Are you a vegetarian craving for something hearty and comforting? Look no further! This vegetarian moussaka recipe is a game-changer. Imagine layers of tender eggplant, a rich tomato sauce, and a creamy béchamel sauce, all baked to perfection. It’s a dish that will tantalize your taste buds and leave you craving for more.
Traditional moussaka is a Greek dish that typically contains ground meat, but this vegetarian version is just as satisfying, if not more. It’s a perfect example of how plant-based dishes can be incredibly flavorful and filling. Whether you’re a long-time vegetarian or simply looking to incorporate more meatless meals into your routine, this recipe is a must-try.
Ingredients:
- 2 large eggplants, sliced into 1/2-inch rounds
- 1/4 cup olive oil, plus more for brushing
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the prepared baking sheet in a single layer. Brush both sides of the eggplant slices with olive oil and season with salt and pepper. Bake for 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned.
3. While the eggplant is baking, prepare the tomato sauce. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes, oregano, cinnamon, and season with salt and pepper to taste. Simmer the sauce for 10-15 minutes, allowing the flavors to meld together.
5. To make the béchamel sauce, warm the milk in a small saucepan over medium heat. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly, to create a roux.
6. Gradually pour in the warm milk, whisking constantly to prevent lumps from forming. Cook the béchamel sauce for 5-7 minutes, or until it thickens to a desired consistency. Season with salt and pepper to taste.
7. To assemble the moussaka, begin by spreading a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Layer half of the eggplant slices over the sauce, overlapping them slightly. Top with half of the remaining tomato sauce, then repeat the layers once more.
8. Pour the béchamel sauce evenly over the top layer of tomato sauce, smoothing it out with a spatula. Sprinkle the grated Parmesan cheese over the béchamel sauce.
9. Bake the moussaka for 45-55 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Let it cool for 10-15 minutes before slicing and serving.
This vegetarian moussaka is best enjoyed with a crisp green salad or some crusty bread to soak up all the delicious sauces. Prepare to be amazed by the depth of flavors and the incredible texture of this meatless masterpiece.