A hearty and comforting, one-pot dish.
Each layer stays distinct and bakes into a truly luxurious dish.
Its a vegetarian extravaganza for special gatherings.
Simply Recipes / Sally Vargas
Yes, it takes some time to put together, but its not daunting to pull off!
In either case, its a multi-step process that yields delicious results.
The dish is blanketed with it, creating a creamy and luscious golden top.
Simply Recipes / Sally Vargas
Youll be amazed at how easy it is to make.
Since the bechamel is really hot, the eggs need to be tempered so that they dont scramble.
To temper eggs, slowly warm them with a small amount of bechamel.
Simply Recipes / Sally Vargas
Start by thoroughly whisking the eggs in a large bowl.
The eggs will feel warm to the touch.
Then, gradually whisk in the remaining hot bechamel.
Simply Recipes / Sally Vargas
Its still okay to use!
Youll have the best results knowing these up front.
You may need to add a few more minutes to the baking time.
Simply Recipes / Sally Vargas
Assemble it just before baking.
How to Store and Reheat Moussaka
Leftovers can be refrigerated tightly covered for three to four days.
Reheat the moussaka in a 350F oven for approximately 30 minutes until warmed all the way through.
Simply Recipes / Sally Vargas
I test it with an instant read thermometer inserted into the center.
It should read 160F.
If the top begins to darken before the moussaka is fully reheated, cover it loosely with foil.
Simply Recipes / Sally Vargas
Wrap the portions well with plastic wrap and then foil to prevent freezer burn.
It will last for up to three months in the freezer.
Thaw it the refrigerator overnight before reheating.
Simply Recipes / Sally Vargas
To freeze assembled, uncooked moussaka:Wrap the whole dish with plastic wrap and then in foil.
It will last for up to three months in the freezer.
The night before you are ready to bake it, defrost the moussaka in the refrigerator.
Simply Recipes / Sally Vargas
Bake according to directions.
Line 2 baking sheets with parchment.
Grease the bottom and sides of a 9x13-inch baking dish with olive oil.
Simply Recipes / Sally Vargas
Set the eggplants on a cutting board.
Use a sharp chefs knife to trim off the stems.
Working with one eggplant at a time, cut a sliver off one side to create a flat surface.
Simply Recipes / Sally Vargas
Turn the eggplant so the cut side is down on the cutting board.
It will prevent the eggplant from rolling around while you cut it.
Cut the eggplant lengthwise into 1/2-inch slices.
Simply Recipes / Sally Vargas
Lay the slices without overlapping on the prepared baking sheet.
Repeat with the remaining eggplants.
Set the zucchini on the cutting board.
Simply Recipes / Sally Vargas
Trim off the stems and opposite ends.
If they are longer than 8 inches, cut them in half crosswise.
Cut them lengthwise into 1/2-inch slices.
Simply Recipes / Sally Vargas
Lay them without overlapping on the second baking sheet.
You may need a third baking sheet.
Use a pastry brush to brush 1/4 cup olive oil on both sides of the eggplants and zucchini.
Simply Recipes / Sally Vargas
Sprinkle 1/2 teaspoon salt evenly over the vegetables.
Bake for 20 to 25 minutes, or until tender.
They may brown, they may not.
Simply Recipes / Sally Vargas
Remove from the oven and let cool on the baking sheets while you make the sauce.
Reduce the oven temperature to 375F.
In a large saucepan over medium heat, heat the oil.
Simply Recipes / Sally Vargas
Add the garlic, ground cinnamon, and oregano, and cook for 2 minutes, stirring occasionally.
Stir in the wine and cook for 3 minutes, until it reduces by half.
Stir in the crushed tomatoes and lentils.
Simply Recipes / Sally Vargas
It should be thick but still a little saucy, not as thick as alentil stew.
While the tomato sauce simmers, make the bechamel.
When the sauce is ready, taste and adjust seasoning with more salt if needed.
Simply Recipes / Sally Vargas
In a medium saucepan over medium heat, melt the butter.
Add the flour and cook, whisking constantly, for 1 to 2 minutes.
The mixture should bubble but not brown.
Simply Recipes / Sally Vargas
Whisking constantly, slowly add 1/2 cup of milk.
Whisk after each addition until smooth.
Reduce the heat if it starts to thicken too quickly or burn.
Simply Recipes / Sally Vargas
Bring the bechamel to a boil for 2 minutes while whisking constantly.
It should be the consistency of thick cream.
Remove the saucepan from the heat.
Simply Recipes / Sally Vargas
Stir in 1/4 teaspoon salt or to taste.
In a large bowl, whisk the eggs until frothy.
The eggs will feel warm to the touch.
Simply Recipes / Sally Vargas
Slowly whisk in the remaining bechamel.
Stir in 1/2 cup of cheese.
Taste and add more salt to taste.
Simply Recipes / Sally Vargas
Sprinkle 3 tablespoons breadcrumbs over the bottom of the prepared baking dish.
Tilt the dish to evenly distribute the breadcrumbs.
Spread half the eggplant slices following by half the zucchini slices in an evenly layer over the breadcrumbs.
Simply Recipes / Sally Vargas
Spoon and spread half the tomato sauce on top.
Repeat with a layer of the remaining zucchini and eggplant slices.
Sprinkle the fresh oregano on top and spread the remaining tomato sauce.
Spread the cheesy bechamel over the top and sprinkle the remaining 3 tablespoons breadcrumbs and 1/2 cup cheese.
Line a baking sheet with parchment paper and set the baking dish on it.
Bake for 45 to 50 minutes, until the top is golden and the edges are bubbling.
Remove the moussaka from the oven and sprinkle with parsley.
Let it rest in the baking dish for 10 to 15 minutes.
Slice into squares and serve.
