ZEUS & CO. VEGETARIAN MOUSSAKA
This recipe comes from a restaurant in Santa Barbara, CA. It's a versatile dish for vegetable lovers. You can substitute other vegetables for the ones listed.
Provided by lynnski LA
Categories Greek
Time 2h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- MOUSSAKA:.
- Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
- Set aside.
- Saute onion in 2 tablespoons of olive oil until soft.
- Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
- Preheat oven to 375 degrees F.
- Grease a 9 by 13-inch baking pan.
- Layer potatoes in prepared pan and sprinkle with bread crumbs.
- Spoon on a layer of tomato sauce.
- Add a layer of eggplant, then a layer of tomato sauce.
- Add a layer of zucchini slices, then remaining tomato sauce.
- Spread top with Bechamel Sauce.
- Sprinkle with Parmesan.
- Bake until top is firm and lightly browned,.
- about 1 hour. serve hot.
- Bechamel Sauce:.
- Mix flour with cinnamon and nutmeg to taste.
- Melt butter in saucepan.
- Stir in flour mixture and cook 2 to 3 minutes.
- Add milk and cook stirring, until thickened.
- Stir in cheese and keep warm until ready to use.
Nutrition Facts : Calories 314.7, Fat 16.1, SaturatedFat 9.6, Cholesterol 42.1, Sodium 648.1, Carbohydrate 34.9, Fiber 6.5, Sugar 7, Protein 10.2
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