Vegetable Moussaka

This recipe can be frozen for up to three months. So, when you make this, you can freeze half for another time, or double the recipe and you have a quick meal another time.  The recipe is from the South Beach Diet but I have changed a few things to make it taste better.

4 servings

1 large eggplant (about 1 1/4 pounds), ends trimmed, cut widthwise into 1/4 inch rounds

2 tsp olive or canola oil

1 large onion, chopped

4 garlic cloves, minced

1 (15 oz) can lentils drained (I couldn’t find canned lentils, so I bought bagged lentils rinsed them then covered them with water and brought it to a boil for 2 minutes.  Turn the stove off and let them sit for an hour.  Cover with new water and simmer for 30 minutes)

1 (15 oz) can diced tomatoes, undrained

1/4 cup chopped parsley

1 tsp oregano

1/4 tsp ground cinnamon (I didn’t put this in, thought it was a bit odd)

1/4 tsp salt

1/8 tsp black pepper

1/2 cup fat-free half and half

2 large eggs

1/4 cup grated Parmesan cheese

1/8 tsp nutmeg

*2 pieces of chicken or Italian sausage , cooked*

Heat the oven to 425.  Lightly coat eggplant with cooking spray and arrange on a baking sheet.  Bake until softened and golden, 20 – 25 minutes.  Reduce oven to 350. (I cooked my eggplant in a skillet until soft and golden).  In a large saucepan, heat oil over medium heat.  Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes.  Add lentils, tomatoes, parsley, oregano, cinnamon, salt, and pepper.  Bring to a simmer and cook until thickened, about 20 minutes.  While eggplant and lentils are cooking, in a medium bowl, whisk together half and half, eggs, 2 Tbsp cheese, and nutmeg.  Lightly coat an 8×8 baking dish with cooking spray.  Arrange 1/3 of the eggplant slices in a single layer, spread half of the lentil mixture over the top, *add half of the sausage*, Repeat layers ending with a layer of eggplant.  Pour half and half mixture over the vegetables and sprinkle with the remaining 2 Tbsp cheese.  Cover with aluminum foil.  Bake moussaka, covered 20 minutes, then remove foil and bake for 10 -1 5 minutes longer or until heated through and the top is golden.  Let stand for 15 minutes before cutting.

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