Moussaka Meat Or Vegetarian Recipes

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

MOUSSAKA

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

BEAUTIFUL VEGGIE MOUSSAKA

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Just cover the porcini with boiling water, then set aside to rehydrate.
• Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
• Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
• Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
• Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
• Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
• Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
• Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
• Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
• Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
• Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat - keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
• Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
• Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
• To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
• Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
• Leave to stand for 30 minutes, then serve. Great with a Greek salad.

VEGETARIAN MOUSSAKA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease.
• Place the eggplant and zucchini slices in a colander and salt them liberally. Cover with an inverted plate weighted down by a heavy can or jar. Place the colander in the sink and let sit for at least 15 to 20 minutes.
• Peel the potatoes and boil them whole for about 10 minutes. They should not get too soft, just enough to be tender. Drain, cool, and cut them into 1/4-inch slices. Set aside.
• Crack 4 eggs and separate the yolk, retaining them for the béchamel. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Spread the breadcrumbs on a flat plate.
• Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Set the zucchini aside with the potatoes.
• Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking.
• When eggplant is finished cooking, lower the oven temperature to 350 F.
• Gather the ingredients.
• Heat olive oil in a large sauté pan. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Allow the sauce to simmer uncovered so that excess liquid can be cooked out.
• Gather the ingredients.
• In a medium saucepan, melt butter over low heat. Add flour to the melted butter, whisking continuously to make a smooth paste. Let the flour cook for 1 minute but do not allow it to brown.
• Add warmed milk to the mixture in a steady stream, whisking continuously.
• Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Return to heat and stir until sauce thickens, being careful not to let it scorch.
• Gather the ingredients.
• Lightly grease a 9x 13 x 3-inch baking pan. Sprinkle the bottom of the pan with breadcrumbs.
• Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Top with a layer of eggplant slices. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese.
• Add zucchini slices next. Top with another layer of eggplant slices and sprinkle once again with grated cheese.
• Pour the béchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a knife and sprinkle the remaining grated cheese.
• Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 to 20 minutes before slicing and serving.

VEGETARIAN MOUSSAKA

Steps:

• Peel and chop the tomatoes, then mix in a blender with the juice.
• Heat the oil in a pan and sauté the chopped onions and garlic until their color changes.
• Add in the tomato sauce, tomato juice, water, and bay leaves. And when boiling, reduce the heat for 15 minutes.
• Add the raisins at the end and the thyme
• Heat the corn oil in a pan over medium heat and fry the eggplant slices on both sides and drain on kitchen paper.
• Season with salt and pepper; then preheat your oven and in a pyrex bowl, arrange slices of eggplant, then add half of the tomato sauce
• Add a layer of cheese slices, then a layer of eggplant.
• Add in the rest of the tomato sauce and add more Edam cheese slices.
• Sprinkle some thyme for garnish
• Bake the moussaka in the oven for about 10 minutes or until the cheese melts
• Serve and enjoy hot with bread!

VEGAN MOUSSAKA WITH CASHEW BéCHAMEL SAUCE

Steps:

• *Note: Be sure to check out the recipe tips and step-by-step photos above!
• Preheat the oven to 392°F (200°C) top/bottom heat and line a large baking sheet with parchment paper. Slice the eggplants lengthwise into 1.5-cm thick slices and arrange them on the prepared baking sheet. Brush or spray with a little oil and sprinkle with salt. Then bake for 20 minutes, until soft and lightly browned. (Alternatively, cut the eggplants into round slices and pan-fry them in a pan for about 3-4 minutes on each side).
• In the meantime, add some water to a large pot and bring it to a boil. Peel the potatoes, slice them into ½-cm thick slices and simmer for about 5-7 minutes. Then drain thoroughly and allow to cool.

