Meatless Moussaka

Total Time: 2 hrs Preparation Time: 1 hr 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 2 -3 eggplants, sliced lengthwise in 1/4 inch slices (about 1 1/2 pounds)
• 1 1/2 lbs zucchini, sliced lengthwise in 1/4 inch slices
• 1 1/4 lbs potatoes
• 2 cups breadcrumbs
• 4 eggs, separated (reserve yolks for bechamel)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (15 ounce) can chickpeas (garbanzo)
• 1 (15 ounce) can diced tomatoes, with liquid
• 2 tablespoons tomato paste
• 1/4 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1 teaspoon sugar
• salt and pepper
• 3/4 cup grated kefalotyri or 3/4 cup parmesan cheese
• 1/2 cup butter (1 stick)
• 1/2 cup flour
• 3 cups milk, warmed
• 4 egg yolks (reserved from above)
• 1 pinch ground nutmeg

Recipe

• 1 preheat the oven to 400°f.
• 2 place the eggplant and zucchini slices in a colander and sprinkle liberally with salt. place the colander in the sink and cover with an inverted plate and top with a heavy can or jar to squeeze out moisture. allow to sit at least 15-20 minutes.
• 3 peel the potatoes and parboil in a saucepan for about 10 minutes. they shouldn't be soft, just tender. drain, cool, and slice into 1/4" slices. set aside.
• 4 line a baking sheet with aluminum foil and lightly grease.
• 5 in a small bowl, add a splash of water to the egg whites and beat lightly with a fork or whisk. spread breadcrumbs on a flat plate.
• 6 rinse the zucchini and eggplant slices and blot with paper towels. set aside the zucchini with the potatoes.
• 7 dip the eggplant in the eggs, then dredge in the breadcrumbs, coating both sides. place the eggplant on the baking sheet and bake 1/2 hour, turning once during cooking.
• 8 start the tomato sauce by heating the olive oil in the large sauté pan. add the onion and sauté until translucent, about 5 minutes.
• 9 add the garlic and cook until fragrant, about 1 minute.
• 10 add the mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper.
• 11 allow the sauce to simmer uncovered so excess liquid can evaporatet.
• 12 lightly grease the 9"x13" baking pan and start assembling the moussaka.
• 13 sprinkle the bottom of the pan with breadcrumbs, leaving a small space around the edge of the pan. cover with a layer of potatoes and top with a layer of eggplant slices.
• 14 add the tomato sauce on top of the eggplant and sprinkle with the grated cheese. next, add the zucchini slices.
• 15 top with another layer of eggplant slices and sprinkle the top with the remaining cheese.
• 16 to make the bechamel sauce, melt butter in a sauce pan over low heat. add the flour to the melted butter, whisking continuously to make a smooth paste. allow the flour to cook for a minute, but do not allow it to brown.
• 17 add warmed milk to the mixture in a steady stream, whisking continuously.
• 18 simmer over low heat until it thickens a bit, but does not boil.
• 19 remove from heat and stir in the beaten egg yolks and pinch of nutmeg.
• 20 return to heat and stir until sauce thickens, taking care not to scorch it.
• 21 pour the béchamel sauce over the eggplant and allow the sauce to fill the edges of the pan.
• 22 bake for 45 minutes or until béchamel sauce is golden brown.
• 23 allow to cool 15-20 minutes before serving.