Roasted vegetable moussaka oven roasted
Roasted vegetable moussaka recipe can be made in less than 40-50 minutes including prep time. Check below Dinner for step by step directions of preparation of Roasted vegetable moussaka recipe
Yield: 5 people
Calories: 150kcal
Materials
- 1 eggplant thinly sliced
- 2 tablespoon olive oil
- 1 large zucchini thinly sliced
- 2 potatoes thinly sliced
- 1 onion sliced
- 1 clove garlic chopped
- 1 tablespoon white vinegar
- 1 can whole peeled tomatoes 14.5 ounce, chopped
- 1/2 can lentils 14.5 ounce, drained, juice reserved
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
- salt and pepper to taste
- 1 cup crumbled feta cheese
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk black pepper to taste
- 2 pinch ground nutmeg
- 1 egg beaten
- 1/4 cup grated Parmesan cheese
Instructions
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
- Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.