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Summer Meatless Moussaka

8 servings

TOMATO SAUCE

• 2 cups diced fresh tomatoes
• 2 cloves garlic, peeled and minced
• 1/2 cup sliced mushrooms
• 1/2 cup diced celery
• 1/2 cup dry white wine or water
• 2 tablespoons olive oil
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 tablespoon tomato paste, or more
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

MOUSSAKA

• 2 large eggplants cut in 1/2-inch-thick slices
• 2 large yellow onions, peeled, thinly sliced
• 1 teaspoon salt
• 1/4 cup extra-virgin olive oil
• 1/4 to 1/2 cup all purpose flour
• 1/2 cup chopped fresh mint
• 1/4 cup minced parsley

Combine all of the tomato sauce ingredients in a saucepan. Simmer on low heat for 30 minutes. If the sauce seems too watery, add more tomato paste.

Place the eggplant slices, onion and salt in a large bowl and cover with hot water. Let stand for 30 minutes. Drain in a colander, pressing gently to extract liquid. Pour 1 tablespoon oil into a skillet and sauté the onions for about 1 to 2 minutes. Lift the onions from the pan and set aside. Sprinkle the eggplant slices with flour. Add a little more oil to the pan, and sauté the eggplant slices in batches. Cook until lightly browned. Add more oil as needed. Do not overcrowd the pan. Drain eggplant on paper towels.

Mix the mint and parsley with the tomato sauce. Spread a thin layer of tomato sauce over the bottom of a 9-by-13-inch baking dish. Cover with a layer of eggplant, followed by onions and more tomato sauce, a final layer of eggplant, onions and a final layer of tomato sauce.

Bake in a preheated, 375-degrees oven for 20 to 25 minutes.

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