Moussaka and Steamed Broccoli

By barbyrabaker

Ingredients

• Moussaka:
• (1 c olive oil)
• 1 lg onion, chopped
• 4 stalks celery, chopped
• (1 T minced garlic)
• 14 oz can chopped tomatoes
• 15 oz can white beans, drained
• 2 T chopped parsley
• (Salt & pepper)
• 1 lg eggplant, sliced
• SAUCE:
• (2 T butter, 1/4 c flour, 1 1/2 c milk)
• (pinch of nutmeg)
• 1 egg
• 1/2 c Parmesan cheese
• Broccoli:
• 32 oz bag broccoli florets
• (1 T coconut oil or olive oil)
• (Seasoned salt, pepper)

Details

Servings 4

Preparation

Step 1

Preheat oven to 350º F. In skillet heat 1 T olive oil and sauté
onions & celery until soft. Add garlic, tomatoes, beans & parsley.
Cook on low for apx 15 more min. Season w/ salt & pepper.
Meanwhile heat remaining oil in a lg heavy bottomed skillet. Fry
eggplant slices until golden brown (adding more oil if necessary).
Place on paper towels to drain excess oil. In an ovenproof
casserole dish, layer bean & tomato mixture then eggplant slices,
ending with eggplant slices. Set aside. In a saucepan, add butter,
flour and milk, stirring while it heats & bringing to a boil. Season to
taste w/ salt, pepper & nutmeg. Remove from heat and let cool
slightly, then add the egg. Stir well. Pour mixture over eggplant &
sprinkle with Parmesan cheese. Bake for apx 30-40 min until
golden brown.
While eggplant is baking bring 1-2 c water to boil in saucepan
and then add desired amt of broccoli florets. Cover and steam
until tender. Drain water and add coconut oil, seasoned salt and
pepper.