Vegetable Moussaka Recipe

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Ingredients:

Serving

2 large eggplants , sliced thin lengthwise
salt and black pepper , to taste
flour , for dusting
4 zucchini , sliced thin lengthwise
2 yellow squash , sliced thin lengthwise
4 idaho potatoes, peeled and sliced thin lengthwise
2 tbsp seasoned breadcrumbs
1/2 cup feta cheese, grated
1/2 cup parmesan cheese, grated
1 (16 oz) jar sliced roasted red peppers
italian seasoning, to taste
6 tbsp butter
1 tsp salt
1 tsp black pepper
4 tbsp flour
2 cups half-and-half cream
2 eggs
1 cup grated parmesan cheese

Directions:

Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
(Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	227.21 Kcal (951 kJ)
Calories from fat	152.4 Kcal
		% Daily Value*
Total Fat	16.93g	26%
Cholesterol	74.03mg	25%
Sodium	558.51mg	23%
Potassium	286.2mg	6%
Total Carbs	10.9g	4%
Sugars	3.55g	14%
Dietary Fiber	2.77g	11%
Protein	9.2g	18%
Vitamin C	5.5mg	9%
Vitamin A	0.1mg	2%
Iron	1.2mg	7%
Calcium	236.4mg	24%

Amount Per 100 g
Calories	138.56 Kcal (580 kJ)
Calories from fat	92.94 Kcal
		% Daily Value*
Total Fat	10.33g	26%
Cholesterol	45.15mg	25%
Sodium	340.61mg	23%
Potassium	174.54mg	6%
Total Carbs	6.64g	4%
Sugars	2.17g	14%
Dietary Fiber	1.69g	11%
Protein	5.61g	18%
Vitamin C	3.3mg	9%
Iron	0.7mg	7%
Calcium	144.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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