In the Mediterranean there are endless versions of moussaka, but the basic principle is layered vegetables alternating with layers of minced meat, tomato sauce and bechamel sauce. Typically the vegetables, be it potatoes or eggplants, are fried and then layered accordingly.
This light and and dairy moussaka is not only vegetarian, but not as heavy and fattening as the classic Greek moussaka. I used eggplants for this casserole and instead of breading and frying it, I brushed it lightly with olive oil and then broiled it. I personally do not like fried eggplants, because it tends to be a greasy with a pool of oil at the bottom of the dish.
To create the substance of meat in this vegetarian moussaka, I used feta cheese and cottage cheese which gives a rich and filling texture to the layers of eggplants.
In the summer time, serve this dish straight from the oven dish with a fresh leafy salad for a satisfying meal on those long summer evenings. In cooler months, try serving it with homemade potato wedges cooked with chili flakes and olive oil for a filling plate of comfort food.
1 large eggplants, unpeeled and sliced into 1/4 inch rounds
1/2 teaspoon salt
olive oil, for basting
8 ounces cottage cheese
3 ounces feta cheese, crumbled
2 eggs, beaten
1/3 cup Gluten Free cereal, crushed
2 garlic cloves, minced
1 teaspoon chopped parsley
1 1/4 cups water
2 tablespoons oil
1 teaspoon garlic powder
2–3 tablespoons sugar
1 teaspoon salt, scant
1/2 teaspoon pepper
- Sprinkle eggplant slices with salt and let stand ½ hour. Set your oven to broil. Pat dry with a paper towel, baste with olive oil on both sides. You can use a brush to baste. Lightly salt the eggplants and place on tray for the oven. Grill on both sides until golden, about 7 minutes on each side. Make sure the eggplants do not burn.
- To prepare filling: mix together cheddar cheese, cottage cheese, feta cheese, beaten egg, gluten free cereal, garlic, and parsley.
- To prepare tomato sauce: sauté sliced onion in oil until tender. Add remaining ingredients for sauce and bring to boil. Simmer covered for 20 minutes or until tomatoes have emulsified.
- Put a layer of eggplant slices in a greased casserole dish. Place a tablespoonful of filling on each slice and cover with a second slice. Pour tomato sauce over eggplant slices. Cover with aluminum foil and bake at 350° for 15 minutes. Remove cover and bake another 20 minutes.