Vegetarian Eggplant Moussaka
Layers of eggplant, zucchini and potatoes in a perfect little casserole.
Ingredients
- 2-3 potatoes (drier kind like Russett) large, peeled, and diced into thin rounds
- 1-2 zucchinis medium, sliced lengthwise with ends off
- 1 eggplant medium, peeled and sliced
- 2 teaspoons parsley minced
- 2-3 tablespoons Vegetable oil (plus a little more for pan greasing) or sunflower, or coconut
- Salt and pepper to taste
- (Optional) paprika or other potato seasoning Vegeta or chicken powder
- 6-7 ounces heavy cream
- (Optional) Egg
Instructions
- Heat oven to 475°F (245°C). Combine seasonings and oil, and season each vegetable, but keep them separate.
- Layer vegetables in a greased baking pan (sized about 8x8inches), separately. Start with potatoes on the bottom, then zucchini on top of the potatoes. Finally, layer eggplant on top of the zucchini. Paint the top with a little bit of oil. Lower temperature to 400°F (200°C). Bake for 35-40 minutes, turning the pan around once or twice. Cover with foil if it starts blushing.
- In a bowl combine heavy cream with salt and pepper (to taste). (If using, also add an egg now.) Pour heavy cream on top of the moussaka equally. Bake an additional 15-20 minutes. Serve warm.
Video
Notes
Eggplant and zucchini: all types of these vegetables work. You don't necessarily need to have them sweat out the extra fluid, however, use them immediately after peeling. (If you decide to have them sweat out the liquid, add a little water to the pan while baking.)
Handling: Consume within a few hours. It's not good overnight or in the fridge.
Nutrition
Serving: 1of 4Sodium: 1800mgCalcium: 80mgSugar: 3.9gFiber: 6gPotassium: 1024mgCholesterol: 110mgCalories: 416kcalSaturated Fat: 14.2gFat: 30.7gProtein: -6gCarbohydrates: 31.9gIron: 2mg
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