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Recipe for Vegetable Moussaka

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greek moussaka with aubergine,meat and cheeseVegetarian Greek Style Baked Eggplant Ingredients:

  • 2 medium eggplants
  • 1/4 cup olive oil
  • 2 pounds white potatoes, peeled and sliced 1/8 inch thick
  • 1/4 cup breadcrumbs
  • 2 large tomatoes, thinly sliced
  • 3 egg yolks, beaten
  • 4 cups Bechamel sauce
  • 1/2 cup grated kefalotiri cheese

Directions:

Trim the stems off the eggplants and slice them to about 1/4 inch thick.

Add olive oil to a skillet and place on a burner that has been set to medium. Saute the eggplant slices in a single layer, turning when the slices are cooked on one side. Add more olive oil as needed. You’ll need to cook the slices in several batches. Remove the cooked eggplant from the skillet and drain on paper towels. Repeat the above process with the potato slices.

Preheat the oven to 350 degrees Fahrenheit. Brush the bottom and sides of a 9 x 13 baking dish with olive oil. Sprinkle the bread crumbs into the bottom of the baking dish. Arrange half the potato slices over the breadcrumbs. Add some tomato slices to the top of the potatoes. Arrange half of the eggplant slices over the tomatoes. There will be a lot so the layers need to overlap. Repeat the above process for additional layers of potatoes, tomatoes, and eggplant.

Add the Bechamel sauce to a medium bowl and whisk in the egg yolks. Pour the sauce over the vegetables and sprinkle with the cheese. Set the baking dish in the center of the oven and bake until the top is golden brown. This should take about 55-60 minutes. Remove the baking dish from the oven and let the moussaka rest for 15 minutes before serving.

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This post was written by GreekBoston.com