EGGPLANT MOUSSAKA This is a layered casserole with roasted eggplant, brown rice, and a cheesy whole wheat bechamel topping. This recipe makes two 9x13 pans that each serve 6. __________________________ Ingredients: 2 medium eggplants Olive oil --------- 1 & 1/4 cups brown rice (uncooked measure) 2 & 1/2 cups water 1 can chopped peeled tomatoes optional: 1/2 red bell pepper, roasted, seeded, peeled & diced 1 large onion, chopped and sauteed 1 tablespoon dried parsley 3 cloves garlic, peeled and minced (or crushed) salt and pepper to taste 1/2 cup nuts (walnut, sunflower, pine) 3/4 cup dried currants 1/4 cup grated parmesan --------- 6 tablespoons butter 1 cups wholewheat flour 3 cups warm milk 3 eggs, lightly beaten Salt and pepper to taste 1 cup grated parmesan cheese __________________________ Preheat oven to 400 degrees __________________________ Cook Rice: Bring rice and water to a boil, then cover and simmer for 40-50 minutes until water is absorbed. __________________________ Roast Eggplant: Slice the eggplant about 1/2" thick Place on cookie sheets Brush with olive oil on both sides Place in oven for 15-20 minutes Flip slices and roast for another 15-20 minutes, until they are VERY SOFT Reduce oven heat to 350 __________________________ Rice Filling: Add to the rice: tomatoes, onion, parsley, garlic, salt, pepper, red pepper, nuts, currants, and cheese. __________________________ Assemble: Place eggplant in un-oiled 9 x 13 pans Spread the rice on top __________________________ Béchamel Sauce: Warm milk in microwave for two minutes Lightly beat eggs in a small cup or bowl Melt butter in a sauce pan over medium heat Add whole wheat flour Whisk until all of the flour is moistened Gradually add the milk, whisking to break up any lumps The sauce should be thick, but not solid. Add more milk if needed. Remove from heat and add eggs, salt, pepper and 1 cup parmesan cheese Spread the béchamel sauce on top of the casserole Gluten-free alternative: 2 large eggs, at room temperature, lightly beaten 1 cup plain low fat Greek yogurt, at room temperature parmesan cheese __________________________ Bake: Bake uncovered at 350 for 40-45 minutes, until the béchamel turns a golden brown Let sit for 20 minutes before cutting