Vegetarian Moussaka

12 ingredients
6 steps

Ingredients

  • 2 (8 oz. packages) portabella mushrooms, diced
  • 5-6 russet potatoes, medium-sized
  • 1 carrot, cleaned and sliced crosswise
  • 2 onions, medium-sized, diced
  • 4 cloves of garlic, minced
  • 4 fresh tomatoes, diced
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 2 tablespoons Extra Virgin Olive Oil (EVOO)
  • salt and pepper to taste
  • 1 cup milk
  • 3 eggs

Directions

  1. 1
    Boil and peel the potatoes - cut into 1/4 inch slices, crosswise.
  2. 2
    In a non-stick pan throw in the mushrooms, carrots, garlic, onions, tomatoes, basil, and garlic salt - toss with EVOO and stir. Set the pan over medium-low heat for 5 minutes.
  3. 3
    In the meantime, in a deep baking dish, arrange the potato slices one next to another and cover the bottom.
  4. 4
    Bring over the mushroom filling and lay it over the potatoes evenly. Cover with another layer of potato slices.
  5. 5
    In a medium bowl, whisk together the milk and the eggs and pour the mixture over the potatoes, evenly.
  6. 6
    Put the baking dish in a 375 degree preheated oven for 45 minutes to an hour. Allow it to cool for about 10 to 15 minutes before serving.

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