Meatless moussaka recipe

Meatless Moussaka recipe

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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.
This meatless moussaka recipe is a delicious and hearty vegetarian twist on the classic Greek dish. Made with layers of eggplant, potatoes, and a flavorful tomato sauce, this dish is packed with flavor and texture. Topped with a creamy b�chamel sauce and baked to perfection, it's a satisfying and comforting meal that will please both vegetarians and meat lovers alike.

Keywords: meatless moussaka, vegetarian, Greek dish, eggplant, comfort food

Meatless moussaka recipe details

Meatless moussaka recipe, recipe Rating: 4.5
Number of votes:103

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

Instructions:

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.

Bake 30 to 40 minutes at 375 degrees.

Serves: 4 to 5