Mini Vegetarian Moussaka
This mini vegetarian moussaka is a meatless version of the classic Greek dish. A flavorful and aromatic sauce surrounding layers of sliced eggplant, yellow squash and carrots. Topped with a creamy and delicious Béchamel sauce, Parmesan and Feta cheese.
Servings: 4 servings
- 2 small eggplants peeled and sliced into 1/2" rounds
- pinch salt
- pinch black pepper
- 2 small yellow squash , sliced lengthwise
- 2 large carrots , sliced
- 3 tablespoons olive oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 8 ounces sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried chili flakes
- 1/2 cup red wine
- 1 28-ounce canned crushed tomatoes
- 1 15-ounce canned chickpeas , rinsed and drained
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/4 cups milk , heated
- pinch ground nutmeg
- 3/4 cup crumbled Feta cheese
- 3/4 cup shredded Parmesan cheese
ROAST THE VEGETABLES
Lay out the eggplant on an even layer on a baking sheet. Season the slices of eggplant on both sides with salt. Let them sit for 10 minutes, until the moisture starts to come out. Blot dry on paper towels.
Add the sliced squash and carrots to the baking sheet, drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using your hands, mix the eggplant, squash and carrots together so they are completely coated with the oil. Arrange the vegetables in a single layer on the baking sheet.
Bake for 20 minutes. Remove from the oven and set aside.
Reduce the oven temperature to 375 degrees F.
MAKE THE RAGOUT
Place a medium-sized saucepan over medium heat. Add 1 tablespoon of olive oil to the pan along with the onion, garlic, mushrooms and a pinch of salt. Cook, stirring for 2 minutes.
Stir in the oregano, basil and chili flakes. Cook, stirring occasionally, until the vegetables soften, 5-8 minutes.
Add the wine and bring to a simmer. Let the wine reduce for 5 minutes.
Stir in the tomatoes and chickpeas. Reduce the heat to medium-low and cook, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Remove sauce from heat and set aside.
MAKE THE BECHAMEL SAUCE
In a separate small saucepan, melt the butter over a low heat.
Stir in the flour and cook, stirring constantly until the butter and flour bubble slightly, about 2 minutes.
Add the heated milk, continuing to stir as the sauce thickens. Increase the heat to medium and stir (or whisk) until the sauce comes to a gentle boil. Add a pinch of nutmeg and salt and pepper, to taste. Continue to cook for 1 minute more. Reduce heat to low, cook and stir for 2 minutes longer. Remove from heat. Set aside.
TO ASSEMBLE THE MOUSSAKA
Lay half of the vegetables in an even layer in the bottom of a casserole dish. Spoon half of the ragout over the top and spread in an even layer.
Add the remaining vegetable slices to the casserole and top with the remaining ragout.
Pour the Bechamel Sauce over the top.
Add the Feta and Parmesan cheeses to the top of the casserole.
Bake uncovered for 35 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Serving: 1serving | Calories: 404kcal | Carbohydrates: 19g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 731mg | Potassium: 676mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6765IU | Vitamin C: 15.3mg | Calcium: 490mg | Iron: 1.5mg