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Vegetarian Moussaka: Classic Greek Casserole

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Moussaka is a classic Greek dish layered with eggplant, meat, cheese and béchamel sauce. It's a layered dish, something like a mix between shepherd's pie and lasagna if you want read about moussaka you can read from here and here.

I always found Greek culture is closely related to Indian culture, as they have numerous gods, we too have. Similar in the Greek mythology, there are Gods whose characterization is similar to Brahma, Shiva and Vishnu. Furthermore I like crystal clear waters of Mediterranean, even though I have only seen them in movies, and photos. I would like to visit some day. I had a Greek roommate when I lived in Stockholm, Sweden her name is Lukia. It was our routine that each other will make grand meal on weekend, so the other can enjoy and get to know the food. She cooked stuffed peppers, baked pasta, etc. I used to make rice, and curries every other weekend, she likes our movies, may be because of no choice, as I will wanted to watch Indian movies. She started enjoying them too. I have lost contact with her, but I still remember our stay as room-mates fondly. 
We both (my husband and I) are curious and love to enjoy new food from all countries, going out is not possible with a 10 month old who cries if somebody touches her. So most of the time, I will experiment in my kitchen. As usual (as with other dishes in the past), I tried to recreate the classic Greek moussaka, with minor changes suitable to our taste. Moussaka is three layer dish, with bottom layer of egg plant-cheese, middle layer of beef and tomato and top layer of béchamel. Due to health consciousness, I skipped the middle cheese layer and made two layers of egg plant, zucchini, potato and mushroom topped with tomato sauce and a top layer of béchamel sauce with cheese and bread crumbs. The dish tasted great, and we loved it, and I am going make them more often. Making this requires some preparation, but the end result is worth all your efforts.

What you need

 Eggplant: 1no
Zuchini: 1no
Potato: 1 no
Button Mushrooms: 4
Olive oil: ⅓ cup
Salt : 1 teaspoon
Panko Bread crumbs: ¼ cup
Grated Parmesan cheese: ¼ cup

For tomato sauce

Onion: 1no
Tomato: 3no
Garlic: 2 no
Ground cloves: ¼ teaspoon
Ground cinnamon: ¼ teaspoon
Marjoram: ¼ teaspoon
Ground black pepper: ½ teaspoon
Chopped Parsley: 2 tablespoon
Salt: ½ teaspoon or to taste

For Béchamel sauce

Milk: 11/2 cup
All purpose flour: 21/2 tablespoon
Butter: 2 tablespoon
Grated nutmeg: ¼ teaspoon
Salt: ¼ teaspoon
Black pepper: ¼ teaspoon

How I made

Wash and peel the skin of egg plant and cut into two and again cut into ⅛ inch thick pieces. Keep aside in colander with ½ teaspoon salt for 30 minutes, this will reduce the bitterness of egg plant and remove some juices.
Peel skin of potato and cut into ⅛ inch thick pieces. Wash and cut zucchini into ⅛ inch thick pieces. Wipe the mushrooms with damp cloth and cut into pieces.
Heat a large skillet over medium-high heat adds 2 tablespoon oil at a time. Add potato, eggplant, zucchini and mushrooms one by one and sprinkle salt in between and lightly brown potato, eggplant zucchini slices on both sides; drain excess oil using a kitchen towel. Fry the mushrooms on both sides. 
If you are using oven preheat oven to 450 degree Fahrenheit and roast the vegetables drizzle with the olive oil and salt for about 20 minutes or until they are slightly brown in color. Flip them in between around 10 minutes. Reduce the temperature to 350 degree Fahrenheit.

