Meatless Moussaka

Moussaka is a Greek dish that is typically layered with potato, spiced meat (beef or lamb), eggplant and béchamel sauce. This is my take on it, making it vegetarian. I must admit that I wasn’t too sure how it was going to taste, but it ended up being the best Moussaka I’ve ever had.

I didn’t have any fresh spinach on hand, so I used frozen and it was perfect. If you’re going to use fresh, be sure that you end up with enough cooked spinach. You’ll need about 2 cups.

It’s best to make all of the layers and set them aside. Then assemble everything all at once. It may seem like it will take a long time to get it all done, but it’s really pretty simple, after all.

Even though the potatoes are the first layer, you want to prep them last, so they don’t turn brown!  (Just follow my recipe instructions).

I sure hope you give this recipe a try. You won’t be disappointed!

This recipes serves 6 to 8 people.

INGREDIENTS
For Eggplant Layer:
1 Eggplant
a little Salt & Pepper

For Mushroom Layer:
2 Tbsp Butter
2 Tbsp Olive Oil
White Onion, diced
4 to 5 Cloves of Garlic, diced fine
1 lb. White Mushrooms, diced fine
1 – 8 oz. can of diced Tomatoes, drained
cup White Wine
1 Tbsp Worcestershire Sauce
1 tsp Oregano, dry
1 tsp Cinnamon
1 tsp Nutmeg

For Spinach Layer:
2 cups cooked Spinach (I used 1 lb. of frozen, chopped spinach)
Salt and Pepper, to taste

For Bechamel Topping:
6 Tbsp of Butter
3 to 4 Tbsp Flour
Milk of choice, approximately ¾ cup or more (enough to thin to desired consistency)
Salt, to taste

For Potato Layer:
2 Potatoes, peeled and sliced very thin (I used the mandolin)
cup Bread Crumbs
Olive Oil

METHOD
For Eggplant Layer:
Roast the eggplant on the grill or gas stovetop, until the skin is blackened.
Put eggplant on a baking dish and continue to bake in the oven until eggplant is soft, but still whole.
Peel skin and slice eggplant into thin slices.
Set aside.

For Mushroom Layer:
In a large frying pan on medium heat, add the butter and olive oil.
Add the onion and garlic and sauté for a moment to get the flavors into the oil.
Add the mushrooms and cook until tender (about 10 minutes).
Add the tomatoes, white wine, Worcestershire Sauce, Oregano, Cinnamon and Nutmeg.
Continue to cook over medium low heat until some of the wine has cooked down.
Taste and season with salt and pepper, if desired.
Set aside.

For Spinach Layer:
If you’re using fresh spinach, just cook it down and season it with a little salt and pepper.
Be sure to remove all excess water from the spinach before layering it into the Moussaka.
Bechamel Sauce:
Melt butter in a small saucepan on low heat.
Whisk in the flour.
Remove from heat and slowly whisk in the milk, getting rid of any lumps.
Return to heat and continue to whisk until sauce bubbles.
Taste and season with salt, if desired.
Thin with more milk, if needed.
You want to end up with the consistency of gravy.
Set aside.

Assembly:
Preheat oven to 350 degrees.
Spray/rub a little olive oil onto the bottom of a 9” x 11” casserole pan.
Sprinkle the bread crumbs over the bottom of the pan.
Place an overlapping layer of sliced potatoes, using them all.
Pour the mushroom mixture over the potato layer.
Place the sliced eggplant pieces evenly over the mushroom mixture.
Cover the eggplant layer with the spinach (don’t forget to squeeze out any excess liquid).
Pour the Bechamel Sauce over the spinach, covering the entire casserole.
Cover with foil and bake for 30 minutes.
Remove foil and continue to bake for another 20 minutes, until Bechamel sauce is lightly browned.
Let the Moussaka rest for about 15 minutes before serving.
Enjoy!