(adapted from: "The Green Way To Healthy Living" - Radha Soami Satsang Beas)
Moussaka (Baked Eggplant Casserole)
3 eggplants (about 3 lbs or 1½ kg)
Flour and water for dipping
3 tablespoons olive oil
3 onions, thinly sliced
3-4 large tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
¼ cup parsley, chopped (or 2 tbsp dried)
Salt and freshly ground black pepper
½ teaspoon cinnamon
Bechamel Sauce (below)
1 cup Vegan Parmesan cheese
(The original recipe wasn't vegan ... milk was changed to soymilk, butter was changed to soy and cheese was made vegan)
Cut eggplants lengthwise into ¼-in (6-mm) slices. Sprinkle with salt and let stand in a colander for about half an hour. Pat dry. Preheat the oven to 400° F.
Dip the eggplant slices in flour. Place in an oiled baking dish and bake for about 15 minutes on each side. Heat the oil in a heavy skillet. Add onions and saute until soft. Add tomatoes, parsley, salt, pepper, and cinnamon. Cook for 10 minutes, stirring to mix all the ingredients.
Prepare the bechamel sauce according to directions (below). Add salt and ¼ cup (1 oz or 30g) of the vegan parmesan cheese.
Reduce the oven heat to 350° F (180° C or 4 G). Place half the eggplant in a baking dish. Cover with the onion/tomato mixture and sprinkle with ¼ cup (1 oz or 30 g) of the cheese. Place the remaining eggplant on top and pour the bechamel sauce over the casserole followed by the remaining vegan parmesan cheese. Bake 45 minutes or until done.
Bechamel Sauce
4 tablespoons soy butter
4 heaping tablespoons flour
4 cups soymilk
Salt
Freshly ground black pepper
¼ teaspoon nutmeg
Prepare the bechamel sauce in a small saucepan by heating the soy butter over low heat until it melts. Add the flour stirring constantly to avoid lumps and cook a few minutes.
Add the soymilk gradually, stirring all the while. Add the salt, pepper, and nutmeg. Keep stirring the sauce until it thickens.
