Best Vegetable Moussaka Recipes

VEGETABLE MOUSSAKA

Steps:

• Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
• Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
• Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
• Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
• Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
• Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

SB VEGETABLE MOUSSAKA

Steps:

• Heat the oven to 425 degrees F. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350 degrees F. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tblsp of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tblsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.

VEGETABLE MOUSSAKA

Steps:

• Preheat oven to 350°F 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).
• (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.
• 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.
• 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.
• 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.
• Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
• Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
• Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.