Wednesday, April 25, 2012

Vegetable Moussaka

This makes four large, dinner-sized servings, and is delicious! It's adapted from The South Beach Diet Super Charged. I subbed kidney beans for canned lentils (didn't have lentils), added one more clove of garlic, and left out the chopped, fresh parsley (1/4 cup). I also subbed milk for the fat-free half-and-half (because I don't buy that - it's wrong!) and left out the nutmeg too. Serve this with a quick salad of diced fennel bulb, radish, cuke and a lemon/olive oil/S&P "dressing," and you're set!!

Veggie Moussaka (adapted from The South Beach Diet Super Charged)

1 large eggplant, sliced into 1/4-inch rounds (about 1.25 lbs)
2 tsp extra-virgin olive oil
1 large onion, chopped
5 garlic cloves, minced
1 15-oz. can kidney beans, drained (but not rinsed) 
1 15-oz. can diced tomatoes with liquid
1 tsp. dried oregano
1/4 tsp. cinnamon
1/4 tsp. salt
Fresh ground pepper
1/2 cup milk
2 large eggs
1/4 cup fresh-grated parmesan
1/8 tsp. nutmeg (I subbed cinnamon, because it's what I had)

Heat oven to 425-degrees F. 

Spray eggplant slices with cooking spray and bake on a cookie sheet, in a single layer, until softened, about 20-25 minutes, then reduce oven temp to 350-degrees F. 

While eggplant is baking, soften onion and garlic in EVOO in a med-hot pan. When translucent, add the beans, tomatoes and liquid, and seasonings. Simmer until thickened, about 20 minutes, stirring occasionally. 

In a small bowl, beat the eggs, and add milk, 2 Tbs. cheese and the nutmeg (or cinnamon). Reserve remaining 2 Tbs. cheese for the top of moussaka. 

Spray an 8 x 8 pan with cooking spray and layer eggplant, tomato/bean mixture, alternately, twice, and top with a final layer of eggplant. Pour the egg/milk/cheese mixture on top, then sprinkle the last 2 Tbs. cheese over the top. 

Cover with foil, and bake for 20 minutes, then remove foil and bake another 10-15 minutes until golden on top. Let stand 10 minutes before serving warm. 

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