Vegetarian moussaka has layers of eggplant, zucchini and lentils floating in a flavorful tomato sauce, topped with a gorgeous cheese sauce. What a lovely combination!
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So, let’s see the magical ingredients:
Ingredients
- Olive oil for baking dishes
For the vegetables
- 3 large eggplants (about 4 pounds)
- 6 medium zucchinis (about 3 1/2 pounds)
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
For the tomato sauce3
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 1/2 teaspoon kosher salt
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 cup white wine
- 1 (28- ounce) can crushed tomatoes
- 1/2 cup dried red lentils
For the béchamel
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese
To assemble the Moussaka
- 6 tablespoons fine, dry breadcrumbs
- 1 tablespoon chopped fresh oregano leaves
- 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese
- 2 tablespoons chopped parsley, for garnish
Method
- Preheat the oven. Preheat the oven to 425ºF. Place the two baking trays side by side with baking paper. Apply olive oil to the bottom and sides of the 9×13 inch baking dish.
- Prepare eggplant and zucchini. Place the eggplant on the cutting board. Cut the stem with a sharp chef’s knife. Move one eggplant at a time and cut off one side to make a flat surface. Turn the eggplant on the cutting board so that the cut surface is on the bottom. It prevents the eggplant from rolling when you slice it. Cut the eggplant vertically into 1/2-inch slices. Place the slices on the prepared top plate without stacking. Repeat with the remaining eggplants. Place the zucchini on the cutting board. Cut off the stem and both ends. If they are longer than 8 inches, cut them in half lengthwise. Cut them vertically into 1/2-inch slices. Place them on the second top plate so that they do not overlap. You may need a third top plate.
- Fry the vegetables: Using a pastry brush, apply 1/4 cup of olive oil to both sides of the eggplant and zucchini. Sprinkle 1/2 teaspoon of salt evenly on the vegetables. Bake for 20-25 minutes or until tender. They can turn brown, they shouldn’t. Remove from the oven and cool in a baking sheet to prepare the sauce. Reduce the oven temperature to 375 ° F.
- Prepare the tomato sauce. Heat the oil in a large saucepan over medium to high heat. When the oil begins to sparkle, add the onions and salt and simmer for 5 minutes with occasional stirring until tender. Add garlic, ground cinnamon and oregano and simmer for 2 minutes with occasional stirring. Stir the wine and simmer for 3 minutes until halved. Add crushed tomatoes and lentils and stir. Boil for 20-25 minutes without the lid, or until the lentils are soft and the sauce is thick. If the tomato sauce looks too dry, you may need to add a tablespoon of water at a time while cooking the lentils. It needs to be thick, but it’s still a bit spicy and not as thick as a lentil stew. Prepare the bechamel while the tomato sauce is boiling. When the sauce is ready, add salt as needed to taste.
- Make the béchamel: In a medium saucepan over medium heat, soften the butter. Add the flour and cook, whisking constantly, for 1 to two mins. The aggregate ought to bubble however now no longer brown. Whisking constantly, slowly upload half cup of milk. When it’s far completely incorporated, whisk withinside the closing 1 half cups milk approximately 1/four cup at a time. Whisk after every addition till smooth. Reduce the warmth if it begins offevolved to thicken too fast or burn. Bring the béchamel to a boil for two mins at the same time as whisking constantly. It ought to be the consistency of thick cream. Remove the saucepan from the warmth. Stir in 1/four teaspoon salt or to taste.
- Temper the eggs and add the cheese. In a large bowl, beat the eggs until they are fluffy. Place the bowl on a damp paper towel or towel and add 1/2 cup of hot bechamel sauce (1 tablespoon at a time) and stir while keeping the bowl stationary. Eggs are warm to the touch. Gently stir the remaining bechamel. Add 1/2 cup of cheese and stir. Taste, add salt and taste.
- Assemble the moussaka: Sprinkle 3 tablespoons of bread crumbs on the bottom of the prepared casserole dish. Tilt the bowl to evenly distribute the bread crumbs. Spread half of the eggplant slices and then half of the zucchini slices evenly over the bread crumbs. Spread half of the tomato sauce up. Repeat with the remaining layers of zucchini and eggplant slices. Sprinkle fresh oregano on top and distribute the rest of the tomato sauce. Sprinkle the cheesy bechamel on top and sprinkle with the remaining 3 tablespoons of bread crumbs and 1/2 cup of cheese.
- Bake moussaka: Place the parchment paper on the baking sheet and place the casserole dish on it. Bake for 45-50 minutes until the top is golden and the edges are frothy. Check after 40 minutes, and if the top turns brown before the moussaka gets quite hot, cover it loosely with foil.
- Serve: Remove the moussaka from the oven and sprinkle with parsley. Place in a casserole dish for 10-15 minutes. It is cut into squares and provided.
Conclusion
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