Ingredients
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2 large baking potatoes, peeled and cut into 1/4 inch slices
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1 large eggplant, cut into 1/4 inch slices
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3 zucchini, cut into 1/4 inch slices
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olive oil
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1 onion, chopped
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1 cup cooked garbanzo beans
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1 (15 ounce) can tomato sauce
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salt & pepper
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1 pinch cinnamon
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1 pinch nutmeg
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1/4 cup breadcrumbs
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1/3 cup freshly grated parmesan cheese
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1/2 cup all-purpose flour
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1 cup milk
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1 pinch cinnamon
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1 pinch nutmeg
Instructions
- MOUSSAKA:
- Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
- Set aside.
- Saute onion in 2 tablespoons of olive oil until soft.
- Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
- Preheat oven to 375 degrees F.
- Grease a 9 by 13-inch baking pan.
- Layer potatoes in prepared pan and sprinkle with bread crumbs.
- Spoon on a layer of tomato sauce.
- Add a layer of eggplant, then a layer of tomato sauce.
- Add a layer of zucchini slices, then remaining tomato sauce.
- Spread top with Bechamel Sauce.
- Sprinkle with Parmesan.
- Bake until top is firm and lightly browned,.
- about 1 hour. serve hot.
- Bechamel Sauce:
- Mix flour with cinnamon and nutmeg to taste.
- Melt butter in saucepan.
- Stir in flour mixture and cook 2 to 3 minutes.
- Add milk and cook stirring, until thickened.
- Stir in cheese and keep warm until ready to use.