Wednesday, July 27, 2011

Vegetarian Moussaka

I have been drooling over the idea of making a moussaka for the past few weeks. I have been making all kinds of things with eggplants lately and figured this would be a fun new twist. I found a recipe and modified it for my purposes. It was amaaazing. We can't wait to have leftovers for lunch tomorrow. This makes enough for a full tray.


  • 2 eggplants, peeled, sliced in 1/2 inch slices
  • 2 baking potatoes, cooked, peeled, sliced in 1/2 inch slices
  • boca crumbles
  • 1 onion
  • 4 garlic cloves
  • veggie broth
  • parsley
  • cinnamon
  • cajun spice
  • salt
  • pepper
  • evoo
  • splenda
  • tomato puree
  • tomato paste
  • breadcrumbs
  • egg whites
  • parmesan cheese
  • 1 stick of butter
  • 1/2 C flour
  • 2 cups milk
  • pinch of nutmeg

  1. Dip eggplant slices in egg, coat in breadcrumbs, and place on baking pan
  2. Bake slices at 400 for 20-30mins
  3. Lower the oven to 350
  4. Saute crumbles, onions, garlic in evoo in pan
  5. After cooking properly, add tomato paste, puree, broth, spices, sugar
  6. Melt butter over stove, slowly wisk flour in, add milk slowly
  7. Simmer and stir until it thickens
  8. Stir in 4 eggwhites and a pinch of nutmeg
  9. Return to heat and stir until it thickens
  10. Lightly grease the baking pan
  11. Sprinkle the pan with breadcrumbs
  12. Coat first layer with potatoes
  13. Layer eggplant over the potato layer
  14. Add meat sauce over the eggplant layer & Sprinkle with 1/3 of the cheese
  15. Layer another eggplant coat & Sprinkle with 1/3 of the cheese 
  16. Pour the thickened b├ęchamel sauce over the top layer, allowing it to drip down the edges, smooth it out
  17. Cover with the rest of the parmesan
  18. Bake at 350 for 35-45 minutes or until the sauce is browned on top
  19. Let it sit and cool for 10-15 minutes
  20. Enjoy!

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