/2 in (1 cm) thick slices
- Salt
- 4 medium Ontario Potatoes, peeled and thinly sliced
- 2 cups (500 mL) sliced mushrooms
- 3 large Ontario Greenhouse Tomatoes, cut into thick slices
- 3 green onions, sliced
- 1 tsp (5 mL) dried oregano
- 1/4 tsp (1 mL) coarsely ground pepper
- 1/4 cup (50 mL) butter
- 1/4 cup (50 mL) all-purpose flour
- 2 cups (500 mL) milk
- 1/2 cup (125 mL) shredded Cheddar cheese
- 2 tbsp (25 mL) grated Parmesan cheese
Preparation:
Sprinkle both sides of eggplant generously with salt and let stand on rack for 30 minutes; rinse with cold water and pat dry. Laye r potatoes, eggplant, mushrooms, tomatoes and onions in lightly greased 13 x 9 in. (3.5 L) baking dish; sprinkle with oregano and pepper. In saucepan, melt butter; blend in flour. Gradually stir in milk; until melted. Cook, stirring, over medium heat until boiling and thickened. Stir in Cheddar cheese. Pour over vegetables; sprinkle with Parmesan. Bake, uncovered, in 350ºF (180ºC) oven about 1 hour or until vegetables are tender and sauce is golden brown and bubbling.
