Meatless moussaka

Meatless Moussaka

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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