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Vegetarian Moussaka https://www.metro.ca/userfiles/image/recipes/moussaka-vegetarienne-10197.jpg PT25M PT1H00M PT1H25M
Sprinkle both sides of eggplant generously with salt and let stand on rack for 30 minutes; rinse with cold water and pad dry.Layer potatoes, eggplant, mushrooms, tomatoes and onions in lightly greased 13- x 9-inch (3.5 L) baking dish; sprinkle with oregano and pepper.In saucepan, melt butter; blend in flour.Gradually stir in milk; until melted.Cook, stirring, over medium heat until boiling and thickened.Stir in cheddar cheese.Pour over vegetables; sprinkle with parmesan.Bake, uncovered, in 350°F (180°C) oven about 1 hour or until vegetables are tender and sauce is golden brown and bubbling.
6-8
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2 small eggplants, peeled and cut into 1/2 in (1 cm) thick slices salt 4 medium potato, peeled and thinly sliced 2 cups (500 mL) mushroom, sliced 3 large Ontario Greenhouse Tomato, cut into thick slices 3 green onion, diced 1 tsp. (5 mL) dried oregano 1/4 tsp. (1 mL) coarsely ground pepper 1/4 cup (60 mL) butter 1/4 cup (60 ml) all-purpose flour 2 cups (500 mL) milk 1/2 cup (125 mL) cheddar cheese, shredded 2 Tbsp. (30 mL) parmesan cheese, grated
Vegetarian Moussaka

Vegetarian Moussaka

Rate this recipe
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6-8
servings
0:25
Preparation
1:00
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2
    small eggplants, peeled and cut into 1/2 in (1 cm) thick slices
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    PRODUCT OF U.S.A., 1.29/lb, 2.84/kg ENDIVE OR ESCAROLE PRODUCT OF CANADA, 1.29 EA ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO 1.29/lb, 2.84/kg



  • salt
  • 4
    medium potato, peeled and thinly sliced
  • 2 cups
    (500 mL)
    mushroom, sliced
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    LEMONS

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    2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA GREEN BEANS 340 g PRODUCT OF U.S.A BELLE GROOVE PORTABELLA MUSHROOMS 170 g PRODUCT OF ONTARIO LIMES 1 lb PRODUCT OF MEXICO


  • 3
    large Ontario Greenhouse Tomato, cut into thick slices
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    EGGPLANTS

    EGGPLANTS

    $1.29 ea. or /lb

    PRODUCT OF U.S.A., 1.29/lb, 2.84/kg ENDIVE OR ESCAROLE PRODUCT OF CANADA, 1.29 EA ROMA ITALIAN TOMATOES PRODUCT OF ONTARIO, 1.29/lb, 2.84/kg GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO 1.29/lb, 2.84/kg


  • 3
    green onion, diced
  • 1 tsp.
    (5 mL)
    dried oregano
  • 1/4 tsp.
    (1 mL)
    coarsely ground pepper
  • 1/4 cup
    (60 mL)
    butter
  • 1/4 cup
    (60 ml)
    all-purpose flour
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    5 AIR MILES® Bonus Miles


    LIFE SMART GLUTEN-FREE FLOUR MIX

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    $4.99 ea.

    1 kg


  • 2 cups
    (500 mL)
    milk
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    NATREL FINE-FILTERED MILK

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    2 L SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    cheddar cheese, shredded
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    100 - 175 g, SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    parmesan cheese, grated
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Imprimer ma sélection

Preparation

Sprinkle both sides of eggplant generously with salt and let stand on rack for 30 minutes; rinse with cold water and pad dry.

Layer potatoes, eggplant, mushrooms, tomatoes and onions in lightly greased 13- x 9-inch (3.5 L) baking dish; sprinkle with oregano and pepper.

In saucepan, melt butter; blend in flour.

Gradually stir in milk; until melted.

Cook, stirring, over medium heat until boiling and thickened.

Stir in cheddar cheese.

Pour over vegetables; sprinkle with parmesan.

Bake, uncovered, in 350°F (180°C) oven about 1 hour or until vegetables are tender and sauce is golden brown and bubbling.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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