Vegetarian Moussaka

Name: Vegetarian Moussaka
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Mediterranean, European, Greek
Ingredients: 10 servings black pepper to taste; 2 Tbsps butter; 411 grams whole peeled tomatoes, chopped; 1 egg, beaten; 1 eggplant, thinly sliced; 237 milliliters crumbled feta cheese; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 1 clove garlic, chopped; 1 pinch ground nutmeg; 15 1/2 lentils, drained, juice reserved; 296 milliliters milk; 1 Tbsp olive oil; 1 onion, sliced; 1 teaspoon dried oregano; 59 milliliters grated parmesan cheese; 2 potatoes, thinly sliced; 10 servings salt and pepper to taste; 1 Tbsp white vinegar; 1 large zucchini, thinly sliced

Vegetarian Moussakan is a Mediterranean recipe that serves 10. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 9g of fat, and a total of 172 calories. If you have milk, 1/2 (14.5 ounce) can lentils, feta cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours. If you like this recipe, you might also like recipes such as Vegetarian Moussaka, Vegetarian Moussaka, and Vegetarian Moussaka.

Instructions

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Ingredients you will need

Eggplant

Salt

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet

Ingredients you will need

Eggplant

Zucchini

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

Frying Pan

Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes.

Ingredients you will need

Garlic

Onion

Cooking Oil

Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

Ingredients you will need

Tomato

Lentils

Oregano

Parsley

Vinegar

Juice

Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish.

Ingredients you will need

Eggplant

Potato

Zucchini

Onion

Feta Cheese

Equipment you will use

Baking Pan

Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Ingredients you will need

Vegetable

Eggplant

Zucchini

Tomato

Cover and bake in preheated oven for 25 minutes.

Equipment you will use

Oven

Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir.

Ingredients you will need

Butter