Best 3 Vegetarian Moussaka Classic Greek Casserole Recipes

VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE

Steps:

• Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;
• Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;
• Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;
• To prepare your spinach/feta layer, start off by chopping some onions and garlic;
• In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent;
• Add garlic and cook for an additional minute;
• Add spinach and let it cook down until totally wilted;
• Then add fresh dill, salt, and pepper and set aside to cool off. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
• In a bowl beat 2 eggs, add feta, salt, and pepper;
• Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.
• To make a tomato sauce you'll start off the same way as above with spinach/feta layer:
• Heat up some olive oil, add onions and cook until translucent;
• Add garlic and cook for one more minute;
• Then add spices: cinnamon, nutmeg, & oregano;
• Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes;
• Adjust seasoning (salt and pepper) as needed.
• In a skillet, melt butter; then add flour and whisk vigorously;
• Gradually start adding milk and mixing it in, until the sauce is smooth;
• Season with salt, pepper, and nutmeg;
• Turn off the heat;
• Add Parmesan cheese and mix well;
• This would be the time to check for seasoning and adjust accordingly;
• Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.
• Preheat the oven to 350F;
• Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray;
• Add slices of eggplant and top them with slices of zucchinis;
• Then add tomato sauce;
• Add another layer of eggplant;
• Add a layer of spinach/feta mix;
• Add sliced potatoes;
• Top it all of with your béchamel sauce;
• Sprinkle it with some more Parmesan Cheese;
• Bake it in the oven for 50-55, minutes until golden brown and bubbly;
• Let it cool off for about 20 minutes before serving. Enjoy!

VEGETARIAN MOUSSAKA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease.
• Place the eggplant and zucchini slices in a colander and salt them liberally. Cover with an inverted plate weighted down by a heavy can or jar. Place the colander in the sink and let sit for at least 15 to 20 minutes.
• Peel the potatoes and boil them whole for about 10 minutes. They should not get too soft, just enough to be tender. Drain, cool, and cut them into 1/4-inch slices. Set aside.
• Crack 4 eggs and separate the yolk, retaining them for the béchamel. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Spread the breadcrumbs on a flat plate.
• Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Set the zucchini aside with the potatoes.
• Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking.
• When eggplant is finished cooking, lower the oven temperature to 350 F.
• Gather the ingredients.
• Heat olive oil in a large sauté pan. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Allow the sauce to simmer uncovered so that excess liquid can be cooked out.
• Gather the ingredients.
• In a medium saucepan, melt butter over low heat. Add flour to the melted butter, whisking continuously to make a smooth paste. Let the flour cook for 1 minute but do not allow it to brown.
• Add warmed milk to the mixture in a steady stream, whisking continuously.
• Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Return to heat and stir until sauce thickens, being careful not to let it scorch.
• Gather the ingredients.
• Lightly grease a 9x 13 x 3-inch baking pan. Sprinkle the bottom of the pan with breadcrumbs.
• Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Top with a layer of eggplant slices. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese.
• Add zucchini slices next. Top with another layer of eggplant slices and sprinkle once again with grated cheese.
• Pour the béchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a knife and sprinkle the remaining grated cheese.
• Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 to 20 minutes before slicing and serving.

VEGETARIAN GREEK EGGPLANT MOUSSAKA

Steps:

• Filling: Preheat oven to 350. In lg. non stick skillet, saute onion, beef/soy meat & garlic. When meat is done, drain excess fat. Add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. Bring to a boil then reduce heat & simmer uncovered 20 minutes. Meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. Sauce: In medium saucepan, melt butter. Stir in flour& salt. Add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. In small bowl whisk eggs. Pour egg mixture into saucepan & whisk to blend well. Set aside. In 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 Tbs. each Parmesan & cheddar, then spoon meat filling evenly over top. Sprinkle with another 2 Tbs. of each cheese. layer remaining eggplant over top. Pour sauce over all. Sprinkle with remaining cheese. Bake 40 minutes or until Golden brown & sauce is set. Let stand about 10 minutes before cutting and serving.