Meatless Moussaka

"This comes from an article I clipped from a magazine years ago "Greek Gourmet Dinner Party". I first served it for a dinner party in 1981. This is a Greek favorite, molded to provide a dramatic accompaniment to Rolled Leg of Lamb with Walnut Stuffing. It can be made up to two days before you want to serve it."
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Ready In:
2hrs 30mins




  • Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
  • Cut stems from eggplants and quarter each lengthwise.
  • With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
  • Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
  • Fill a Dutch oven about half full of water and heat to boiling.
  • Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
  • When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
  • In a large skillet heat oil.
  • Add mushrooms and onions; saute 5 minutes.
  • Stir in tomatoes and cinnamon; reduce heat to low.
  • Squeeze eggplant pulp to remove moisture and add to skillet.
  • Cook, stirring occasionally, for 10 minutes.
  • In a small saucepan over medium heat, melt butter.
  • Stir in flour and cook for 1 minute.
  • Pour in milk and stir constantly until mixture thickens; add nutmeg.
  • Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
  • Remove from heat; set aside.
  • Preheat oven to 350 degrees.
  • Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
  • Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
  • Put casserole in baking pan on oven rack. Fill baking pan with hot water.
  • Bake 1 1/2 hours.
  • Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
  • *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
  • Invert onto serving dish; cut into wedges to serve.

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