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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.45 Kcal (1279 kJ) | ||
| Calories from fat | 135.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.05g | 23% | |
|---|---|---|---|
| Cholesterol | 131.06mg | 44% | |
| Sodium | 345.11mg | 14% | |
| Potassium | 640.86mg | 14% | |
| Total Carbs | 31.88g | 11% | |
| Sugars | 6.98g | 28% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 11.14g | 22% | |
| Vitamin C | 21.9mg | 37% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 2.7mg | 15% | |
| Calcium | 250.6mg | 25% | |
| Amount Per 100 g | |||
| Calories | 106.11 Kcal (444 kJ) | ||
| Calories from fat | 47.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 23% | |
|---|---|---|---|
| Cholesterol | 45.53mg | 44% | |
| Sodium | 119.89mg | 14% | |
| Potassium | 222.63mg | 14% | |
| Total Carbs | 11.08g | 11% | |
| Sugars | 2.42g | 28% | |
| Dietary Fiber | 1.38g | 16% | |
| Protein | 3.87g | 22% | |
| Vitamin C | 7.6mg | 37% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 0.9mg | 15% | |
| Calcium | 87.1mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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