Meatless Moussaka
- Ready In:
- 2hrs
- Ingredients:
- 22
- Serves:
-
10-12
ingredients
- 2 -3 eggplants, sliced lengthwise in 1/4 inch slices (about 1 1/2 pounds)
- 1 1⁄2 lbs zucchini, sliced lengthwise in 1/4 inch slices
- 1 1⁄4 lbs potatoes
- 2 cups breadcrumbs
- 4 eggs, separated (reserve yolks for Bechamel)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 (15 ounce) can chickpeas (Garbanzo)
- 1 (15 ounce) can diced tomatoes, with liquid
- 2 tablespoons tomato paste
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 1 teaspoon sugar
- salt and pepper
- 3⁄4 cup grated kefalotyri or 3/4 cup parmesan cheese
-
Bechamel Sauce
- 1⁄2 cup butter (1 stick)
- 1⁄2 cup flour
- 3 cups milk, warmed
- 4 egg yolks (reserved from above)
- 1 pinch ground nutmeg
directions
- Preheat the oven to 400°F.
- Place the eggplant and zucchini slices in a colander and sprinkle liberally with salt. Place the colander in the sink and cover with an inverted plate and top with a heavy can or jar to squeeze out moisture. Allow to sit at least 15-20 minutes.
- Peel the potatoes and parboil in a saucepan for about 10 minutes. They shouldn't be soft, just tender. Drain, cool, and slice into 1/4" slices. Set aside.
- Line a baking sheet with aluminum foil and lightly grease.
- In a small bowl, add a splash of water to the egg whites and beat lightly with a fork or whisk. Spread breadcrumbs on a flat plate.
- Rinse the zucchini and eggplant slices and blot with paper towels. Set aside the zucchini with the potatoes.
- Dip the eggplant in the eggs, then dredge in the breadcrumbs, coating both sides. Place the eggplant on the baking sheet and bake 1/2 hour, turning once during cooking.
- Start the tomato sauce by heating the olive oil in the large sauté pan. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
- Allow the sauce to simmer uncovered so excess liquid can evaporatet.
- Lightly grease the 9"x13" baking pan and start assembling the Moussaka.
- Sprinkle the bottom of the pan with breadcrumbs, leaving a small space around the edge of the pan. Cover with a layer of potatoes and top with a layer of eggplant slices.
- Add the tomato sauce on top of the eggplant and sprinkle with the grated cheese. Next, add the zucchini slices.
- Top with another layer of eggplant slices and sprinkle the top with the remaining cheese.
- To make the bechamel sauce, melt butter in a sauce pan over low heat. Add the flour to the melted butter, whisking continuously to make a smooth paste. Allow the flour to cook for a minute, but do not allow it to brown.
- Add warmed milk to the mixture in a steady stream, whisking continuously.
- Simmer over low heat until it thickens a bit, but does not boil.
- Remove from heat and stir in the beaten egg yolks and pinch of nutmeg.
- Return to heat and stir until sauce thickens, taking care not to scorch it.
- Pour the béchamel sauce over the eggplant and allow the sauce to fill the edges of the pan.
- Bake for 45 minutes or until béchamel sauce is golden brown.
- Allow to cool 15-20 minutes before serving.
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RECIPE SUBMITTED BY
I joined Recipezaar to learn new recipes that are home cooked. I grew up having ready-meals like Encor and Stouffers and needed recipes that don't simply require opening a box and plopping in the oven! I enjoy cooking when I have the time to try new dishes. I make every recipe as written if I'm reviewing it to give a true review. If I make alterations that aren't in the directions, I don't feel it's a true reflection of the recipe; it's another recipe to me.
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