Recipe: No-Meat Greek Moussaka (serves 1)

NO-MEAT GREEK MOUSSAKA

"Recipe may be doubled to serve two. Eat with crusty bread and a crisp green salad."

1 tablespoon vegetable oil, divided use
8 ounces eggplant, unpeeled, cut into 6 rounds, about 1/2 inch thick
1 egg
1/2 cup large-curd cottage cheese or ricotta cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried rosemary or thyme leaves, crumbled
1 tablespoon chopped onion
1/8 teaspoon instant minced garlic
3/4 cup tomato sauce or tomato puree
1/8 teaspoon dried mint leaves, crumbled (or 1/4 teaspoon chopped fresh mint)
2 tablespoons grated Parmesan cheese

Oil a baking sheet with 1 teaspoon of the oil. Put eggplant slices on baking sheet and turn them over.

Broil 4 to 6 inches from heat source for 8 to 12 minutes, turning once, until eggplant is tender and lightly browned.*

Meanwhile, beat egg in a small bowl; stir in cottage cheese, salt, pepper and rosemary.

In a small saucepan heat the remaining 2 teaspoons oil over moderate heat. Stir in onion and cook 1 minute.

Add garlic and cook about 1 1/2 minutes longer, until onion is translucent.

Add tomato sauce and mint and bring to a boil. Simmer 5 minutes over low heat.

Turn oven to 375 degrees F.

Spread half the tomato sauce in a small casserole (about 5 inches in diameter). Cover with 3 eggplant slices. Pour cottage cheese mixture over eggplant. Top with remaining eggplant and tomato sauce. Sprinkle with Parmesan.

Bake 35 to 40 minutes, until hot and bubbling.

This dish may be prepared using a toaster-oven:
Instead of broiling eggplant, bake about 15 minutes at 450 degrees F Bake assembled casserole 25 to 30 minutes at 375 degrees F.

Makes 1 serving
From: Recipelink.com
Source: Magazine Recipe Clipping