Monday, September 17, 2012
Lemon Parmesan Béchamel Sauce and set aside.
Assemble the moussaka in a 13 x 9 casserole dish. Start by lining the bottom of the casserole with 1/3 of the tomato sauce mixture, then layer in the potatoes, one half of the eggplant slices, the remaining tomato sauce mixture, a second layer of eggplant, and finally the Lemon Parmesan Béchamel Sauce. Bake uncovered for 1 hour.
While the moussaka is in the oven, prepare the phyllo topping. Cut the phyllo to fit the top of your casserole, drizzle every other layer with some of the remaining olive oil, stack the sheets, and set aside. After an hour, remove the moussaka, place the phyllo sheets on top, and return it to the oven for another 20 minutes.
Allow your Vegetarian Moussaka to cool for 30 minutes before slicing. (Serves 6 to 8.)
In a medium pan over medium heat, melt the butter and add the flour. Whisk mixture together until nutty and fragrant. Add the milk and turn up the heat in order to bring the mixture to a boil. Stir consistently. Once the mixture boils, add the garlic, cheese, nutmeg, and zest. Temper the eggs before mixing them into the sauce. Set aside.
*To ensure my eggplant isn't sour like it can sometimes be, I briefly (15 seconds) blanch the eggplant slices in super-salty water and then set them out on a kitchen towel to dry. This is quicker and more effective than other methods.
Posted by The Chubby Vegetarian at 6:08 PM