THE BEST VEGAN MOUSSAKA

Steps:

• Start by soaking cashews in very hot water for 30 minutes. In the meantime, move on to the next steps.
• ROASTED GARLIC: Heat oven to 400 degrees F (204 C). Slice off the very top of the head of garlic and set on a piece of foil. Drizzle the top with oil and wrap to conceal. Then roast directly on a center oven rack for ~50 minutes to 1 hour, or until the cloves are tender, fragrant, and light golden brown.
• EGGPLANT: Slice eggplant vertically, 1/4 inch thick. Then salt slices on both sides and add to a colander set over a mixing bowl or in the sink (to catch moisture). Let rest 30 minutes to draw out moisture and reduce bitterness. After 30 minutes, rinse and press between 2 clean towels to pat dry.
• Transfer to 2 large baking sheets lined with parchment paper and brush both sides with olive oil (either spray or use a pastry brush). Then bake at 400 degrees F (204 C) for 15-20 minutes or until slightly golden brown.
• BECHAMEL: Drain your soaked cashews and add to a small blender along with roasted garlic (cool slightly then squeeze up from the bottom to the top to remove cloves), olive oil, nutritional yeast, salt, water, and nutmeg (optional). Blend on high until creamy and smooth.
• Taste and adjust seasonings as needed, adding more salt to taste or nutritional yeast for cheesiness. Set aside.
• LENTIL FILLING: Heat a large skillet over medium heat. Once hot, add oil and onions and sauté until golden brown and slightly caramelized - ~5 minutes. Stir occasionally.
• Add garlic and sauté for 3-4 minutes more, stirring occasionally. Reduce heat as needed if browning too quickly.
• Add lentils and crushed tomatoes. Season with salt and pepper, oregano, and nutmeg (optional). Simmer for 15 minutes, uncovered (if splattering, lower heat and cover with lid but crack to allow steam to escape). Taste and adjust seasonings as needed, adding more oregano for herbal notes, nutmeg for nuttiness, or salt or pepper to taste.
• ASSEMBLY: To an 8x8 dish, add 1/3 of the eggplant slices (overlapping slightly if needed), then top with 1/2 of the lentil mixture and spread into an even layer. Then top with another 1/3 of the eggplant. Then add the remaining lentil mixture, and top with the remaining 1/3 of the eggplant. Pour over the bechamel and smooth into an even layer.
• Bake at 400F (204 C) for 25-30 minutes, or until the edges are bubbly and the top appears slightly dry and golden brown on the edges.
• Let cool for 10 minutes before serving. Store cooled leftovers in the refrigerator for up to 3-4 days, or in the freezer for up to 1 month.

VEGETARIAN MOUSSAKA

Steps:

• Remove the stalks from the aubergines, and cut in half widthwise so they're easier to manage. Cut each piece into thin slices.
• Drizzle some olive oil into a large flat-bottomed frying pan, and add a single layer of aubergine slices. Cook the aubergine for a few minutes each side, until slightly golden, and soft and pliable. You'll probably need to cook the aubergine in several batches, so when the first batch is cooked, transfer the slices to a plate, and repeat with the next batch until you've used all the slices. You may need to add a fresh drizzle of olive oil for each batch.
• While the aubergine is cooking, you can prepare the lentil mixture. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and translucent. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Mix well to combine, and bring to a simmer. Cook for around 15-20 minutes, stirring regularly, until the lentils are soft (you can add a dash more water if needed).
• Wash the potato, and cut it into very thin slices - I used a mandoline. The thin slices allow you to add the potato to the moussaka without pre-cooking, but if you don't have a mandoline, or you just prefer thicker slices of potato, parboil the potato slices for 5 minutes before using.
• To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. 12 x 7 inches). Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine.
• To make the béchamel sauce, melt the butter in a small saucepan, and add the flour. Mix well to create a roux (a thick paste), and cook for a minute or two over a medium-low heat. Add the milk a dash at a time, stirring until smooth each time before adding more (find more detailed instructions for how to make a white sauce here). Season with salt and pepper, and a pinch of nutmeg.
• Smooth the white sauce over the dish, and top with a few slices of tomato. Bake at 190°C (Gas Mark 5 / 375°F) for around an hour, until the potato slices are completely cooked (you'll need to cover the dish with foil after 20-30 minutes, once the top is browned to your liking). If using parboiled potato slices, you can bake it for less time.
• Leave the moussaka to stand for 10 minutes or so after you remove it from the oven (this allows you to cut it into neat slices), then serve warm.

