Vegetarian Meal #2 of 10

I forgot to tell you all that I had this for a snack this morning:

I have never had a better bar than these Glo Bars! I am definitely buying more when I run out!

Now dinner ...

Lentil Mushroom Moussaka

Moussaka is a Greek dish that usually has lamb in it - however in order to make a veggie version of it I have used lentils and mushrooms to create the "meaty" texture. This is how I did it:

• Peel 2 egg plants and slice them into 1/4 - 1/2 inch rounds. Spread on sprayed pan, and bake in preheated oven for 15 minutes (350 degrees).

• Put 2 T of oil in a pan or wok and sauté 2 thinly sliced onions, and 4 cloves of garlic in it.
• Once they have started to brown, add a bunch of sliced mushroom (about 4 cups) and brown.

• Stir in 1 can of tomato paste (5.5 oz), 1 T soy sauce, 1 T basil, 1/2 cup apple juice. Simmer 5 minutes or so until it thickens.

• Spread the eggplant on the bottom of a 9X13 pan (lightly greased). Top with the mushroom mixture.
  

• Spread a can of lentils on top.

• In a small pot, melt 1/4 cup butter, then add 1/4 cup flour and stir for about 1 minute. Then whisk in 1 1/4 milk (or plain almond breeze/ soy milk etc). Whisk 5 minutes. Add 1/2 cup grated Parmesan cheese, salt, pepper, and a couple pinches of nutmeg.
• Pour over top of the lentils.

• Put it in the oven at 350 for 15 minutes (covered) and then 20 more minutes (uncovered).
• The sauce will get all thick, and a wonderful aroma will fill the house. It comes out looking like this:

• This is my delicious portion:

There are a LOT of leftovers, so you can probably guess what lunch is tomorrow!



This dish was SO, SO, SO Good!!! I devoured my portion, and could have gone back for 2nds, 3rds, and 4ths, but had to restrain myself. I definitely did not miss the meat. This will be a stand by recipe at my house now for sure - the hubby thought it was FANTASTIC!

Now it is time to nuzzle up on the couch with the hubby and catch up on a PVR'd show or 2.
Sweet dreams lovelies!