Vegetarian Moussaka
  • Cooking Time: 60 +
  • Servings: 4 - 5
  • Preparation Time: 20
  • 2 Eggplants, sliced ½ inch thick
  • 8 Mini Red Potatoes, sliced
  • EVOO
  • Sea Salt / Black Pepper
  • ½ Tsp. Dried Oregano
  • ¼ C EVOO
  • Yellow Onion, diced
  • 3 cloves Garlic, chopped
  • 340g YVES Italian Ground Round
  • 796ml can Diced Tomatoes
  • 1 Tbsp. Tomato Paste
  • ½ Tbsp. Red Wine Vinegar
  • ½ Tsp. Ground Nutmeg
  • ½ Tsp. Dried Oregano
  • ½ Tsp. Dried Parsley
  • ½ Tsp. Fresh Thyme
  • ¼ C Fresh Parsley, roughly chopped
  • 1 C Baby Spinach, roughly chopped
  • Sea Salt / Black Pepper
  • 2 Tbsp. Unsalted Butter
  • 2 Tbsp. AP Flour
  • 1 C 2% Milk +
  • ½ Tsp. White Pepper
  • ½ Tsp. Ground Nutmeg
  • Pinch Sea Salt
  • ½ C Parmesan, grated
  1. Preheat oven to 400 F
  2. Lay the sliced eggplant in one layer on a baking sheet that has been sprayed with EVOO / Baking spray. Drizzle with EVOO and season with sea salt and black pepper.
  3. Same goes for the potatoes, drizzle and season with sea salt and pepper as well as add a ½ tsp. dried Oregano.
  4. Eggplant should bake between 20 – 25 and potatoes 25 – 30 Min. You want both to be nice and brown, flip at least once. Set aside to cool.
  5. **Maximize time by preparing sauces while vegetables roast!!
  6. Reduce heat in oven to 375 F
  7. In a large frying pan, bring to temperature on medium and pour in the oil. Add the onions, garlic, and a pinch of sea salt. Fry 4 – 5 minutes stirring often.
  8. Add the veggie ground and break it up to a crumbly texture. Mix together with the onion and garlic and continue frying on medium 3 minutes.
  9. Stir in the tomato paste followed by the diced tomatoes, nutmeg, red wine vinegar, oregano, thyme, and sea salt / black pepper. Bring to a boil on medium and reduce to medium low. Cover and simmer 15 Minutes.
  10. Stir in the fresh parsley and spinach, reduce heat to low, and leave covered.
  11. In a small sauce pot, melt the butter on medium and whisk in the flour. Continuously stir the mixture so nothing burns. After 2 minutes of stirring, slowly whisk in the milk to break up any potential clumps. Bring to a boil stirring often. Season and reduce heat to low for 5 minutes.
  12. Spray a 2 ½ qt. baking dish with EVOO spray and begin lining the dish with the cooled, roasted eggplant. Follow with a layer of the roasted potatoes and a layer of the hearty sauce. Sprinkle with parmesan and complete another eggplant, potato, sauce & parmesan layer.
  13. **Seal the remainder of sauce in an airtight container and refrigerate / freeze for future use!
  14. Drizzle the Béchamel sauce through the middle of the dish from end to end. Use a spoon or spatula to gently press the Béchamel away from the middle towards the edges. Sprinkle with the remainder of the parmesan and bake uncovered 25 – 30 Minutes.
  15. Cool 5 minutes before slicing in to it and serving.
So many delicious layers of flavour in this dish. Often referred to as a "Greek Lasagne", this dish is layered with roasted potatoes & eggplant and a thin, creamy layer of Bechamel.