1 hr 15 mins
I found this recipe on about.com 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.
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Units: US | Metric
- 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
- 1Preheat the oven to 400°F.
- 2Place 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.
- 3Peel 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.
- 4Line a baking sheet with aluminum foil and lightly grease.
- 5In 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.
- 6Rinse the zucchini and eggplant slices and blot with paper towels. Set aside the zucchini with the potatoes.
- 7Dip 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.
- 8Start the tomato sauce by heating the olive oil in the large sauté pan. Add the onion and sauté until translucent, about 5 minutes.
- 9Add the garlic and cook until fragrant, about 1 minute.
- 10Add the mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
- 11Allow the sauce to simmer uncovered so excess liquid can evaporatet.
- 12Lightly grease the 9"x13" baking pan and start assembling the Moussaka.
- 13Sprinkle 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.
- 14Add the tomato sauce on top of the eggplant and sprinkle with the grated cheese. Next, add the zucchini slices.
- 15Top with another layer of eggplant slices and sprinkle the top with the remaining cheese.
- 16To 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.
- 17Add warmed milk to the mixture in a steady stream, whisking continuously.
- 18Simmer over low heat until it thickens a bit, but does not boil.
- 19Remove from heat and stir in the beaten egg yolks and pinch of nutmeg.
- 20Return to heat and stir until sauce thickens, taking care not to scorch it.
- 21Pour the béchamel sauce over the eggplant and allow the sauce to fill the edges of the pan.
- 22Bake for 45 minutes or until béchamel sauce is golden brown.
- 23Allow to cool 15-20 minutes before serving.
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Nutritional Facts for Meatless Moussaka
Serving Size: 1 (382 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 458.2
- Calories from Fat 183
- Total Fat 20.3 g
- Saturated Fat 9.4 g
- Cholesterol 194.7 mg
- Sodium 547.9 mg
- Total Carbohydrate 56.3 g
- Dietary Fiber 9.1 g
- Sugars 8.2 g
- Protein 15.1 g
The following items or measurements are not included: