Zeus & Co. Vegetarian Moussaka

READY IN: 2hrs
Recipe by lynnski LA

This recipe comes from a restaurant in Santa Barbara, CA. It's a versatile dish for vegetable lovers. You can substitute other vegetables for the ones listed.

Top Review by Dr. Jenny

Moussaka was a favorite of ours when I used to eat meat. Now that I'm not, this recipe does not disappoint as a very tasty alternative. The grilled veggies were really nice and I topped individual servings with pecorino romano for extra cheesiness. Thanks for an enjoyable dinner! Made for Sun and Spice 2013.

Ingredients Nutrition

Directions

  1. MOUSSAKA:.
  2. Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
  3. Set aside.
  4. Saute onion in 2 tablespoons of olive oil until soft.
  5. Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
  6. Preheat oven to 375 degrees F.
  7. Grease a 9 by 13-inch baking pan.
  8. Layer potatoes in prepared pan and sprinkle with bread crumbs.
  9. Spoon on a layer of tomato sauce.
  10. Add a layer of eggplant, then a layer of tomato sauce.
  11. Add a layer of zucchini slices, then remaining tomato sauce.
  12. Spread top with Bechamel Sauce.
  13. Sprinkle with Parmesan.
  14. Bake until top is firm and lightly browned,.
  15. about 1 hour. serve hot.
  16. Bechamel Sauce:.
  17. Mix flour with cinnamon and nutmeg to taste.
  18. Melt butter in saucepan.
  19. Stir in flour mixture and cook 2 to 3 minutes.
  20. Add milk and cook stirring, until thickened.
  21. Stir in cheese and keep warm until ready to use.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a