Vegetarian Moussaka
| Yield: | 12 Servings |
| Categories: | Entrees, Vegetables |
| TOMATO SAUCE | ||
| 2 | lg | Onions |
| 2 | tb | Olive oil |
| 2 | tb | Butter |
| 2 | c | Mushrooms, minced (if you insist upon using meat, substitute 1 lb ground beef or lamb for the mushrooms) |
| 3 | tb | Tomato paste |
| 3 | Tomatoes, peeled and pureed | |
| 3/4 | c | Red wine, dry |
| 1/2 | c | Parsley, chopped |
| 1 | ts | Cinnamon |
| 1 | tb | Garlic, finely chopped |
| 1 | tb | Oregano |
| 1 | ts | Sugar |
| BECHAMEL SAUCE | ||
| 4 | c | Milk |
| 1/2 | c | Butter |
| 6 | tb | Flour |
| 1/8 | ts | Nutmeg |
| 1/4 | ts | White pepper |
| THE CASSEROLE | ||
| Olive oil | ||
| 3 | lb | Eggplant |
| 4 | Eggs, beaten | |
| 2 | c | Ricotta cheese |
| 1 | c | Bread crumbs, dry |
| 2 | c | Kefalotyri or Parmesan cheese, grated |
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