Veggie Moussaka

This crowd-pleaser is the creation of one of my good friends and cooking homies, Kelly Thompson, a professional chef in Santa Monica.  When Kelly whips up this delectable Moussaka, people come from miles around for a sample!  If you haven't tried Moussaka before, it's rich, healthy, satisfying and easy to serve at parties.  Moussaka can be any dish of vegetables layered with fresh tomato and béchamel sauces, but most often it's made with eggplant.  Right now is a great time for this dish with fresh eggplant available everywhere. Even those who normally aren't wild about eggplant (like myself) will love this dish -- and it's even better the next day! 

If you must have meat, just add browned, lean ground beef or lamb (1 pound) to the tomato sauce.

Pair With: 2007 Robert Craig Mt. George Cuvee (Cabernet, Cabernet Franc, Merlot blend)

Enjoy!  Bryan Craig

VEGGIE MOUSSAKA

Makes 8-10 servings 

Ingredients

• 3 MEDIUM EGGPLANTS
  
• 3 CUPS BREAD CRUMBS
• 2 EGGS
• 1/2-CUP MILK
• 1-1/2 CUP FLOUR
• OIL FOR FRYING
• TOMATO SAUCE
• BECHAMEL SAUCE
• 2 CUPS CRUMBLED FETA CHEESE
• 2 CUPS PARMIGIANA REGGIANO, SHREDDED
• I BUNCH GREEN ONIONS, THINLY SLICED

STEP ONE: Tomato Sauce

• 1 small can tomato paste
  
• 1 large can whole tomatoes, break up by squishing in hand
• 1 large can crushed tomatoes
• 1 medium yellow onion, diced
• 1 small pkg mushrooms (whatever you want), diced
• 5 cloves garlic, minced
• 1 tbsp dried basil
• 1/2 tbsp dried oregano
• 1/2 tsp dried thyme
• Salt, pepper, and some sugar to taste

PREPARATION - Heat a stockpot on medium heat.  Add 1 tbsp olive oil and sauté the onion and mushrooms till tender.  Add the minced garlic and dried herbs and cook for a minute.  Add the 3 tomato products.  Simmer on low heat for 45 minutes.  Season to taste.

STEP TWO: Béchamel Sauce

• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• Salt and white pepper

PREPARATION - Heat milk in a saucepan to warm.  In a separate saucepan melt the butter on medium heat.  Add the flour and cook for a minute stirring occasionally.  Add the warm milk whisking as you pour.   After combined, let the mixture come to a boil stirring frequently.   Turn off heat and season to taste.

STEP THREE: Eggplant

PREPARATION - Heat oil in a large skillet.  Oil should come up a third of the pan. Cut of tops of eggplant.  Peel the skin off.  Lay eggplant on its side.  Cut in 1/2-inch slices.  Lay slices on a baking sheet and salt generously.  Let sit for 20 minutes.  In a bowl, whisk eggs and milk together.  In a separate bowl combine bread crumbs with 2 tsp kosher salt and 2 tsp fresh cracked pepper.  Place the flour in a bowl or plate.  Start the breading process by dipping the eggplant slices in the flour, egg wash, then the breadcrumbs.  Fry till golden brown and place on paper towels to drain off excess fat.

PUTTING TOGETHER

Heat oven to 350 degrees.
In a 9 x 13 lasagna pan, spread some tomato sauce on the bottom.
Next, arrange the eggplant slices making a solid layer.  Sprinkle with crumbled feta and drizzle with béchamel.  Top this with tomato sauce and start the layers over.  Making sure to have 3 layers of eggplant and ending with the feta and béchamel on top.  Sprinkle with Parmesan and bake at 350 degrees for 45 minutes or till nice and bubbly.  

Cut into squares and sprinkle with sliced green onions.