Zeus & Co. Vegetarian Moussaka |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe comes from a restaurant in Santa Barbara, CA. It's a versatile dish for vegetable lovers. You can substitute other vegetables for the ones listed. Ingredients:
2 large baking potatoes, peeled and cut into 1/4 inch slices |
1 large eggplant, cut into 1/4 inch slices |
3 zucchini, cut into 1/4 inch slices |
olive oil |
1 onion, chopped |
1 cup cooked garbanzo beans |
1 (15 ounce) can tomato sauce |
salt & pepper |
1 pinch cinnamon |
1 pinch nutmeg |
1/4 cup breadcrumbs |
1/3 cup freshly grated parmesan cheese |
1/2 cup all-purpose flour |
1 cup milk |
1 pinch cinnamon |
1 pinch nutmeg |
1/2 cup butter |
1/3 cup freshly grated parmesan cheese |
Directions:
1. MOUSSAKA:.
2. Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
3. Set aside.
4. Saute onion in 2 tablespoons of olive oil until soft.
5. Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
6. Preheat oven to 375 degrees F.
7. Grease a 9 by 13-inch baking pan.
8. Layer potatoes in prepared pan and sprinkle with bread crumbs.
9. Spoon on a layer of tomato sauce.
10. Add a layer of eggplant, then a layer of tomato sauce.
11. Add a layer of zucchini slices, then remaining tomato sauce.
12. Spread top with Bechamel Sauce.
13. Sprinkle with Parmesan.
14. Bake until top is firm and lightly browned,.
15. about 1 hour. serve hot.
16. Bechamel Sauce:.
17. Mix flour with cinnamon and nutmeg to taste.
18. Melt butter in saucepan.
19. Stir in flour mixture and cook 2 to 3 minutes.
20. Add milk and cook stirring, until thickened.
21. Stir in cheese and keep warm until ready to use.
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