Spice Bazaar

Satisfaction Guaranteed

Meatless Moussaka (Greek Eggplant Casserole)

By
Added on
Vegetarian
Time
Prep 15 min.
Cooking 75 min.
Total 90 min.
Yield 8-10 Servings

This meatless version of the famous Moussaka is surprisingly satisfying. Follow the steps for preparation in the order given and it will go together smoothly and easily. As you complete each step of the preparation, take a minute to clean up the cooking utensils used and your final cleanup will be much easier.

Preheat oven to broil. Spray a 10×14 inch baking pan with non-stick spray.

Meatless Tomato Sauce: Heat oil in a large saucepan. Add onion and garlic and sauté until lightly browned. Add the remaining tomato sauce ingredients, except zucchini, and simmer 10 minutes. If sauce becomes too thick more water may be added. It should be like thick spaghetti sauce. While sauce is cooking, blanch zucchini until tender-crisp. Drain and set aside. Or microwave for 2 to 3 minutes until tender-crisp. Stir into the sauce.

Potatoes & Eggplant: Place sliced potatoes in boiling water to cover and simmer until done, but still firm, about 5 to 7 minutes. Drain and set aside. Line a shallow baking pan with foil. Drizzle with olive oil. Place eggplant slices on pan and turn to coat both sides with oil. Sprinkle with GREEK SALAD DRESSING BLEND. Place under broiler for 5 minutes on each side, until browned. Set aside. Immediately set oven temperature to 350 degrees.

Cheese Sauce: Melt butter in a medium saucepan over medium heat. Add flour and RANDA’S SPICE, whisking briskly until thick and bubbly. Remove from heat and gradually whisk in the milk. Return to medium heat and bring to a boil, stirring constantly. Simmer 1 to 2 minutes, until sauce thickens. Remove from heat again. Place eggs in a small bowl and beat thoroughly. Slowly pour 1 cup sauce into eggs, beating continuously. Then pour egg mixture into remaining sauce, whisking continuously. Return to heat and cook just until it comes to a boil. Stir in half of the cheese, reserving the rest for later.

Assembly: Drizzle baking pan with 2 Tbsp melted butter. Spread with 1/2 cup bread crumbs. Sprinkle crumbs with GREEK SALAD DRESSING BLEND. Lay potato slices on top of crumbs. Spread tomato sauce on top of potatoes. Place eggplant slices over the sauce. Then pour cheese sauce on top. Sprinkle with reserved grated cheese and a little nutmeg. Bake in a 350 degree oven for 40 to 50 minutes, until cheese sauce is browned. Allow the Moussaka to set for 10 to 15 minutes before cutting into squares and serving.

Moussaka can be prepared ahead and refrigerated or frozen unbaked. If frozen, allow an extra 45 minutes to bake.

Ingredients

  • 2 tbsp Olive Oil
  • 1 c Diced Onion
  • 2 Cloves Garlic, crushed
  • 15 oz Crushed Tomatoes
  • 1 c Water
  • 1/4 c Red Wine
  • 1 c Plain Bread Crumbs
  • 1/2 c Chopped Parsley
  • 1 1/2 tbsp Greek Salad Dressing Blend (Meatless Tomato Sauce)
  • 1 tbsp Athenian Garden Spice (Meatless Tomato Sauce)
  • 3 Medium Zucchini, diced
  • 4 Medium Potatoes, peeled and cut into 1/4 inch slices
  • 2 Medium Eggplants, cut into 1/2 inch round slices
  • 1/4 c Olive Oil (Potatoes and Eggplant)
  • Greek Salad Dressing Blend
  • 1/3 c Butter
  • 1/3 c Flour
  • 1 tsp Randa’s Spice (Cheese Sauce)
  • 3 c Milk
  • 2 Eggs 1 Cup Grated Mizethra* or Parmesan Cheese, divided 2 Tbsp Butter, melted (additional ingredients for assembly) 1/2 Cup Plain Bread Crumbs (additional ingredients for assembly) Greek Salad Dressing Blend (additional ingredients for assembly) Ground Nutmeg