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1 large eggplant
3 baking potatos (baked)
1 cup tomato sauce
1/2 cup flour (use whole wheat)
1-2 tablespoon lite soysauce
2-3 teaspoon nutmeg (grated or ground)
1 liter (1 container) lite soymilk (vanilla flavoured is best)
1 pouch tofu mixed with 1 box tofu burger mix (use lowfat tofu)
Cut the eggplant into 1/4" disks and lay the disks on an absorbent cloth
or paper towel. Sprinkle with salt and allow the eggplant to "perspire"
for 10 minutes, then turn the disk over and repeat. Rinse eggplant lightly
in cold water using a colander.
Prepare the casserole by covering the bottom with just 3 - 4 tablespoons
of tomato sauce. Put the soysauce in a cup and brush each disk (both
sides) with soysuace and place in a preheated, non-stick fry pan. Fry
until the eggplant turns transparent and begins browning. As each disk
is done, place it on the bottom of the lasagna dish until the whole bottom
is covered.
Now, add another 3 to 4 tablespoons of tomato sauce to cover the eggplant
and spoon the tofu burger mixture on top of the eggplant adding the remainder
of the tomato sauce on top. Slice the potatoes lengthwise (1/4 inch slices)
and arrange them in a layer on top.
Pour 1 container of vanilla flavoured soymilk into a large sauce pan and
heat (almost to boiling). Make a paste with some of the soymilk and
flour and mix the paste with the rest of the soymilk.
Add the nutmeg and paste to the soymilk and begin stirring. Eventually,
the soymilk will thicken. Pour this onto the casserole and
bake at 300F for 30 minutes or until the top casserole is browned.
Source:Sally Grande, Programme Director of the Toronto Vegetarian Association.
Makes: 6 to 8 servings
Notes:
Moussaka is a casserole made from eggplant, potato, tofu burger, tomato
sauce and soymilk. The distinctive flavour of this casserole lies in the
nutmeg used to make the soy-based bechamel sauce which goes on the top of
the casserole. This is a hearty dish which freezes well. A transparent
lasanga dish is preferable but any casserole dish can be used.
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