Ingredients
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3-4 medium to large eggplants, partially peeled lengthwise, removing 1/2 inch strips, cut into 1/2 inch rounds
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3-4 large russet potatoes, peeled, thinly sliced
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2 large Vidalia onions, chopped
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2 packages Portabella mushrooms, chopped
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½ cup red wine
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2 tablespoons tomato paste
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½ cup vegetable broth or water
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½ teaspoon ground cinnamon (optional)
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2 cups breadcrumbs
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1 cup Kefalotyri or grated cheese such as Parmesan
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⅛ teaspoon ground nutmeg
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1 tablespoon olive oil, and some for brushing
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salt and pepper to taste
Summary
In keeping with the theme of Lent, we decided to take a traditional Greek dish, Moussaka, and make it vegetarian! We didn’t just omit the meat sauce and call it vegetarian, we made the red sauce with chopped Portobello mushrooms instead of ground beef or lamb. The result was… well… super delicious! This dish has multiple steps but it is so worth it. It yields a lot and can be enjoyed with just a salad as a complete meal in itself. Try it during this Lenten period and you will have a filling and healthy meal!
Steps
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1
Done
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Place eggplant in a colander over a bowl or in the sink and sprinkle with kosher salt. Top with a weighted plate. Let sit for about 30 minutes. This will draw out excess moisture and take away some of bitterness from the eggplant. |
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2
Done
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After about 30 minutes, brush excess salt from eggplant and pat dry. |
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3
Done
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Lightly brush potatoes and eggplant slices with a little olive oil. Season potatoes with salt and pepper and place both on a pan and broil until potatoes are golden brown and eggplant starts to soften and brown. (They may take different times). Set aside. |
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4
Done
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Preheat oven to 350°. |
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5
Done
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To make red sauce:Add olive oil to a large pan over medium heat until olive oil shimmers in appearance. |
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6
Done
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Add chopped onions and Portobello's and sauté until soft. |
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7
Done
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Add tomato paste and cook for another two minutes or so. |
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8
Done
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Add wine, broth or water, salt and pepper to taste, and cinnamon, if using. Simmer until liquid has been absorbed. |
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9
Done
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Remove from heat and add grated cheese and 1/2 cup of the breadcrumbs. Set aside. |
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10
Done
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To make the Béchamel Sauce:Melt the butter in a medium sauce pan over low heat. |
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11
Done
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Add flour and cook until golden in color. Slowly stir in hot milk. Simmer until mixture is hot and smooth. String occasionally as to not let it brown or burn. |
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12
Done
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Add nutmeg and salt and pepper to taste. |
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13
Done
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Meanwhile, lightly beat the egg yolks in a bowl. |
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14
Done
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Temper the eggs by gradually adding about a cup of the hot milk mixture to the egg yolks and continuously stirring, being mindful not to curdle the eggs. |
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15
Done
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Pour egg mixture into sauce pan and immediately remove from heat. Do not cook the eggs. |
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16
Done
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Lightly grease bottom and sides of large, deep baking pan. (we used a 9 x 13 - 3 Qt. Pyrex). |
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17
Done
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Sprinkle the bottom of pan with breadcrumbs. |
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18
Done
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Bake for 40 minutes or until bubbly and golden brown. |
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19
Done
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Let cool about 15 to 20 minutes before cutting. Serve warm. |
