Basic Moussaka

Course : Eggplant
Serves: 4
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2 tablespoons fresh basil leaves
1 medium eggplant
4 large tomato
2 medium zucchini
1 cup onion
1 cup mushroom
1/2 pound feta cheese
1 cup olive oil
2 teaspoons cinnamon
1/2 teaspoon freshly ground nutmeg
1 teaspoon dried oregano
1 teaspoon dried sage
2 teaspoons garlic
1 cup bechamel sauce
1/2 cup green bell pepper
2 teaspoons ground allspice

Preparation / Directions:

Saute all the vegetables except tomato with garlic in olive oil for 10 minutes. (Eggplant will keep soaking up oil, so add it as necessary to keep veggies from sticking.) Add tomatoes and herbs and spices, cook 5 minutes more. Add feta and Bechamel sauce; pour into baking dish and bake at 325F for one hour or until bubbly.


Nutritional Information:

732 Calories (kcal); 67g Total Fat; (79% calories from fat); 13g Protein; 26g Carbohydrate; 51mg Cholesterol; 655mg Sodium

1 Kitchen's say:
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