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CATEGORY CUISINE TAG YIELD
Eggs, Grains, Dairy Greek Casserole, Eat-lf, Eggplant, Greek, Soups & ste 6 Servings

INGREDIENTS

1 lb Onions, finely chopped
1/3 c Walnuts, pieces chopped
Olive oil spray
1 t Herbes de provence
1/4 t Fennel seeds, optional
Salt
Freshly ground pepper
Cinnamon, large pinch
16 oz Eggplant, or more
8 oz Zucchini, or less
1 lb Tomatoes, peeled
2 Cloves garlic, minced
1/4 c Chopped parsley, or more to
taste
Salt and pepper, optional
*** LOWFAT WHITE SAUCE ***
your recipe or
2 c Skim milk
1/4 c Nonfat dry milk powder, or
2-cup 1%-milk
2 T Unbleached flour
1 t Canola oil, or
Diet margarine, 2 to 3 tsp
2 Eggs, or equivalent
1/2 c Grated parmesan cheese
1/4 t Nutmeg, freshly grated
1 T Fresh lemon juice
Lemon zest, to taste
1 lb Potatoes, thinly sliced
1 T Diet margarine, or olive
oil or unsalted butter

INSTRUCTIONS

MAKE THE ONION-NUT SAUCE: Chop and blend all ingredients in a food
processor. Spray a medium non-stick pan. Saute the mixture over medium
heat, stirring often, for about 10 to 12 minutes. Optional: allow
mixture to brown for enhanced flavors. Adjust seasonings and set
aside.  CUT VEGETABLES lengthwise into 3" by 1/4" slices. GRILL/SEAR
both  sides over medium-high heat, adding olive oil spray or olive oil
as  needed. May be browned a few slices at a time or all at once,
flipping often. Set aside when done.  TO MAKE TOMATO SAUCE: 1-cup of
prepared tomato sauce (e.g.,  Mediterranean style) may be substituted;
add garlic and parsley.  BRIEFLY immerse tomatoes in boiling water;
remove from water and  peel, then dice them fine. Heat about 1/3 cup
oil in another large  pot over medium heat. Add tomatoe, parsley and
garlic and saute  without browning; let the vegetables cook down until
soft (about 20  mins); add salt and pepper; set aside.  MAKE 2 cups
low-fat thin white sauce. Beat eggs in a small bowl. Add  about 1/4 cup
hot milk mixture into beaten eggs, then whisk egg  mixture into milk
mixture. Set aside. Stir Parmesan into the milk  mixture, then season
to taste with salt, pepper, nutmeg, and lemon  juice.  ABOUT 1 hour
before serving: wash the potato(es), peel, and slice  very thin (2mm).
Preheat oven to 350degF (180 C).  ASSEMBLE CASSEROLE: Spray a
15x9-casserole. Pouring about three  streaks of cream sauce between
each layer, and reserving most of the  sauce for last, layer as
follows: potatoes, onion sauce, tomato  sauce, zucchini, and eggplant.
Dot the top with your margarine, oil,  or butter.  BAKE -- for about 45
to 60 minutes, or until the potatoes are soft  and the surface is
nicely browned. Allow to stand for about 5 minutes  before cutting.
Makes 6 entrees. Could serve 8 to 10.  MasterCook estimate per sixth:
223 CALORIES: Carbs 30g; Protein 12.6g;  Total fat 6.8 g (26.5%);
Cholesterol 67 mg; Sodium 518 mg; Fiber 4.8 g  Modified from Vegetarian
Cooking of the Mediterranean: From Gibraltar  to Istanbul. By Cornelia
Schinharl. (Barron's 0812098072: Hong Kong)  McRecipe and tested
9/23/97 by patHanneman. Serve with fresh tomatoes  and basil with a
little lemon juice.  TIPS: When halving the recipe, make 1-1/4 cup
(instead of just 1 cup)  of the white sauce; continue to halve the
other sauce ingredients. In  halving the recipe, I used a 12x8-inch
pyrex pan, 1/2 of a whole  zucchini, and about 3 long Asian eggplant,
or enough to give me a  solid layer on the top. It baked in 45 minutes.
If you don't like  cinnamon, experiment with ground coriander seed or
additional nutmeg.  With a salad, half this recipe easily serve 4. For
a light lunch,  half the recipe would serve 8.  "Serves 6" was the
book's suggestion.  Recipe by: Schinharl: Veg Cooking of the
Mediterranean / modified  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Mar 16, 1998

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