VEGETARIAN MOUSSAKA RECIPE

Steps:

• Preheat oven to 180°C (350°F, gas mark 4).
• Heat 2tbsp oil in a large pan and add onion and garlic, then cook until just soft. Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 mins, then taste and season as required. Remove from heat and add basil.
• Fry aubergines in remaining oil until soft and lightly browned.
• Lightly grease a 2 litre/3½ pt ovenproof dish and line the base with a third of the aubergine slices. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine.
• Combine the remaining ingredients (except the Parmesan), pour on top of the aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 mins until top is golden and the sauce is bubbling at the edges.

LOW FAT VEGETARIAN MOUSSAKA RECIPE

Steps:

• Peel and cut the eggplants into long slices and spread them on a baking tray lined with wax paper,
• Drizzle plenty of olive oil and salt on and mix,
• Place them on the top shelf in a preheated oven at 220 C degrees on grill setting and bake until they are golden brown,
• Take them out of the oven and turn the fried ones upside down, separating the ones that are on top of each other and swapping them so that the ones in bottom are directly exposed to the heat source,
• Return them into the oven and bake until the parts that are not browned are browned,
• If necessary, repeat this process a few more times,
• While the eggplants are baking, heat 4-5 tablespoons of olive oil in a large pan,
• Add the chopped onion and finely chopped pepper and stir fry until soft,
• Add the tomato paste and stir fry until the smell comes out,
• Add the chopped tomatoes and stir fry until they release their juice,
• Add water and salt, bring it to a boil again and remove it from the heat,
• For the bechamel sauce, melt the butter in a pan,
• Add the flour and stir fry for one minute on medium heat, stirring constantly,
• Add milk and mix quickly and continue mixing without interruption and cook on low heat until it becomes lumpy and thickens (if there are lumps, you can process it with a hand blender),
• Add salt, pepper and grated nutmeg, mix and remove from heat,
• Arrange the cooked eggplants neatly in an oven dish in which the eggplants can fit,
• Pour tomato sauce on them, open the gaps between the eggplants and let the sauce get in between,
• Spread the béchamel sauce on top,
• Sprinkle the grated cheddar on top,
• Bake at 190 C degrees until the desired amount of browning is achieved.

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
• Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
• Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
• Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
• Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
• Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
• In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
• Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
• Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven: Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Grease the bottom and sides of a 9x13-inch baking dish with olive oil.

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

MOUSSAKA (VEGAN OR VEGETARIAN, YOU CHOOSE.)

Steps:

