Recipe

Vegetarian Moussaka Recipe


Vegetarian Moussaka Recipe Chefmeow / All my dishes
1 year, 5 months ago
Yumola, yumola.
Prep:10m Cook:60m Servings:12

Chefmeow

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Ingredients
  • 2 large onions
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cups mushrooms minced
  • 3 tablespoons tomato paste
  • 3 tomatoes peeled and pureed
  • 3/4 cup dry red wine
  • 1/2 cup parsley chopped
  • 1 teaspoon cinnamon
  • 1 tablespoon garlic finely chopped
  • 1 tablespoon oregano
  • 1 teaspoon granulated sugar
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons flour
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • Olive oil
  • 3 pounds eggplant
  • 4 eggs beaten
  • 2 cups ricotta cheese
  • 1 cup dry bread crumbs
  • 2 cups grated parmesan cheese

Directions
  1. Sauté onions in 2 tablespoons oil and 2 tablespoons butter over moderate heat for 8 minutes.
  2. Add mushrooms and sauté then stir in tomatoes, paste, wine, parsley, seasonings and sugar.
  3. Reduce heat to low and simmer uncovered for 45 minutes stirring occasionally.
  4. Most of the liquid should be evaporated, and the mixture quite thick.
  5. Remove skillet from heat and let it cool completely.
  6. Peel eggplants and slice vertically 1/4" then sprinkle lightly with salt and let sit 30 minutes.
  7. Place milk in a saucepan and heat just until tiny bubbles appear along edges.
  8. Remove and set aside.
  9. Melt one cube butter in saucepan over very low heat until foamy being careful not to brown.
  10. Slowly add flour stirring constantly until smooth about 4 minutes.
  11. Add milk slowly whipping with a wire whisk.
  12. When mixture is thick and smooth remove from heat and stir in seasonings then cool slightly.
  13. Stir ricotta cheese until it is smooth and creamy then gently fold into sauce.
  14. Stir in beaten eggs until thoroughly incorporated.
  15. Remove and discard any excess oil that has risen to the top of the tomato mixture.
  16. Rinse eggplant well with cold water then squeeze gently and pat dry.
  17. Dredge in 1-1/2 cups flour and sauté in olive oil.
  18. Lightly grease a jelly roll pan and sprinkle bottom with a few breadcrumbs.
  19. Place a layer of eggplant in the pan following with a layer of tomato mixture.
  20. Sprinkle with bread crumbs and grated cheese then repeat as many times as necessary.
  21. Pour sauce over top and bake at 300 for one hour.
  22. Remove from oven and allow to stand 30 minutes.

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