Recipe - Croatian Vegetable-Cheese Musaka

2 lg Onions; chopped
3 tablespoon Vegetable oil
1 One half pound Mushrooms; cut or sliced up
One fourth cup Dry white wine
3 tablespoon Tamari soy sauce
2 teaspoon Dried basil; or 2 tbsp fresh
2 teaspoon Dried dill weed; or 2 tbsp
fresh
1 teaspoon Salt
One half teaspoon Freshly ground black pepper
3 One half md Yellow summer squash or
zucchini; cut or sliced up in 1/2"
round
zucchini; cut or sliced up in
1/2" round
zucchini; cut or sliced up
in 1/2" round
zucchini;
cut or sliced up in 1/2" round
2 tablespoon Vegetable oil
1 One half tablespoon Cornstarch; dissolve in
water
3 cup Feta cheese; 1 One fourth lbs.,
grated
6 Eggs; lightly beaten
One fourth teaspoon Ground black pepper
1 One half cup Tomato juice
2/3 pound Lasagna noodles
One half cup Bread crumbs; prefer whole
wheat
1 teaspoon Paprika; sweet Hungarian

In a large soup pot or skillet, saute the onions in 3 tablespoons of oil
until translucent. Add the mushrooms and continue to saute for several
minutes, stirring frequently. Mix in the wine, soy sauce, herbs, salt, and
pepper and simmer, covered, stirring occasionally, for about 20 minutes,
until the mushrooms are brown and have released their juices.

Meanwhile, brush the squash rounds with oil and bake them, uncovered, at
450 degrees F on an oiled baking sheet for about 10 minutes, until tender
but still firm.

When the mushrooms have cooked, remove them from the heat and stir in the
cornstarch mixture. Return to the heat for a few minutes, stirring
continuously, until the mixture begins to thicken. Set aside.

Combine the feta, eggs, and black pepper in a medium bowl.

Assemble the musaka. Coat the bottom of a deep, oiled, 12inch square
baking pan with about One half cup of tomato juice. Arrange a layer of uncooked,
dry lasagne noodles (believe it or not, they will cook in the casserole),
1/3 cup tomato juice, half of the mushroom sauce, an overlapping layer of
all the summer squash slices, and all of the bread crumbs. Continue to
layer 1/3 cup tomato juice, noodles, the rest of the tomato juice, the rest
of the mushroom sauce, and top with the feta mixture.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster

Posted to EATL Digest 30 Sep 96

Date: Tue, 1 Oct 1996 13:14:39 0400

From: "John M. Nardo M.D." jnardo@ONRAMP.NET

NOTES : Literally taste history in this light version of musaka, a dish
found throughout Eastern Europe and Greece. Squash, noodles, and feta
cheese topped with nontraditional tamari soy sauce add depth and color to
the succulent mushroom flavor.