Greek style eggplant casserole with white sauce Recipe
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Ingredients
- 3 quarts water
- 2 lbs raw brown rice
- 5 bay leaves
- 5 Tbsp olive oil
- 5 lbs chopped onions
- 4 Tbsp minced garlic
- 2 1/2 No. 10 canned crushed tomatoes
- 5 lbs cooked beans (garbanzo, pintos...)
- 3 lbs carrots (sliced 1/8 inch thick)
- 1 lb chopped celery
- 2 1/2 cups chopped and divided parsley
- 1/2 cup salt reduced soy sauce
- 3 1/2 tbsp cinnamon
- 3 1/2 Tbsp oregano
- 2 tsp pepper
- 9 lbs eggplants (unpeeled and sliced 1/2 inch thick)
- 2 1/2 quarts 1% low-fat milk
- 1 1/4 cup cornstarch
- 15 eggs
- 2 trays salt
- 1 1/2 tsp nutmeg
- 10 oz grated parmesan cheese ( 2 1/2 cups)
- 10 oz finely chopped toasted walnuts
Directions
- Bring water to a boil in a heavy pot. Add rice and bay leaves. bring to a boil again, cover, lower heat and simmer until done (40-45 minutes) Set aside.
- Preheat oven to 400 F. In a large, heavy pot, heat oil. Add onions and cover. Cook over medium heat, stirring often until tender.
- Add garlic and cook 2 -3 minutes more.
- Stir in tomatoes, beans, or lentils, carrotes, celery, 1 1/2 cups parsley, soy sauce, cinnamon and oregano. Bring to a Boil, lower heat and simmer for 330 minutes. Stir in pepper and set aside.
- In the meantime, spray a large baking sheet with non-stick spray. Arrang eeggplant slices in a single layer. poour 1/4 inch of water into pan. bake at 400 degrees for 30 minutes or until eggplant is tender at a poke of a fork. Spray 4 deep baking pans, 12 x 20 inches with non-stick spray. lay eggplant slices close together on bottom of pans. Combine rice with vegetables - beans mixture and divide evenly amongg the 4 pans.
- In a heavy pot, combine milk and cornstarch. Stir often, cooking until thckened. Remove from heat.
- In a medium mixing bowl, beat eggs. Add salt and nutmeg. gradually whisk 1/3 of th ethickened milk. Divide tthis sauce evenly among three pans.
- Sprinkle parmesan cheese on top and bake at 350 degrees for 45 minutes. or until the white sauce is lightly browned.
- Cut each pan into 14 pieces, sprinkle with walnuts and remaining parsley.
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