- 1 eggplant (about 1-1/4 pounds)
- 1 cup cooked rice
- 2 cups cottage cheese
- 1/2 cup powdered milk
- 1/4 cup finely chopped onion
- 1-2/3 cups (15-ounce jar) spaghetti sauce
- 6 ounces mozzarella cheese, sliced
- 2 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon sage
Peel eggplant and slice 1/4-inch thick slices. Drop into rapidly boiling salted water; cover and boil 4 minutes. Drain on paper towels.
Beat eggs lightly; add rice, milk, cottage cheese, onion, salt, and sage. Mix. Spread 1/2 cup spaghetti sauce in an 11 x 7 x 2-inch baking dish. Make layers of 1/2 eggplant, cottage cheese mixture, and sauce. Repeat, finishing with sauce. Cut cheese into strips and top sauce in lattice pattern.
Serves: 4 to 5
Tags: recipe, Meatless moussaka, cooking, diy