Vegetarian Moussaka

Step 1

Roast thick slices of eggplant and zucchini until tender. They get soft and creamy.Make a quick and easy tomato sauce with canned tomatoes and lentils to give it body and extra protein. It has the subtle flavor of cinnamon, which is a traditional spice found in moussaka.Cheese and eggs are added to a homemade béchamel. It’ll give the moussaka a creamy and luxurious finish.

Step 2

Melt butter in a saucepan. Stir in flour and cook it for about 2 minutes while stirring constantly. It will become a pale golden paste. Gradually whisk in milk until smooth. Cook the béchamel, continuously whisking to keep the bottom of the pan from scorching until it boils for about 1 minute and thickens. Stir, stir, stir. That’s all there is to it!

Step 3

Preheat the oven: Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Grease the bottom and sides of a 9x13-inch baking dish with olive oil. Prepare the eggplant and zucchini: Set the eggplants on a cutting board. Use a sharp chef’s knife to trim off the stems. Working with one eggplant at a time, cut a sliver off one side to create a flat surface. Turn the eggplant so the cut side is down on the cutting board. It will prevent the eggplant from rolling around while you cut it. Cut the eggplant lengthwise into 1/2-inch slices. Lay the slices without overlapping on the prepared baking sheet. Repeat with the remaining eggplants. Set the zucchini on the cutting board. Trim off the stems and opposite ends. If they are longer than 8 inches, cut them in half crosswise. Cut them lengthwise into 1/2-inch slices. Lay them without overlapping on the second baking sheet. You may need a third baking sheet. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Roast the vegetables: Use a pastry brush to brush 1/4 cup olive oil on both sides of the eggplants and zucchini. Sprinkle 1/2 teaspoon salt evenly over the vegetables. Bake for 20 to 25 minutes, or until tender. They may brown, they may not. Remove from the oven and let cool on the baking sheets while you make the sauce. Reduce the oven temperature to 375°F. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Make the tomato sauce: In a large saucepan over medium heat, heat the oil. Once the oil begins to shimmer, add the onions and salt, and cook, stirring occasionally, for 5 minutes until softened. Add the garlic, ground cinnamon, and oregano, and cook for 2 minutes, stirring occasionally. Stir in the wine and cook for 3 minutes, until it reduces by half. Stir in the crushed tomatoes and lentils. Simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender and the sauce thickens. You may need to add water, 1 tablespoon at a time, while the lentils cook if the tomato sauce seems too dry. It should be thick but still a little saucy, not as thick as a lentil stew. While the tomato sauce simmers, make the béchamel. When the sauce is ready, taste and adjust seasoning with more salt if needed. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Make the béchamel: In a medium saucepan over medium heat, melt the butter. Add the flour and cook, whisking constantly, for 1 to 2 minutes. The mixture should bubble but not brown. Whisking constantly, slowly add 1/2 cup of milk. When it is fully incorporated, whisk in the remaining 1 1/2 cups milk about 1/4 cup at a time. Whisk after each addition until smooth. Reduce the heat if it starts to thicken too quickly or burn. Bring the béchamel to a boil for 2 minutes while whisking constantly. It should be the consistency of thick cream. Remove the saucepan from the heat. Stir in 1/4 teaspoon salt or to taste. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Temper the eggs and add cheese: In a large bowl, whisk the eggs until frothy. Set the bowl on a damp paper towel or dish towel so that it doesn’t move around while you whisk in 1/2 cup of the hot béchamel, about 1 tablespoon at a time. The eggs will feel warm to the touch. Slowly whisk in the remaining béchamel. Stir in 1/2 cup of cheese. Taste and add more salt to taste. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Assemble the moussaka: Sprinkle 3 tablespoons breadcrumbs over the bottom of the prepared baking dish. Tilt the dish to evenly distribute the breadcrumbs. Spread half the eggplant slices following by half the zucchini slices in an evenly layer over the breadcrumbs. Spoon and spread half the tomato sauce on top. Repeat with a layer of the remaining zucchini and eggplant slices. Sprinkle the fresh oregano on top and spread the remaining tomato sauce. Spread the cheesy béchamel over the top and sprinkle the remaining 3 tablespoons breadcrumbs and 1/2 cup cheese. Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Simply Recipes / Sally Vargas Bake the moussaka: Line a baking sheet with parchment paper and set the baking dish on it. Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling. Check after 40 minutes and cover it loosely with foil if the top is browning before the moussaka is hot all the way through. Simply Recipes / Sally Vargas Serve: Remove the moussaka from the oven and sprinkle with parsley. Let it rest in the baking dish for 10 to 15 minutes. Slice into squares and serve. Simply Recipes / Sally Vargas