Classic Greek moussaka is made with a ground meat sauce and sautéed eggplant, topped with thick béchamel sauce and grated cheese. Famous, delicious, and packed with calories. This alternative meatless moussaka is a great choice for vegetarians and those who want a classic Greek taste in a lighter dish.
Prep Time: 40 minutes
Cook Time: 1 hour, 20 minutes
Ingredients:
- 1 1/4 pounds of eggplants (long slender type), trimmed, cut in 1/8" slices
- 1 1/4 pounds of small zucchini, trimmed, cut in 1/8" slices
- 1 1/4 pounds of potatoes, peeled, cut in 1/8" slices
- 1/2 teaspoon of salt
- 2 cups of water
- 3 tablespoons of crushed toasted breadcrumbs
- 1 3/4 cups of finely grated gouda cheese
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- For the tomato sauce:
- 2 medium tomatoes, run through blender
- 1 medium onion, minced
- 1 large clove of garlic, minced
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 3/4 cup of olive oil
- 3/4 cup of water
Preparation:
Place sliced vegetables in a colander over a bowl, sprinkle and toss with 1/2 teaspoon of salt, and set aside while making the sauce.
Make the sauce: Combine all sauce ingredients in a saucepan and bring to a boil over high heat. When it reaches a full boil, reduce heat to medium and cook until excess liquid has cooked off and a chunky tomato sauce remains (about 1 3/4 cups).
Preheat oven to 480F (250C).
Make the moussaka: Sprinkle the bottom of a 12-inch diameter (or equivalent) roasting pan evenly with the breadcrumbs. Place a single layer of potato slices on the breadcrumbs, overlapping only slightly if needed to cover the bottom. Top with a layer of eggplant slices. Sprinkle with 1/3 cup of the grated cheese. Add a layer of zucchini slices, and a layer of the remaining eggplant and zucchini mixed. Top with a layer of potato slices. Spoon the tomato sauce evenly over the top. Add 2 cups of water (pour around the sides so as not to disturb the tomato sauce on top) and top with the remaining grated cheese.
Bake at 480F (250C) until the liquid in the pan comes to a full boil, about 20 minutes. Reduce heat to 390F (200C) and cook for one hour. Turn off heat and let the pan sit in the oven for 20 minutes before serving. Cover the pan loosely with foil when the cheese on top is nicely browned.
Yield: serves 4-5