Prep 30 mins
Cook 40 mins
A vegetarian version of the classic. The original version called for a sauce made of 1 cup ricotta cheese and 2 eggs, whisked into the hot milk instead of the mozzarella that I used and parmesan cheese between the layers, which you certainly could use if you liked.
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 cup mushroom, chopped
- 1 cup zucchini, chopped
- 1 teaspoon cinnamon
- 1⁄2 teaspoon dried basil
- 1⁄2 cup fresh parsley, chopped
- 1 (400 g) can chopped tomatoes
- 3 tablespoons tomato paste
- 1⁄2 cup red wine
- 2 large eggplants, peeled and cut into 1/2 inch slices
- 2 cups milk
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1⁄8 teaspoon nutmeg
- 200 g mozzarella cheese, grated
- 1 cup seasoned dry bread crumb
- Heat olive oil in a heavy saucepan over medium high heat.
- Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes.
- Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 15 minutes, stirring occasionally.
- Remove from heat and set aside.
- Turn on broiler.
- Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside.
- Meanwhile, make the sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear.
- Remove from heat.
- Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown.
- Slowly whisk in hot milk, followed by half of the mozzarella cheese, stirring constantly 2-3 minutes until mixture is thickened.
- Remove from heat.
- Stir in seasonings and set aside to cool slightly.
- Preheat oven to 400°F in a fan oven or slightly higher in a normal oven.
- Lightly grease a 9x13 inch baking pan and sprinkle the bottom with 2 tablespoons breadcrumbs.
- Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and some mozzarella cheese.
- Repeat layering as long as ingredients last.
- Pour the sauce over the top and bake 30-40 minutes, or until top is golden.
- Transfer moussaka to a wire rack and let stand 15-20 minutes before slicing.