This is an old thread---but here is one of my favorites
I can't remember the original name it is from an old Vegetarian Times. I call it Mary's Moussaka, well, she lost her little lamb! O.K. silly me--
This is not that complicated, just long. I don't measure most of these things that closely. And I'm sure you will see right away most steps cam be done ahead. You can plan left over rice or lentils from another meal.
I also sometimes brush the eggplant with oil and grill--adds a bit to the calorie and count fat.
I was also thinking, adding a layer of eggplant would cut carb count and I love eggplant!
Enjoy--
Greek-Style Eggplant Casserole
a.k.a. Mary’s Mousaka
3 cups water
1 ½ cups rice—brown is best
2 bay leaves
2 ½ T olive oil
1 ½ pounds chopped onion
2 T minced garlic
3 29oz cans crushed tomatoes
1# cooked lentils, garbanzos, or pintos (rinsed if canned)
1# carrots sliced 1/8” thick
¼# chopped celery
1 cup chopped parsley- divided
2 T sodium reduced soy sauce
1 T cinnamon
1 T oregano ( maybe use slightly less cinnamon or oregano the first time)
1 t black pepper
Eggplant—about three lbs. sliced ½” thick
Sauce below
Directions
Bring water to boil and add rice and bay leaves. Bring back to boil, cover and lower heat—15 minutes for white rice, or 40 for brown. Set aside.
Preheat oven to 400 degrees.
In a large heavy pot heat oil over medium heat, add onions, cover and cook till soft. Add garlic and cook 2-3 minutes more.
Add remaining ingredients except ¼ cup parsley, eggplant, and pepper.
Bring to boil, lower heat, simmer for 30 minutes, stir in pepper and set aside.
Spray a large baking sheet with non-stick spray. Arrange eggplant in a single layer. Pour ¼” water in pan and bake at 400 till tender.
Spray large deep pan with non-stick spray. Lay eggplant slices close together in bottom of pan and mix rice with bean mixture and spoon over eggplant. (like to do enough eggplant so there is a layer of eggplant, layer of mixture, slightly more spaced layer of eggplant and rest of bean mix. You might try it published way first?)
Sauce
Lower oven to 350
1 Qt. low fat milk
½ cup cornstarch
7 eggs
1 t. salt
½ t. nutmeg
½ cup grated parmesan
½ cup finely chopped walnuts, toasted
In a heavy pot, over medium heat, stir milk and cornstarch until thickened, remove from heat.
In a medium bowl, whisk eggs and add salt and nutmeg. Slowly whisk 1/3 of the milk mixture into eggs and then mix whole thing back into remaining thickened milk.
Pour over beans, etc. in pan. Sprinkle with parmesan and bake at until sauce is lightly browned.
Let rest for 15-20 minutes, sprinkle with remaining parley and walnuts.
Nutritional Analysis: for about 14 servings, each 275 calories, 11.54 gr. Protein, 39.4 gr. Carbs, 9 gr. Fat, 2.2 gr. Sat. fat., 79 mg. Cholesterol, 458 mg. Sodium
Fat 29% Protein 16% 55% carb
