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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 12 |
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I found this recipe on and it says it's a lighter, vegetarian version of Moussaka. If you're making this dish ahead of time, you may do all of the steps except for making the béchamel sauce. That must be done right before cooking. Ingredients:
2 -3 eggplants, sliced lengthwise in 1/4 inch slices (about 1 1/2 pounds) |
1 1/2 lbs zucchini, sliced lengthwise in 1/4 inch slices |
1 1/4 lbs potatoes |
2 cups breadcrumbs |
4 eggs, separated (reserve yolks for bechamel) |
2 tablespoons olive oil |
1 medium onion, diced |
2 garlic cloves, minced |
1 (15 ounce) can chickpeas (garbanzo) |
1 (15 ounce) can diced tomatoes, with liquid |
2 tablespoons tomato paste |
1/4 teaspoon ground cinnamon |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1 teaspoon sugar |
salt and pepper |
3/4 cup grated kefalotyri or 3/4 cup parmesan cheese |
1/2 cup butter (1 stick) |
1/2 cup flour |
3 cups milk, warmed |
4 egg yolks (reserved from above) |
1 pinch ground nutmeg |
Directions:
1. Preheat the oven to 400°F.
2. 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.
3. 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.
4. Line a baking sheet with aluminum foil and lightly grease.
5. 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.
6. Rinse the zucchini and eggplant slices and blot with paper towels. Set aside the zucchini with the potatoes.
7. 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.
8. Start the tomato sauce by heating the olive oil in the large sauté pan. Add the onion and sauté until translucent, about 5 minutes.
9. Add the garlic and cook until fragrant, about 1 minute.
10. Add the mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
11. Allow the sauce to simmer uncovered so excess liquid can evaporatet.
12. Lightly grease the 9 x13 baking pan and start assembling the Moussaka.
13. 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.
14. Add the tomato sauce on top of the eggplant and sprinkle with the grated cheese. Next, add the zucchini slices.
15. Top with another layer of eggplant slices and sprinkle the top with the remaining cheese.
16. 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.
17. Add warmed milk to the mixture in a steady stream, whisking continuously.
18. Simmer over low heat until it thickens a bit, but does not boil.
19. Remove from heat and stir in the beaten egg yolks and pinch of nutmeg.
20. Return to heat and stir until sauce thickens, taking care not to scorch it.
21. Pour the béchamel sauce over the eggplant and allow the sauce to fill the edges of the pan.
22. Bake for 45 minutes or until béchamel sauce is golden brown.
23. Allow to cool 15-20 minutes before serving.
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