Vegetable Moussaka

Name: Vegetable Moussaka
Ingredients: 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 tablespoons seasoned breadcrumbs; 1/2 cup feta cheese, grated; 1/2 cup parmesan cheese, grated; 1 (16 ounce) jar sliced roasted red peppers; italian seasoning, to taste; Bechamel; 6 tablespoons butter; 1 teaspoon salt; 1 teaspoon black pepper; 4 tablespoons flour; 2 cups half-and-half cream; 2 eggs; 1 cup grated parmesan cheese

19 ingredients

8 steps

Ingredients

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 tablespoons seasoned breadcrumbs
1/2 cup feta cheese, grated
1/2 cup parmesan cheese, grated
1 (16 ounce) jar sliced roasted red peppers
italian seasoning, to taste
Bechamel
6 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
4 tablespoons flour
2 cups half-and-half cream
2 eggs
1 cup grated parmesan cheese

Directions

1

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).
2

(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.
3

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.
4

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.
5

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.
6

Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
7

Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
8

Spread the bechamel over the top of the vegetables. Bake for 40-45 minutes, until bechamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.