Vegetable Moussaka

Submitted by 2Bleu

"A Greek style Lasagna that is wonderful made using fresh vegetables. This bechamel is a medium texture that is spread on top of the casserole."

 

• Ready In: 1hr
• Ingredients: 18
• Serves: 12

ingredients

• 2 large eggplants, sliced thin lengthwise
• salt and black pepper, to taste
• flour, for dusting
• 4 zucchini, sliced thin lengthwise
• 2 yellow squash, sliced thin lengthwise
• 4 idaho potatoes, peeled and sliced thin lengthwise
• 2 tablespoons seasoned breadcrumbs
• 1⁄2 cup feta cheese, grated
• 1⁄2 cup parmesan cheese, grated
• 1 (16 ounce) jar sliced roasted red peppers
• italian seasoning, to taste

• Bechamel

• 6 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 tablespoons flour
• 2 cups half-and-half cream
• 2 eggs
• 1 cup grated parmesan cheese

directions

1. Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
2. (Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
3. ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
4. Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
5. BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
6. Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
7. Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
8. Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.

Reviews

[loof751]

This is a really tasty vegetable dish, so hearty and filling that you don't even miss the meat! I peeled the eggplant but not the squash and potatoes and added salt and pepper in addition to the Italian parsley between the layers. I was tempted to add more cheese but was glad I didn't because it was not needed. Thanks for posting the recipe for a great meat-free meal!

 

[Kitzy]

This was really tasty. I subbed butternut squash for the yellow squash as I can't get hold of it here. The only thing is that I had to add quite a bit more milk to make a sauce. I'm not sure if I did something wrong :-/. Thanks!

 

[Dominick and Amanda]

This was delicious! I had a lot of left over veggies and didn't want to waste them so I made vegetable stock with them. Thanks for the changes to the recipe!