Vegetable Moussaka Recipe

Name: Vegetable Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggplants, sliced thin lengthwise; salt and black pepper, to taste; flour, for dusting; 4 zucchini, sliced thin lengthwise; 2 yellow squash, sliced thin lengthwise; 4 idaho potatoes, peeled and sliced thin lengthwise; 2 tablespoons seasoned breadcrumbs; 1/2 cup feta cheese, grated; 1/2 cup parmesan cheese, grated; 1 (16 ounce) jar sliced roasted red peppers; italian seasoning, to taste; Bechamel; 6 tablespoons butter; 1 teaspoon salt; 1 teaspoon black pepper; 4 tablespoons flour; 2 cups half-and-half cream; 2 eggs; 1 cup grated parmesan cheese

Servings: persons

2 large eggplants, sliced thin lengthwise
salt and black pepper, to taste
flour, for dusting
4 zucchini, sliced thin lengthwise
2 yellow squash, sliced thin lengthwise
4 idaho potatoes, peeled and sliced thin lengthwise
2 tablespoons seasoned breadcrumbs
1/2 cup feta cheese, grated
1/2 cup parmesan cheese, grated
1 (16 ounce) jar sliced roasted red peppers
italian seasoning, to taste
Bechamel
6 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons flour
2 cups half-and-half cream
2 eggs
1 cup grated parmesan cheese

1
Preheat oven to 350u00b0F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
2
(Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
3
ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
4
Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
5
BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
6
Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
7
Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
8
Spread the bechamel over the top of the vegetables. Bake for 40-45 minutes, until bechamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.

1050

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 large eggplants, sliced thin lengthwise, salt and black pepper, to taste, flour, for dusting, 4 zucchini, sliced thin lengthwise, and more.

Yes, Vegetable Moussaka falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Moussaka

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