Roasted eggplant layered with a creamy vegetarian meat sauce is satisfying and delicious for vegetarians and meat lovers alike. Serve with steamed rice and a salad and you have a wonderful meal. Add to that-it freezes well; so you can make a large pan of it, cut it into portions and freeze until needed.
By January 2, 2014Published:
- 16 Servings
- 1 hr 30 mins
- 2 Medium Eggplants
- 1 cup Olive Oil
- 1 large onion
- 3 large Garlic Cloves
- 28-32 ounces Veggie Meat
- 1 28 ounce Can/box organic Crushed Tomatoes Drained
- 1 Tablespoon Tomato Paste
- 3/4 Cup Flat Leaf Parsley Chopped
- Salt and Freshly Ground Pepper to Taste
- 3 large Eggs
- 1/2 Cup Unflavored Bread Crumbs
- 1 Large Cookie Sheet Lined with Parchment Paper
- 1 Large Skillet
- 1 12x10x3 Inch Baking Pan
- Spray parchment paper with olive oil or brush olive oil on it. Set aside.
- Preheat oven to: 400 F.
- Peel eggplants and slice them lengthwise into ¼ inch slices. Arrange them in a single layer on parchment. (Use two cookies sheets or repeat process with second batch of eggplant slices.) Spray or brush them with olive oil. Bake eggplant in oven for about 10 minutes or until soft. Set aside.
- Peel and chop onion and garlic.
- Pour 1/2 cup oil into skillet and heat over medium flame. Add onions and garlic and sauté until onions are translucent. Break up veggie meat and mix thoroughly into onions. Add drained tomatoes and tomato paste. Stir well. Add parsley. Stir again. Taste. Season with salt and pepper. The sauce should be thick and creamy with very little liquid.
- Brush baking dish with olive oil. Arrange one half of the eggplant slices on the bottom making sure that there are no empty spaces between them. Spoon half the meat sauce on top. Make sure the top is smooth. Cover sauce with remaining eggplant slices. Spoon the rest of the sauce on top-smoothing it over again.
- Reduce oven to: 350 F.
- Beat eggs in a small bowl.
- Sprinkle a layer of breadcrumbs over the meat sauce. Spread the beaten eggs over the top with a spatula or with your hands. Sprinkle remaining breadcrumbs over the eggs. Place in oven and bake 45 minutes or until browned and a little liquid can be seen coming over the edges. Cool15 minutes before cutting and eating. Alternatively, cool completely and refrigerate overnight. The Moussaka will be much easier to cut into neat portions when it is cold. You can reheat it for 20-30 minutes at 350 F. before serving.