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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.
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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

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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

  • 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
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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