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Receta Greek style eggplant casserole with white sauce

Name: Greek style eggplant casserole with white sauce
Cuisine: American
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

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American

Ingredientes

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

Direcciones

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.