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Moussaka, Vegetarian I (D, TNT)
Source: My synagogue's Sisterhood
Serves: 12

2 tablespoons olive oil
1 cup finely chopped onion
1 clove garlic, crushed
1/2 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon cinnamon
1 teaspoon salt
Dash of pepper
2 cans (8 oz. size) tomato sauce

4 medium potatoes
2 eggplants (1 lb., 4oz. size)
1/2 cup olive oil

Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
2 cups milk (skim is fine)
2 eggs

1/2 cup grated Parmesan cheese
1/2 cup grated Cheddar cheese
2 tablespoons dry bread crumbs

Preheat oven to 475°F for roasting vegetables and later turn down to 350°F for baking.

Make Tomato Sauce:
In hot oil sauté onions, and garlic until transparent (5 minutes). Add herbs, spices, tomato sauce, bring to boil stirring. Reduce heat: simmer, uncovered 1/2 hour.

Make potatoes and eggplant:
Thin slice potatoes, 1/4" each, slice eggplant into 1/2" slices. Brush baking tray lightly with olive oil, place potatoes and eggplant on baking tray in single layer and brush lightly with olive oil, sprinkle with salt.

Roast potatoes and eggplant in oven 475°F, for 8 to 10 minutes until potatoes are soft and eggplant is tender.

After roasting is some turn oven down to 350°F for baking.

Make Cream sauce:
In medium saucepan, melt butter. Remove from heat; stir in flour, salt and pepper. Add milk gradually. Bring to boiling, stirring until mixture is thickened. Remove from heat. In small bowl beat eggs with wire whisk. Beat in some hot cream-sauce mixture; return mixture to saucepan; mix well; set aside.

In bottom of 9"x13" pan layer potatoes, over lapping slightly. Use half of eggplant and layer over potatoes, over lapping slightly. Sprinkle with 1/4 cup each of grated cheese.

Stir bread crumbs into tomato sauce, spoon evenly over casserole. Layer rest of eggplant slices, overlapping as before.

Pour cream sauce over all. Sprinkle top with remaining cheese. Bake 35 to 40 minutes, or until golden-brown and top is set.

Poster's Notes: My sisterhood hosted a Greek Luncheon and we made all the food ourselves.

Posted by Melinda Abrams

Nutritional Info Per Serving: N/A