Vegetarian Moussaka

Name: Vegetarian Moussaka
Prep time: 75 min
Cook time: 45 min
Total time: 120 min
Yield: 6 servings
Cuisine: Greek,Middle Eastern,Eastern European
Ingredients: 1 1/2 pounds eggplant, 2 to 3 eggplants, cut lengthwise into 1/4-inch slices; 1 1/2 pounds zucchini, cut lengthwise into 1/4-inch slices; Kosher salt, to taste; 1 1/4 pounds potatoes; 4 egg whites, reserving the yolks for béchamel; 2 cups breadcrumbs; 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1 (15-ounce) can chickpeas, drained, rinsed, and mashed; 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, to taste; Freshly ground black pepper, to taste; 1/2 cup (4 ounces) unsalted butter; 1/2 cup all-purpose flour; 3 cups milk, warmed; 4 large egg yolks, beaten; 1 pinch ground nutmeg; 3 tablespoons breadcrumbs; 3/4 cup grated Kefalotyri, or Parmesan cheese

A vegetarian moussaka offers a lighter approach to classic Greek cuisine while retaining traditional flavors.

⭐ 4.2 (54 reviews) Prep: 75 minCook: 45 minTotal: 120 minYields: 6 servings

Category Tags:

Entree Dinner Lunch Side Dish

Cuisine Tags:

Greek Middle Eastern Eastern European

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Ingredients

For the Vegetables:

1 1/2 pounds eggplant, 2 to 3 eggplants, cut lengthwise into 1/4-inch slices
1 1/2 pounds zucchini, cut lengthwise into 1/4-inch slices
Kosher salt, to taste
1 1/4 pounds potatoes
4 egg whites, reserving the yolks for béchamel
2 cups breadcrumbs

For the Tomato Sauce:

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can chickpeas, drained, rinsed, and mashed
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, to taste
Freshly ground black pepper, to taste

For the Béchamel Sauce:

1/2 cup (4 ounces) unsalted butter
1/2 cup all-purpose flour
3 cups milk, warmed
4 large egg yolks, beaten
1 pinch ground nutmeg

For Assembly:

3 tablespoons breadcrumbs
3/4 cup grated Kefalotyri, or Parmesan cheese

Instructions

Preheat the oven to 400 F; line a baking sheet with foil and lightly grease it.
Liberally salt eggplant and zucchini slices in a colander, weigh them down, and let sit for 15-20 minutes to draw out moisture.
Peel and boil whole potatoes for 10 minutes until tender; drain, cool, and slice them 1/4-inch thick. Set aside.
Separate 4 egg yolks for the béchamel; beat the egg whites with a splash of water, and spread breadcrumbs on a flat plate.
Rinse the eggplant and zucchini slices and pat dry; set the zucchini aside with the potatoes.
Dip eggplant slices in beaten egg whites, then dredge them in breadcrumbs, coating both sides. Place on the baking sheet and bake for 30 minutes, turning once.
Reduce the oven temperature to 350 F once the eggplant is done baking.
Heat olive oil in a large sauté pan; sauté onion until translucent, then add garlic and cook for 1 minute.
Stir in mashed chickpeas, tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Simmer uncovered until excess liquid cooks out.
In a medium saucepan, melt butter over low heat. Whisk in flour for 1 minute to create a smooth paste.
Gradually whisk warmed milk into the flour mixture; simmer over low heat until thickened, but do not boil.
Remove from heat, stir in egg yolks and a pinch of nutmeg. Return to heat and stir until the sauce thickens, taking care not to scorch it.
Lightly grease a 9x13x3-inch baking pan and sprinkle breadcrumbs on the bottom.
Layer the pan with potatoes (leaving a small edge), then eggplant, then the tomato sauce, and sprinkle with grated cheese.
Add a layer of zucchini, then another layer of eggplant, and sprinkle again with grated cheese.
Pour the béchamel sauce over the top, smoothing it to fill all edges and corners. Sprinkle with the remaining grated cheese.
Bake for 45 minutes until the béchamel is golden brown. Let cool for 15-20 minutes before slicing and serving.

Nutritional Info (per serving)

Calories: 823 kcal

Carbohydrate: 100 g

Cholesterol: 216 mg

Fiber: 15 g

Protein: 32 g

Saturated Fat: 16 g

Sodium: 1034 mg

Sugar: 22 g

Fat: 35 g

Unsaturated Fat: 0 g