Lactose Free Vegetarian Mousakka

Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb (remove)
Zucchini, 1 cup, sliced (remove)

Carrots, raw, 1 carrot (7-1/2") (remove)
Onions, raw, 1 small (remove)
Garlic, 4 cloves (remove)
Sage, ground, 1 tsp (remove)
Broccoli, fresh, 1 spear (about 5" long) (remove)
Salt, 1 tbsp (remove)
Baked beans, plain or vegetarian, 1 cup (remove)
Bread crumbs, dry, grated, seasoned, 0.25 cup (remove)
Tomato Sauce, with tomato tidbits, 1.5 cup (remove)
Olive Oil, 2 tbsp (remove)
Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw) (remove)

Slice eggplant in half inch slices, single layer in oven tray and broil for five minutes both sides until slightly brown.
Heat olive oil in large skillet and lightly fry chopped onions and garlic. Cut all vegetables in bite size pieces and add to the skillet.
Season with salt ,sage, pepper and lemon juice.
Add diced tomato with juice, add drained beans.Mixx well.
Transfer in a shallow baking dish and carefully cover with eggplant slices. Sprinkle breadcrumbs over the eggplant evenly and bake in medium hot oven at 350 degrees F for about 30 minutes. Serve with rice or pasta.




Number of Servings: 8

Recipe submitted by SparkPeople user HERSHS.