For tomato sauce
Heat 1 tablespoon oil in medium sauce pan and add chopped onion and fry them for about 6 minutes or until they become translucent, add chopped garlic and fry for another 2 minutes. Then add chopped tomato and cook until tomato becomes mushy and soft, switch of flame. Once it get cooled for about 20 minutes grind everything in a blender or food processor into a fine paste. Heat the sauce pan with 1 tablespoon oil and add ground tomato-onion mixture along with salt and ground cloves, cinnamon and marjoram. Cook for 3 minutes and finely add chopped parsley. Switch off the flame and keep aside. 
In the mean time make béchamel sauce. Heat milk in a small sauce pot until it starts bubbling not boiling. Switch off the flame and keep aside. Melt butter in a medium sauce pot and add all-purpose flour stirring constantly using a wooden spoon or whisk until everything combined. Slowly add two tablespoons of milk at a time to flour butter mixture and whisk until the milk get combined gradually increase the quantity of milk until you finish the entire milk. Add salt, pepper and nutmeg and stir the sauce until it become thick.
Assembley of Moussaka

Lightly brush the baking dish with oil and sprinkle some bread crumbs. Arrange a layer of eggplant, zucchini ,potato,mushroom and add an even layer of tomato sauce.

Then arrange second layer of eggplant, zucchini,potato and mushroom and add layer of tomato sauce.

Finally add layer of béchamel sauce and sprinkle bread crumbs and parmesan cheese.

Bake it on 350degree Fahrenheit for 40 minutes or until cheese is melted and bubbly and crust is browned.

( Instead of two layer of tomato sauce you can use one layer of tomato sauce and other layer with only just béchamel sauce, or even you can add more cheese layer in between, I need tomato sauce in all my vegetables that why I spread tomato sauce in every layer of vegetables). Cool for 20 minutes and serve warm.

I served with dark rye bread on side.

Kalí óreksi! Bon Appetit, Enjoy

Preparation time: 1 hour
Baking time: 40 minutes
Ready by: 1 hour 40 minutes
Yield: 4
Will you make it again: I will?
1

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  1. Preeti Kashyap says

    I loved the recipe!yummy!

    Reply

  2. RV says

    This looks fantastic. I too second your opinion on Greek culture.

    Reply

  3. Jagruti says

    Fantastic dish and lovin it!! you are 100% right about greek food. while we were in greece for holiday I did't miss any Indian vegeatbles, you name it, evrything was there and made very siilar way too!

    Reply

  4. Sweatha says

    Loved the post and loved your version.Nice way you have explained the making along with pics.Hearty Thanks for the excellent dish.

    Reply

  5. Sushma Mallya says

    nteresting name ,loved the dish as well..nice step by step pics.

    Reply

  6. Deepa says

    Just love that picture that has plenty of cheese on top!!! Very interesting dish... thanks for sharing this
    Deepa
    http://hamareerasoi.blogspot.com/

    Reply

  7. Priya says

    Wat a fabulous moussaka, i was planning to do this dish, but finally my choice went to baking goodies, dish looks fantastic..

    Reply

  8. SathyaSridhar says

    Woow,,,looks great wiht step by step explanation,,easy to cook looks like lasagna layers,,,

    Reply

  9. Ms.Chitchat says

    Very tasty looking dish. Loved the illustrative clicks.

    Reply

  10. Tina says

    Soo rich and delicious...

    Reply

  11. Preety says

    looks so inviting

    Reply

  12. PriyaRaj says

    Very interesting dish..looks very creamy ...yummm

    Reply

  13. SpicyTasty says

    That's some yummy recipe. Pics are making me hungry. Very nice recipe and mouthwatering pics.

    Reply

  14. PS says

    wow yummy yummy, Nice step by step pics, my first time here, glad to follow you, do visit my space..

    Reply

  15. Vrinda says

    Njan ithevare tithu taste cheythitilla..looks awesome....

    Reply

  16. Cool Lassi(e) says

    Now this is what I am craving for right now. Baked with plenty of cheese and flavored with that bechamel sauce!

    Reply

  17. Swapna Sree says

    wowo!!!rich meal...looks yummy...

    Reply

  18. Gulmohar says

    That's super rich and yumm..awesome meal

    Reply

  19. Panchpakwan says

    Wow Looks so creamy and rich dish...

    Reply

  20. simply.food says

    This dish looks so lovely and the step by step pictures are a tremendous help in putting together the recipe.

    Reply

  21. Sarah Naveen says

    Thats so rich and yummy!!!!simply delicious..

    Reply

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