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Eggplant Mousakka

Andy Powning

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Eggplant Mousakka

Serves 7
1 eggplant, thinly sliced
1 tbsp. olive oil
1 large zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion, sliced
1 clove garlic, chopped
1 tbsp. white vinegar
1 14.5 oz. can whole tomatoes, chopped
1/2 14.5 oz. can lentils, drained, juice reserved
1 tsp. dried oregano
2 tbsp. chopped fresh parsley
Salt and pepper to taste
1 cup crumbled feta cheese
Béchamel sauce (recipe follows)

Béchamel sauce

1 1/2 tbsp. butter
2 tbsp. all-purpose flour
1 1/4 cups milk
Black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese


Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. Preheat oven to 375 degrees. 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. Sauté onion and garlic until lightly browned. Pour vinegar and reduce. Stir in tomatoes, lentils, oregano and parsley. Cover, reduce heat to medium-low and simmer for 15 minutes. In a 9-by-13-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 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.

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