Moussaka (version VII)

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4 large eggplants, (peeled, if desired) ,thinly sliced
Tangy Cream Sauce:
1 medium potato, peeled and cut into chunks
1/2 medium onion, peeled and cut into chunks
1 1/2 cups water
1 teaspoon  salt, or 1 tablespoon light miso
1/2 teaspoon salt
1/4 pound firm or medium-firm tofu crumbled
4 tablespoons nutritional yeast flakes
1 tablespoon ground sesame seeds or sesame meal
1 tablespoon lemon juice
1 pinch garlic granules
soy parmesan, (optional)
Tomato Sauce:
5 large onions,  minced
6 large cloves garlic, minced
1 pound fresh mushrooms, chopped
2 cups dry textured vegetable protein granules soaked in
1 2/3 cups  boiling water and
1/4 cup soy sauce
2 cans tomato paste  (6-ounce)
2 cups  water
2/3 cup dry red wine
1/4 cup fresh parsley,  chopped
1 tablespoon dried oregano
2 teaspoons dried basil or rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
small bay leaf
teaspoon salt
black pepper, to taste
freshly grated nutmeg

To prepare the Tangy Cream Sauce, place the water, potato, onion, and salt (but not miso, if using) in a small pot, and bring to a boil. Cover and lower the heat to a good simmer. Cook until the potato is tender. Place this (along with all the liquid and miso, if using) in a blender or food processor with the remaining ingredients, and blend until very smooth. Set aside.

Place the eggplant slices on a nonstick or lightly oiled cookie sheet, and broil them in batches about 4 inches from the heat until slightly charred on each side and soft in the middle. Set aside.

To make the tomato sauce, steam-fry the onions and garlic in a large, nonstick or lightly oiled pot, until beginning to soften and brown. Add the mushrooms and steam-fry until the liquid evaporates. Add the remaining sauce ingredients, and simmer for about 20 minutes. Add a bit of water if it's too thick (but it should be thicker than spaghetti sauce). Add salt and pepper to taste. (If you want a "meatier" taste, use soy sauce instead of salt.)

Preheat the oven to 375 F.

To assemble the casserole, in a nonstick or lightly oiled, 9 x 13-inch casserole or baking pan, spread one-third of the tomato sauce. Layer half of the eggplant slices over this, then another third of the tomato sauce, then the remaining eggplant. Spread the last third of tomato sauce over the eggplant. Dribble the Tangy Cream Sauce over the top, and spread it evenly. Sprinkle it lightly with nutmeg.

Bake the casserole for 45 minutes, and let stand for 15 minutes before cutting.

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