• Making fake feta: Cube tofu into 1" cubes.
• Submerge in boiling water & simmer for about 5 minutes. Drain.
• Whisk together water, miso, vinegar & salt. Add tofu to marinade. Stir gently and refrigerate. Marinate for at least 2 days - up to 1 week. Shake the container periodically.
• Before using, remove marinade from tofu & crumble tofu with fingers. Use within 2 weeks after it's been crumbled. Side note; my 2 year old actually likes this all by itself!
• From this point it should take about 3 hours:.
• "Sweat" your eggplant slices in a single layer on towels by sprinkling generously with salt (kosher or regular) for 45 min - 1 hour, blotting every 15 min or so, flip after 30 min and salt other side. Rinse after eggplant has begun looking brown in color. then squeeze with hands to remove as much water as possible, finishing with a squeeze from some paper towels. Small batches of squeezing is necessary. Dip dried off eggplant slices in flour to lightly coat both sides. Fry in 1/4" oil until edges are lightly browned on one side + 2 minutes on the flip side. Drain on towel or on cooling rack.
• While eggplant is sweating, preheat oven to 350. Line a baking sheet w/ parchment paper. Spread potatoes evenly and bake for 30 minutes.
• Also, while eggplant is sweating, for the "meat" sauce:.
• Add boiling water to the TVP. Add in the worcestershire sauce and gently stir. In a pan, saute onion in 1 tsp oil until tender. Add garlic, continue to cook for 1-2 minutes over med low heat. Add TVP, vinegar, tomato sauce, oregano, parsley, salt, pepper and cinnamon. Stir.
• To assemble: Preheat oven to 400 degrees.
• Grease or oil an 8x8 or 9x9 baking dish that's at least 2" tall.
• Cover the bottom with 1/2 of the eggplant, then 1/2 of the potatoes, then 1/2 of the zucchini (uncooked), then all the meat mixture and 1/2 of the fake feta.
• Finish by layering the rest of the eggplant, potatoes, zucchini and "feta". Bake for 1 hour.
• While it's baking, prepare the bechamel sauce which you will add to the moussaka and continue to cook until an hour is up:.
• Melt the oil or butter, whisk continuously as you add the flour, then slowly add the milk. Keep at it until it begins to thicken which will happen all of a sudden. When this happens, turn off the heat and add 1/4 C egg beater (optional) and the salt. Whisk again just to mix.
• At this point it might be 20-30 minutes into cooking. Take out the moussaka and pour the bechamel sauce evenly to coat. Try to fill in any large gaps. If you have extra, just pour it on the middle, it should spread a little while cooking. Sprinkle lightly with cinnamon. Back into the oven it goes to complete the total of 1 hour cook time. Be sure the bechamel has a little bit of browning before taking it out just for looks.
• Let sit for 20 minutes before serving.
• If you want to make ahead, prepare dish and just don't make the bechamel sauce until you're ready to stick it in the oven. Same with freezing. No bechamel sauce for the freezer.

VEGETARIAN MOUSSAKA

Steps:

• Preheat oven to 400°F (200°C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, season with sea salt and set aside for 5 minutes. Then, brush generously with olive oil, and roast for about 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside.
• in a large volume of water, until fork-tender. Or steam them (I prefer this second option). Drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 Tablespoons of olive oil, the reserved cooking water, and season with salt and pepper. Taste for salt and adjust if needed. Set aside.
• Lower the oven temperature to 375°F (190°C), and grease the bottom and sides of a 9×9-inch (23 cm) baking dish or a dish of a similar size.
• Cook the lentils with 3 times their volume of water, and bring to a boil. Reduce heat to a low, cover and simmer for 30-35 minutes until cooked through. Drain over a colander and rinse the lentils.
• Heat 2 Tablespoons of olive oil in a large pot over medium heat. Add onions, carrots, celery, oregano, thyme, salt and pepper. Sauté for 5 to 10 minutes, until the vegetables soften up. Add the mushrooms, red wine vinegar, and sauté for another 5 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, paprika, salt and pepper, then cover and cook for 5 minutes for the flavors to incorporate. Taste and adjust seasoning as needed.
• Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, about 2 minutes (do not let it brown). Add the warm milk, and keep stirring as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Stir in grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper. Set aside.
• Arrange half of the eggplant slices on the bottom of the baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Add an even layer of bechamel sauce, then spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer.
• Bake for about 30 minutes. Remove from the oven, sprinkle with pine nuts and herbs if using, and serve. Enjoy!

MOUSSAKA (MEAT OR VEGETARIAN)

Steps:

• Prep the Vegetables:
• Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally. Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant.
• Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside.
• Preheat the oven to 400 degrees.
• Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate.
• Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking.
• When eggplant is finished cooking, lower the oven temperature to 350 degrees.
• Make the Meat Filling:
• In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper.
• Make the Béchamel Sauce:
• Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.
• Add warmed milk to mixture in a steady stream, whisking continuously.
• Simmer over low heat until it thickens a bit but does not boil.
• Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens.
• Assemble the Moussaka:
• Lightly grease a large deep baking pan (lasagna pan). Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices.
• Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese.
• Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 - 20 minutes before slicing and serving.
• You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.