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Vegetable Moussaka Recipe

Name: Vegetable Moussaka
Ingredients: 1/2 c. parsley, chopped; 1/2 c. Parmesan cheese; 1 1/2 lg. onions, minced; 6 tbsp. vegetable oil; 1/3 c. wine; 1/4 c. tomato paste; 1 teaspoon salt; 1/2 teaspoon cinnamon; Black pepper to taste; 3 sm. eggplants (2 pound approximately)

by CookEatShare Cookbook

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Servings: 6

Ingredients

Cost per serving $1.70 view details

1/2 c. parsley, chopped
1/2 c. Parmesan cheese
1 1/2 lg. onions, minced
6 tbsp. vegetable oil
1/3 c. wine
1/4 c. tomato paste
1 teaspoon salt
1/2 teaspoon cinnamon
Black pepper to taste
3 sm. eggplants (2 pound approximately)

Directions

Butter a 13 inch round baking dish. Center an oven rack. Peel and slice eggplant. Cut into halves. Saute/fry onion in 2 Tbsp. oil for 10 min. Stir in parsley, wine, tomato paste, cinnamon, salt and pepper. Set aside. Heat 4 Tbsp. oil. Toss eggplant slices in the oil, then cover pan and cook 5 min. Stir occasionally. Put eggplant in the baking dish. Sprinkle 1/4 c. Parmesan cheese over. Spread the tomato mix over. Sprinkle remaining Parmesan cheese.

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Amount Per Serving	%DV
Serving Size 437g
Recipe makes 6 servings
Calories 276
Calories from Fat 148	54%
Total Fat 16.78g	21%
Saturated Fat 2.59g	10%
Trans Fat 0.35g
Cholesterol 7mg	2%
Sodium 613mg	26%
Potassium 1021mg	29%
Total Carbs 26.47g	7%
Dietary Fiber 13.3g	44%
Sugars 11.26g	8%
Protein 7.76g	12%

Vegetable Moussaka Recipe

Ingredients