Last week a friend and I went to a Greek restaurant for lunch. One of the menu items was moussaka, but it wasn't gluten free so we didn't try it. It did, however, jog my memory regarding this recipe I used to make pre-children, particularly back in our vegetarian days. It comes from the Moosewood Cookbook by Mollie Katzen, my all-time favorite tome for vegetarian fare. The only change I will make is to make it gluten free by using a different thickener for the Bechamel sauce and rice crumbs rather than bread crumbs.
Moussaka in this case (as opposed to the Turkish moussaka I blogged in a previous post) is a casserole comprised of vegetables and two different sauces - a tomato-based sauce and a creamy white Bechamel sauce. Where the Turkish version I blogged is quick and easy, this casserole version takes some extra time and attention. You will be pre-baking sliced eggplant, as well as making 2 entirely different sauces from scratch. To save time, use a tomato based sauce from a jar rather than making the mushroom sauce described in this recipe. If you must have meat, ground beef or lamb can be added to the tomato sauce. As I remember it, this recipe is well worth the effort. Ingredients 3 Eggplants salt Tomato-Mushroom Sauce 2 Tbsp olive oil 2 cups chopped onion 1 tsp salt 1 1/2 pounds chopped mushrooms 5 cloves of garlic, minced 1 can of diced tomatoes 1 6-oz can tomato paste 1 tsp cinnamon black pepper to taste 1 tsp oregano 1 tsp basil 1/2 cup rice crumbs 1/2 cup grated Parmesan cheese Bechamel Sauce 3 Tbsp butter 6 Tbsp rice flour OR potato starch 2 1/2 cups hot milk 1/2 cup grated Parmesan nutmeg Eggplant: 1. Slice eggplants into 1/4-inch-thick rounds. Sprinkle with salt on both sides and place in a colander in layers. Let sit for 20 minutes. Rinse and pat dry when done. 2. Oil a baking sheet. Preheat oven to 375 degrees. Spread slices on the baking sheet and bake 20-25 minutes. Set aside. Mushroom-Tomato Sauce: 1. Heat olive oil in a deep skillet. Add onions and salt; saute for 8-10 minutes. Add mushrooms and garlic. Stir and cover. (If you want to add ground meat, do it here.) Cook for 8-10 minutes over medium heat. 2. Add tomatoes, tomato paste, and seasonings. Bring to a boil. Lower heat and simmer uncovered for 12-15 minutes. Remove from heat. Stir in bread crumbs and Parmesan. Set aside. Bechamel Sauce: 1. Melt butter in a medium sized saucepan over low heat. Whisk in 4 Tbsp of the flour or starch. Cook for several minutes, whisking steadily. 2. Slowly pour in hot milk and continue whisking. Cook over low heat for 5-8 minutes, or until slightly thickened. Stir in remaining flour or starch and whisk until smooth. Cook 5-8 minutes more. Add Parmesan and nutmeg. Sauce should be smooth and thick. Set aside. Final Assembly: Preheat oven to 375 degrees. Oil a large casserole dish. Place a double layer of eggplant on the bottom, then pour entire batch of tomato sauce over it. Lay remaining eggplant on sauce, and spread Bechamel sauce over the top. Dust lightly with rice crumbs and Parmesan cheese. Bake uncovered 35-40 minutes, or until bubbly on the bottom and lightly browned on top. Yum!
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AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
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