Croatian Vegetable-Cheese Musaka

Title:
Croatian Vegetable-Cheese Musaka

Yield:
8 Servings

Categories:
Main
Dishes,
Dish




Ingredients:





     2 lg Onions; chopped


     3 tb Vegetable oil


 1 1/2 lb Mushrooms; sliced


   1/4 c  Dry white wine


     3 tb Tamari soy sauce


     2 ts Dried basil; or 2 tbsp fresh


     2 ts Dried dill weed; or 2 tbsp


          -fresh


     1 ts Salt


   1/2 ts Freshly ground black pepper


 3 1/2 md Yellow summer squash or


          -zucchini; sliced in 1/2"


          -round


          -zucchini; sliced in


          -1/2" round


          -zucchini; sliced


          -in 1/2" round


          -zucchini;


          -sliced in 1/2" round


     2 tb Vegetable oil


 1 1/2 tb Cornstarch; dissolve in


          -water


     3 c  Feta cheese; 1 1/4 lbs.,


          -grated


     6    Eggs; lightly beaten


   1/4 ts Ground black pepper


 1 1/2 c  Tomato juice


   2/3 lb Lasagna noodles


   1/2 c  Bread crumbs; prefer whole


          -wheat


     1 ts Paprika; sweet Hungarian






 In a large soup pot or skillet, saute the onions in 3 tablespoons of oil


 until translucent. Add the mushrooms and continue to saute for several


 minutes, stirring frequently. Mix in the wine, soy sauce, herbs, salt, and


 pepper and simmer, covered, stirring occasionally, for about 20 minutes,


 until the mushrooms are brown and have released their juices.


 


 Meanwhile, brush the squash rounds with oil and bake them, uncovered, at


 450 degrees F on an oiled baking sheet for about 10 minutes, until tender


 but still firm.


 


 When the mushrooms have cooked, remove them from the heat and stir in the


 cornstarch mixture.  Return to the heat for a few minutes, stirring


 continuously, until the mixture begins to thicken.  Set aside.


 


 Combine the feta, eggs, and black pepper in a medium bowl.


 


 Assemble the musaka.  Coat the bottom of a deep, oiled, 12-inch square


 baking pan with about 1/2 cup of tomato juice. Arrange a layer of uncooked,


 dry lasagne noodles (believe it or not, they will cook in the casserole),


 1/3 cup tomato juice, half of the mushroom sauce, an overlapping layer of


 all the summer squash slices, and all of the bread crumbs. Continue to


 layer 1/3 cup tomato juice, noodles, the rest of the tomato juice, the rest


 of the mushroom sauce, and top with the feta mixture.


 Recipe By     : Sundays at Moosewood Restaurant, Simon & Schuster


 


 Posted to EAT-L Digest 30 Sep 96


 


 Date:    Tue, 1 Oct 1996 13:14:39 -0400


 


 From:    "John M. Nardo M.D." 


 


 NOTES : Literally taste history in this light version of musaka, a dish


 found throughout Eastern Europe and Greece.  Squash, noodles, and feta


 cheese topped with non-traditional tamari soy sauce add depth and color to


 the succulent  mushroom flavor.