Zeus Co Vegetarian Moussaka Recipes

ZEUS & CO. VEGETARIAN MOUSSAKA

Zeus & Co. Vegetarian Moussaka image

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

Ingredients

2 large baking potatoes, peeled and cut into 1/4 inch slices
1 large eggplant, cut into 1/4 inch slices
3 zucchini, cut into 1/4 inch slices
olive oil
1 onion, chopped
1 cup cooked garbanzo beans
1 (15 ounce) can tomato sauce
salt & pepper
1 pinch cinnamon
1 pinch nutmeg
1/4 cup breadcrumbs
1/3 cup freshly grated parmesan cheese
1/2 cup all-purpose flour
1 cup milk
1 pinch cinnamon
1 pinch nutmeg
1/2 cup butter
1/3 cup freshly grated parmesan cheese

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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