Recipe - Vegetable Moussaka

2 md Eggplants
Little salt
1 md Onion; minced
1 cn (19oz) chickpeas; drained
1 cn (28oz) tomatoes
1 tablespoon Dried oregano
1 tablespoon Dried basil
One half teaspoon Cinnamon
One half teaspoon Pepper
1 tablespoon Parmesan (this can be left
out)

TOPPING
1 pound Tofu
1 md Onion; quartered
2 Egg whites
1 pn Nutmeg

Date: Wed, 24 Apr 96 07:33 PDT

From: tmead@comox.island.net
This is a recipe I cut from a newspapter quite sometime ago and thought the
list might enjoy it.

Slice eggplants lengthwise into 1/4" slices:sprinkle with a little salt.Let
drain in colander for 30 minutes.Bake on greased baking sheets at 350
degree oven for 15 minutes.Turn and bake a further 15 minutes.

In nonstick pan,cook onion and garlic,stirring for 2 minutes.Add chick
peas,mashing slightly.Stir in tomatoes,oregano,basil,cinnamon,pepper and a
little salt.Bring to boil.Reduce to simmer,cook uncovered for 20
minutes,stirring occasionally.Process in food processor until mixture
resembles coarse meal.

Lightly spray 9 X 13 pan with Pam.Layer half the eggplant,then all the
chickpea mixture,a little parmesan.(I used bread crumbsvery dry ones),then
the remaining eggplant.

Topping:in food processor,puree tofu,onion,egg whites and nutmeg.Spread
over Moussaka.Sprinkle with a little parmesan(I used bread crumbs seasoned
with a little oregano and pepper).

Bake in a 350 degree oven for 30 minutes.Serves 8. For extra texture,you
can use grilled green peppers,zucchini to the eggplant layer.I might try
mushrooms also next time.

FATFREE DIGEST V96 #114

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.