Veggie Moussaka
Traditionally, the moussaka has minced meat. But, hey! If you are a vegetarian, you don’t have to refuse yourself this Oriental dish! The layers of veggies are accomplished with béchamel sauce and parmesan.
Ingredients Needed for Veggie Moussaka
- 1 eggplant 3 tablespoons of vegetable oil salt 2 carrots 1 zucchini 3.5 ounces of butter ¼ cup flour ½ cup milk ⅓ cup parmesan, grated 3 tablespoons of vegetable oil
How to Make Veggie Moussaka
- Slice the eggplant and the potato.
- Put a parchment paper sheet on a baking tray.
- Place on it the eggplant and potato slices and pour on them 2 tablespoons of vegetable oil.
- Sprinkle some salt and bake them for 10 minutes to 350 degrees F/175 degrees C.
- Shred the carrot. Shred the zucchini and squeeze out the excess water.
- Heat 1 tablespoon of vegetable oil in a skillet.
- Put the carrot and the zucchini in the skillet. Season with salt and cook the vegetables.
- Make the béchamel sauce: In a saucepan, melt the butter on low heat. Add the flour and mix it with the melted butter until thick. Add the milk and whisk until you make a white sauce. Season it with salt.
- Divide in two equal parts the carrot and zucchini mixture.
- In a ceramic baking dish, put a layer of eggplant slices, then a layer of carrot and zucchini mixture, a layer of béchamel sauce, a layer of potato slices, another layer of vegetable mixture, and again a layer of béchamel sauce.
- On top, sprinkle the grated parmesan.
- Bake the moussaka for 25 minutes at 345 degrees F/170 degrees C.
- Serve warm!