Vegetarian Moussaka

By AnnieMro

Ingredients

• Cheese sauce:
• 2 large eggplants
• 1 tsp. canola oil
• 3 cloves garlic, minced
• 1 tbsp. dried oregano
• 1/2 tsp. finely ground pepper
• 1 can diced tomatoes
• 1 can (540ml) chickpeas
• 2 tsp. slat
• 2 large onions, finely chopped
• 1 each red and green pepper, diced
• 1 tsp. cinnamon
• 1/4 tsp. allspice
• 1/4 cup tomato paste
• 1/4 cup chopped fresh parsley
• 1 cup light feta, crumbled
• 2 tbsp. canola oil
• 2 cups warm skim milk
• 1/2 cup pressed 1% cottage cheese
• 1/4 cup whole wheat flour
• 1 egg
• 1/4 tsp. salt
• pinch each: nutmeg and freshly ground pepper

Details

Servings 8
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 F. Cut eggplants into 1/4" thick slices and layer in a colander, sprinkling each layer with salt. Let stand 30 mins., then rinse and drain well. Place on baking sheets with parchment and roast for 20 mins. Set aside. reduce oven to 350 F. In non-stick pan, heat oil over medium heat. Cook onions, garlic, peppers, oregano, cinnamon, pepper and allspices for 5 mins. Add tomatoes and paste, bring to boil. Add chickpeas and parsley, reduce heat and simmer 15 mins.

Sauce: In saucepan over medium, heat oil. Stir in flour and cook 1 min. Whisk in milk and cook, whisking for 10 mins. until thick. Stir in salt, nutmeg and pepper. Let cool slightly and whisk in egg and cottage cheese. Spread 1/3 of tomato sauce on the bottom of a 13 X9" baking pan. Top with 1/3 of eggplant slices and 1/4 of feta. Repeat layers. After last layer of eggplant, spread the cheese sauce evenly over the top and sprinkle with remaining feta. Bake about 1 hour or until top is golden brown. Let stand 10 mins. before serving