Moussakas is the most known Greek dish. Sometimes we want to go meatless, so if you also want to avoid eating meat you should try this amazing recipe, with Greek feta and Italian mozarella, adding lots of onions, feta and a marinara sauce and topped with a bechamel sauce with feta in it.
You will be amazed by the wonderful flavours this dish has.
Vegetarian Greek Moussakas with Feta and Mozzarella, recipe by Ivy
Preparation time: 30 minutes
Cooking time: 1 hour
- 1/3 cup olive oil
- 6 medium eggplants
- 2 medium onions, sliced
- 2 garlic cloves, sliced
- 2 cups marinara sauce
- 100 grams crumbled feta
- 2 tbsp grated mozzarella
- ½ dose of Bechamel sauce
- Preheat oven to 180o C / 350o F.
- Wash and dry the eggplants.
- Heat the olive oil, reserving 2 tbsp, in a non-stick frying pan over high heat. Peel 4 stripes off first eggplant and cut it into 4 equal slices. Fry on each side until golden brown and remove on paper towels to drain.
- Repeat with remaining eggplants, peeling just before frying in order not to oxidize.
- When done, add the leftover olive oil and sauté the onions until translucent. Add the garlic and sauté for 1 minute. Finally, add the marinara sauce and bring to a boil for a couple of minutes.
- Add half of the fried eggplants in a 32 x 22 cm (12 ½ x 9 inch) baking pan and crumble half the feta on top. Add the sauce on top and layer the remaining eggplants.
- Prepare béchamel sauce and mix in remaining crumbled feta. Cover the eggplants with the béchamel sauce and crumble some mozzarella on top.
- Bake for about 30 minutes or until golden on top.
Note: Do not add too much salt, as feta is already salty. If you make marinara sauce from scratch, leftover can be stored in plastic cups and stored in the deep freezer to use again in other recipes.
Kopiaste and Kali Orexi,