Meatless Moussaka Recipes

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Steps:

• Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
• Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
• Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
• Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
• Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
• Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
• In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
• Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
• Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

Steps:

• Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
• Cut stems from eggplants and quarter each lengthwise.
• With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
• Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
• Fill a Dutch oven about half full of water and heat to boiling.
• Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
• When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
• In a large skillet heat oil.
• Add mushrooms and onions; saute 5 minutes.
• Stir in tomatoes and cinnamon; reduce heat to low.
• Squeeze eggplant pulp to remove moisture and add to skillet.
• Cook, stirring occasionally, for 10 minutes.
• In a small saucepan over medium heat, melt butter.
• Stir in flour and cook for 1 minute.
• Pour in milk and stir constantly until mixture thickens; add nutmeg.
• Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
• Remove from heat; set aside.
• Preheat oven to 350 degrees.
• Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
• Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
• Put casserole in baking pan on oven rack. Fill baking pan with hot water.
• Bake 1 1/2 hours.
• Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
• *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
• Invert onto serving dish; cut into wedges to serve.

Steps:

• Place eggplant slices on baking sheets coated with cooking spray and sprinkle with salt. Bake at 450 until tender and somewhat brown (about 7 minutes, flipping them halfway).
• Meanwhile heat olive oil, onions and garlic in a skillet on medium heat. After 5 minutes, add mushrooms, tomatoes, chickpeas, cinnamon, all spice and red wine. Put the lid on and let simmer for 10 minutes.
• In a 13x9 dish, place on layer of eggplant on the bottom, then spoon half the tomato mixture on top. Repeat layers. There will probably be liquid left in the pan, but that's okay. Just discard it because the flavors are distributed in the veg mixture. However, you may want to reduce the liquid and pour if over the dish. It will just take more time.
• Mix together the yogurt, egg, egg whites, nutmeg and cheese. It won't be completely smooth. Season with salt and pepper to your liking and pour over the tomato mixture.
• Bake at 350 for about 40 minutes, or until the top looks set.

Steps:

• Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
• Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
• Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
• Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
• Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
• Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

Steps:

• Preheat oven to 375. Place eggplant on a baking sheet and brush lightly with olive oil. Sprinkle with salt and pepper. Bake until soft and golden, about 30 minutes, turning once.
• Boil potatoes 5 minutes until crisp tender.
• Combine Alfredo sauce, ricotta, eggs, and nutmeg in a medium bowl and set aside.
• In a small bowl, combine bread crumbs and Parmesan cheese; set aside.
• Heat 2-3 T. olive oil in a large, nonstick skillet over medium-high heat. Saute onion until it begins to soften (about 3 minutes). Add mushrooms and saute until soft (about 7 minutes). Add tomatoes, tomato paste, oregano, and cayenne pepper. Simmer until thickened, about 15 minutes.
• Lightly butter a 13x9 baking dish. Sprinkle 1/3 of the bread crumb mixture on bottom; add the potatoes as the next layer. Cover with half the eggpalnt and half the mushroom/onion mixture. Repeat layers with 1/3 of the bread crumbs, remaining eggplant, and remaining mushroom mixture.
• Pour egg mixture over all and top with the remaining bread crumb mixture. Bake for 45 minutes (1 hour if made ahead) or until top is golden. Let stand for 10-15 minutes before serving.