Vegetable Moussaka-style Casserole*
*the friend I got this from called it vegetarian, but it has eggs, cheese, and yogurt in it and I don't feel like arguing about it so I changed the name.
1 lb eggplant, sliced width-wise
14 oz chickpeas/garbanzo beans
1/2 c. green lentils
1/2 c. vegetable broth or stock
1/2 c. Marsala wine (if you don't want to use wine, use a whole cup of broth instead of 1/2 cup)
1 cinnamon stick
1 bay leaf
1 medium onion, sliced
4 -5 cloves garlic, minced
1 red bell pepper, sliced (use either fresh or the roasted variety in the jar)
1 zucchini or green squash, sliced
mushrooms, sliced (she doesn't specify a quantity and I omit them because no one else in my house likes them)
2 c. good tomato sauce, chunky variety
thyme, sage, oregano, fresh or dried, to taste (I usually just use a few shakes of Italian seasoning)
1 block firm or extra firm tofu, drained well
3 eggs
1/2 c. plain yogurt
shredded sharp cheddar cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
Preheat oven to 350.
Salt eggplant slices on both sides and let them drain for 30 minutes. Rinse salt off and pat dry. Grill eggplant slices until done, but not soggy.
Cook lentils in a small pot for 20 minutes with stock, wine, bay leaf and cinnamon stick.
In a large pot, cook onion and garlic with olive oil. Add the rest of the vegetables, cooked lentils, herbs, and tomato sauce. Add wine or stock to sauce so it covers most of the vegetables. Season and cook for 10 minutes.
Drain tofu and mash it with a fork. Season with salt and pepper.
Grease a large baking dish. Layer the eggplant with vegetables and tofu. Mix the eggs with yogurt and season. Pour over eggplant dish and top with both cheeses. Bake at 350 for 30 minutes, then at 400 for 15 minutes. This is to give the cheese a nice color. Let cool for 5 minutes. Serve with green salad and warm bread.
It sounds like a lot of work, but most of the steps can be done concurrently - like cooking the lentils while waiting for the eggplant to drain. I was surprised at how easily it came together when I first made it.
*the friend I got this from called it vegetarian, but it has eggs, cheese, and yogurt in it and I don't feel like arguing about it so I changed the name.
1 lb eggplant, sliced width-wise
14 oz chickpeas/garbanzo beans
1/2 c. green lentils
1/2 c. vegetable broth or stock
1/2 c. Marsala wine (if you don't want to use wine, use a whole cup of broth instead of 1/2 cup)
1 cinnamon stick
1 bay leaf
1 medium onion, sliced
4 -5 cloves garlic, minced
1 red bell pepper, sliced (use either fresh or the roasted variety in the jar)
1 zucchini or green squash, sliced
mushrooms, sliced (she doesn't specify a quantity and I omit them because no one else in my house likes them)
2 c. good tomato sauce, chunky variety
thyme, sage, oregano, fresh or dried, to taste (I usually just use a few shakes of Italian seasoning)
1 block firm or extra firm tofu, drained well
3 eggs
1/2 c. plain yogurt
shredded sharp cheddar cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
Preheat oven to 350.
Salt eggplant slices on both sides and let them drain for 30 minutes. Rinse salt off and pat dry. Grill eggplant slices until done, but not soggy.
Cook lentils in a small pot for 20 minutes with stock, wine, bay leaf and cinnamon stick.
In a large pot, cook onion and garlic with olive oil. Add the rest of the vegetables, cooked lentils, herbs, and tomato sauce. Add wine or stock to sauce so it covers most of the vegetables. Season and cook for 10 minutes.
Drain tofu and mash it with a fork. Season with salt and pepper.
Grease a large baking dish. Layer the eggplant with vegetables and tofu. Mix the eggs with yogurt and season. Pour over eggplant dish and top with both cheeses. Bake at 350 for 30 minutes, then at 400 for 15 minutes. This is to give the cheese a nice color. Let cool for 5 minutes. Serve with green salad and warm bread.
It sounds like a lot of work, but most of the steps can be done concurrently - like cooking the lentils while waiting for the eggplant to drain. I was surprised at how easily it came together when I first made it.
