MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tempeh & Eggplant Moussaka
Categories: Casseroles, Greek, Vegetarian
Yield: 6 Servings

1 lg Eggplant (2 md);
- peeled, sliced 1/4"
2 tb Olive oil
8 oz Tempeh;
- steamed, finely chopped
1 lg Onion; chopped
3 cl Garlic; minced
1 tb Fresh oregano; minced -OR-
1 ts Dried oregano
1/2 ts Ground nutmeg
1/4 ts Ground cinnamon
14 1/2 oz Can crushed tomatoes
1/2 c Dry white wine
Salt
Black pepper; freshly ground
1 c Soft tofu; crumbled -OR-
1 c Cannellini beans;
- cooked or canned
3/4 c Plain unsweetened non-dairy
- milk
3/4 c Vegetable broth
1 tb Fresh lemon juice
1/4 c Dry bread crumbs or
- ground walnuts

Preheat the oven to 400?F. Lightly oil a baking sheet. Place the
eggplant slices in a single layer on the sheet and bake until
softened, about 15 minutes, turning once. Set aside. Reduce the oven
temperature to 375?F.

Heat 1 tb oil in a large skillet over medium heat. Add the tempeh and
cook until golden, about 10 minutes. Remove from the skillet and set
aside.

Heat the remaining 1 tb oil in the same skillet over medium heat. Add
the onion, cover, and cook until softened, about 10 minutes. Add the
garlic, oregano, nutmeg, and cinnamon. Stir in the crushed tomatoes
and wine. Add the reserved tempeh and season to taste with salt &
pepper. Simmer until the mixture thickens slightly and the flavors
are blended, 10 to 15 minutes. Set aside.

In a blender or food processor, combine the tofu, non-dairy milk,
vegetable broth, lemon juice, 1/2 ts salt, and 1/4 ts black pepper.
Process until smooth and set aside.

Arrange a layer of 1/3rd of the reserved eggplant slices in the
bottom of a 10" square baking dish, then top with half of the
reserved tempeh mixture. Layer another 1/3rd of the eggplant, then
the remaining tempeh mixture, and finally the remaining eggplant
slices. Pour the sauce over all and sprinkle with the bread crumbs.

Bake until hot and bubbly, about 40 minutes. Let rest for at least
10 minutes before serving.

Recipe by Vegan Planet by Robin Robertson

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