Vegetarian Moussaka

This is a Greek casserole, much like a lasagna or eggplant parmesan.  The bechemal sauce on top is delicious.  While this dish takes a lot of time to prepare, it is worth it every once in a while!

Ingredients:

  • 3 medium eggplants
  • 3-4 zucchinis
  • 3-4 medium potatoes, peeled
  • 4 onions, chopped
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 4 tbsp parsley
  • 16 oz tomato sauce
  • 1 cup red wine
  • 1 cup grated Parmesan

Bechamel Sauce:

  • 3 cups hot milk
  • 5 tbsp flour
  • 1/3 cup butter
  • salt + pepper
  • 1/4 tsp nutmeg


Instructions:

  1. Cut eggplants, zucchinis and potatoes lengthwise in 1/4 – 1/2 inch slices, sprinkle with salt and set aside on paper towels to absorb moisture.
  2. Saute onions in olive oil, add 1/2 tsp cinnamon, 1/2 tsp nutmeg, parsley and tomato sauce, stir and mix well. Add wine and simmer for 15-20 minutes.
  3. In lightly oiled skillet, quick-fry eggplant, zucchinis and potatoes over very high heat, lay on paper towels to drain.  (One short cut is to bake the veggies in the oven for about 15 min instead of pan-frying them.)
  4. To make bechamel sauce: Melt butter in a pan, add flour and stir until smooth. Lower heat and gradually add hot milk, stirring constantly until it thickens. Season with salt, pepper and nutmeg.
  5. In greased 9×13x2 baking pan place a layer of potatoes, eggplant and top with onion mixture, place layer of zucchini and eggplants, sprinkle with cheese and cover with Bechamel sauce, top with cheese lavishly and bake at 350 F for one hour. Allow to cool and cut into 3 inch squares.

Filed under: Recipe on October 12th, 2009

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