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 10x14 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 and 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 All Good 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. *See Glossary of Ingredients page 166.

MEATLESS MOUSSAKA (Greek Eggplant Casserole)

Average rating 0 / 5. 0

Category

All Good Spice

GREEK SALAD DRESSING BLEND

KIBBIE SPICE

Servings

Makes 8 to 10 servings

Author

MEATLESS MOUSSAKA (Greek Eggplant Casserole) Greek Spices- greek seasoning
Makes 8 to 10 servings Meatless Tomato Sauce:
  • 2 Tbsp olive oil
  • 1 cup diced onion
  • 2 cloves garlic, crushed
  • 1 15 oz can crushed tomatoes
  • 1 cup water
  • 1/4 cup red wine
  • 1 cup plain bread crumbs
  • 1/2 cup chopped parsley
  • 1 1/2 Tbsp SPICE BAZAAR GREEK SALAD DRESSING BLEND
  • 1 Tbsp SPICE BAZAAR ATHENIAN GARDEN SPICE
  • 3 medium zucchini, diced
Potatoes and Eggplant:
  • 4 medium potatoes, peeled and cut into
  • 1/4 inch slices
  • 2 medium eggplants, cut into 1/2 inch round slices
  • 1/4 cup olive oil
SPICE BAZAAR GREEK SALAD DRESSING BLEND Cheese Sauce:
  • 1/3 cup butter
  • 1/3 cup flour
  • 1 tsp SPICE BAZAAR All Good SPICE
  • 3 cups milk
  • 2 eggs
  • 1 cup grated mizethra* or Parmesan cheese, divided
Additional Ingredients for Assembly:
  • 2 Tbsp butter, melted
  • 1/2 cup plain bread crumbs
SPICE BAZAAR GREEK SALAD DRESSING BLEND ground nutmeg 60