Friday, July 3, 2015

Amazing Meatless Moussaka - You won't believe how good this is!

This beautiful main dish has 3 delicious layers of flavor and texture. 

This is one of my all-time favorite main dishes.The topping is so rich, creamy and wonderful, and perfectly compliments the robust tomato-based sauce underneath. The eggplant doesn't know what hit it. You will be shocked at how good the eggplant tastes here.

Eggplant seems to be the new darling in the low-carb world. Although the flour in this recipe negates that a bit...but it's SO worth it! I have not yet tried a gluten-free flour, but I see no reason why it wouldn't work.

This is a classic recipe of my mothers. I remember her serving this Meatless Moussaka to guests and it always got rave reviews. Many people swooned over this very recipe, telling her that she really must open up a restaurant. This impressed me as a child. I knew I liked her food but this is about the time that I figured out that she was a really amazing cook. I enjoyed seeing people make such a fuss over my mom. She may have had a marriage proposal or two over this recipe, I know she did over her tender buttery scrambled eggs!

If you so desire a marriage proposal, I suggest you invite your suitor over for a nice romantic dinner featuring this main dish! Even if you are already married, they may propose again!

Mom's Meatless Moussaka Recipe:

5 c. tomato juice
3/4 t. cinnamon (you may cut to 1/2 t., if desired)
1 T. honey
1 pound minced mushrooms, browned well in 1/4 c. real butter
2 onions, chopped and sauteed until clear in 2 T. olive oil
2 t. sweet paprika
1 t. oregano
1 t. salt, to taste
1/4 t. fresh ground black pepper

2/3 c. white flour
1/2 c. real butter
4 1/2 c. milk
4 T. sherry
1 t. onion salt
1 T. Romano cheese
1 T. Parmesan cheese

2 large eggplants, sliced in 1/2" thick rounds
beaten egg to dip eggplant slices in
oil (olive or deodorized coconut) to brown the eggplant
1/3 c. Parmesan cheese


Combine ingredients in a sauce pan and gently simmer until thickened and flavorful.

Make a roux of the butter and flour. Cook on low 5 minutes.
Add remaining ingredients and cook gently until thick.

Take the 1/2" round slices of eggplant and dip into the beaten egg and brown in oil on both sides.
Pat the eggplant briefly with paper towels.
Overlap eggplant slices in a 9 X 13-inch pan.
Sprinkle 1/3 c. Parmesan cheese over eggplant.


Pour prepared red sauce over top the eggplant in the pan and shake gently to settle the sauce.
Bake eggplant at 350 degrees, for 30 minutes.
Take out of oven and pour prepared Mornay sauce over-top.
Bake at 425 degrees, 15 to 20 minutes, or until lightly browned on top.
Serve hot.