Meatless moussaka

Meatless Moussaka

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Meatless moussaka is a delightful vegetarian twist on the classic Greek dish. This recipe replaces the traditional ground meat with flavorful layers of eggplant, potatoes, and zucchini, all smothered in a rich tomato sauce. Topped with a creamy b�chamel sauce and baked to perfection, this dish is a hearty and satisfying option for both vegetarians and meat lovers alike. Whether you're looking for a meat-free meal or simply want to try something new, this meatless moussaka is sure to impress.

Keywords: vegetarian, Greek, eggplant, tomato sauce, b�chamel

Meatless moussaka details

Meatless moussaka, recipe Rating: 4.4
Number of votes:96

Ingredients

1 eggplant (about 1-1/4 pounds)

1 cup cooked rice

2 cups cottage cheese

1/2 cup powdered milk

1/4 cup finely chopped onion

1-2/3 cups (15-ounce jar) spaghetti sauce

6 ounces mozzarella cheese, sliced

2 eggs

1/4 teaspoon salt

1/4 teaspoon sage

Peel eggplant and slice 1/4-inch thick slices. Drop into rapidly boiling salted water; cover and boil 4 minutes. Drain on paper towels.

Beat eggs lightly; add rice, milk, cottage cheese, onion, salt, and sage. Mix. Spread 1/2 cup spaghetti sauce in an 11 x 7 x 2-inch baking dish. Make layers of 1/2 eggplant, cottage cheese mixture, and sauce. Repeat, finishing with sauce. Cut cheese into strips and top sauce in lattice pattern.

Serves: 4 to 5