Post by Hellonlinks on Jan 4, 2006 23:52:05 GMT -4
Servings: 8
2 Medium eggplants
little salt
1 Medium onion, minced
1 Can chickpeas, (19 oz.) drained
1 Can tomatoes, (28 oz.)
1 Teaspoon dried oregano, basil
1/2 Teaspoon cinnamon, pepper
1 Tablespoon parmesan cheese, optional
Topping:
1 Pound Tofu
1 Medium onion, quartered
2 egg whites
1 Pinch nutmeg
Slice eggplants lengthwise into 1/4 slices: sprinkle with a little salt. Let drain in colander for 30 minutes. Bake on greased baking sheets at 350 degree oven for 15 minutes. Turn and bake a further 15 minutes. In nonstick pan, cook onion and garlic, stirring for 2 minutes. Add chick peas, mashing slightly. Stir in tomatoes, oregano, basil, cinnamon, pepper and a little salt. Bring to boil. Reduce to simmer, cook uncovered for 20 minutes, stirring occasionally. Process in food processor until mixture resembles coarse meal. Lightly spray 9 X 13 pan with Pam. Layer half the eggplant, then all the chickpea mixture, a little parmesan.(I used bread crumbs-very dry ones), then the remaining eggplant. Topping: in food processor, puree tofu, onion, egg whites and nutmeg. Spread over Moussaka. Sprinkle with a little parmesan(I used bread crumbs seasoned with a little oregano and pepper). Bake in a 350 degree oven for 30 minutes. Serves 8.