Title: Mushroom Moussaka
Categories: Pasta Vegetable Diet Rosalie
Yield: 1 Servings
| WALDINE VAN GEFFEN |
| RED SAUCE |
| 1 | tb | Olive oil |
| 1 | | Onion; chopped |
| 3 | cl | Garlic; minced |
| | | Parsley |
| 3 | c | Mushrooms; sliced |
| 1 | c | Tomatoes; crushed |
| 1/4 | ts | Nutmeg |
| 1/2 | c | Red wine |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Cumin |
| WHITE SAUCE |
| 2 | tb | Olive oil |
| 2 | tb | Flour |
| 1/2 | c | Low-Fat Milk |
| | pn | Nutmeg |
| 1 | ts | Cinnamon |
| 1/2 | c | Low-Fat Cheddar; shredded |
| 1 | c | Eggbeaters; thawed |
| 1 | lg | Eggplant; sliced long |
| | | Olive oil |
| 1 | tb | Garlic; minced |
| | | Breadcrumbs |
Brush eggplant slices with garlic and olive oil and bake at 375~ for 15 to
20 minutes. RED SAUCE-Saute onions and garlic in olive oil until
translucent. Add parsley, mushrooms, tomatoes, nutmeg, cloves, allspice,
cumin and red wine. Simmer 45 minutes. WHITE SAUCE-Cook flour in oil,
stirring until smooth. Add milk, nutmeg, cinnamon and cheddar. Cook until
thickened. When cooled stir in eggbeater. Blend well. Line 13x9 baking dish
with eggplant slices, pour Red Sauce on, then White Sauce. Sprinkle with a
pinch of nutmeg and breadcrumbs. Bake in preheated 375~ oven until hot and
bubbly. Source: Lightly Ethnic