Vegetarian Moussaka
Submitted by elsigee
Layered vegetarian moussaka with sauteed eggplant, rich mushroom-tomato sauce with red wine, and creamy ricotta bechamel baked until golden. Greek comfort food, no lamb needed.
YIELD
12 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsThis is moussaka the way a Greek grandmother would make it if she decided the lamb could sit this one out.
Thin slices of eggplant get salted, dredged in flour, and pan-fried in olive oil until they’re tender and golden at the edges.
Between those layers sits a thick tomato sauce loaded with mushrooms, red wine, cinnamon, and oregano that simmers down into something deeply savory and almost meaty.
On top, a luscious bechamel enriched with ricotta cheese and eggs bakes into a golden crust that shatters when you dig your spoon through it.
Let it rest after baking so the layers fuse together. That patience pays off in clean, gorgeous slices.
Pro Tips
- Salt the eggplant slices and let them sit for 30 minutes to draw out bitter moisture before frying.
- Simmer the tomato sauce until it’s very thick. Watery sauce makes soggy moussaka.
- Let the assembled moussaka rest for at least 20 minutes after baking so the layers set and hold their shape when sliced.
- Use kefalotyri cheese for the most authentic Greek flavor, or substitute Parmesan.
Ingredients
Directions
First make the tomato sauce: peel and mince onions. Sauté onions in about 2 tablespoon oil and about 2 tablespoon butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and sauté. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
Reduce heat to low and simmer uncovered, for 30 to 45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely.
Start seasoning the eggplants: peel eggplants and slice vertically, about ⅛ to ¼ inch thick. Sprinkle lightly with salt and let sit for 30 minutes.
Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside.
Melt one cube butter in a 3-quart saucepan over very low heat until foamy being careful not to brown. Slowly add the 6 tablespoon flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly.
Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1½ cups flour and sauté in olive oil.
Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16×10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last.
Pour the Bechamel-ricotta sauce over the top and bake at 300℉ (150℃). for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20 to 30 minutes; the delay allows the layers to fuse.
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