Vegetarian Musaca
Indulge in the rich, comforting layers of Vegetarian Musaca, a creative spin on the classic Balkan dish that's sure to delight vegetarians and meat-lovers alike. This hearty casserole features tender slices of eggplant, zucchini, and potatoes, fried to golden perfection and layered with a fragrant tomato-based sauce infused with garlic, oregano, and basil. A creamy béchamel sauce, enriched with nutmeg and Parmesan, crowns the dish, topped with perfectly melted mozzarella for an irresistibly cheesy finish. Ideal for cozy family dinners or elegant gatherings, this oven-baked delight is packed with Mediterranean flavors and makes an impressive meat-free main course. Ready in under two hours, Vegetarian Musaca combines vibrant vegetables with indulgent textures for a dish that's both comforting and sophisticated. Serve it warm with a crisp green salad or crusty bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 medium zucchini
- 3 medium potatoes
- 5 tablespoons olive oil
- 1 large onion
- 3 pieces garlic cloves
- 400 grams canned tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 1 pinch nutmeg
- 50 grams Parmesan cheese
- 100 grams mozzarella cheese
Instructions
Preheat your oven to 200°C (390°F).
Slice the eggplants, zucchini, and potatoes into 1/2 cm thick rounds.
Heat 2 tablespoons of olive oil in a large frying pan. Working in batches, fry the eggplant slices until golden on each side. Repeat with zucchini and potatoes, adding more olive oil as needed.
Set the fried vegetables aside on paper towels to absorb excess oil.
Finely chop the onion and garlic. In a pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion until it's translucent.
Add the garlic, canned tomatoes, tomato paste, oregano, basil, salt, and pepper to the pan. Simmer for about 10 minutes, stirring occasionally. Set aside.
To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the all-purpose flour and cook for about 1 minute without browning.
Gradually add the milk, stirring continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.
Season the béchamel with a pinch of nutmeg and salt. Stir in the Parmesan cheese until melted, then remove from heat.
To assemble the musaca, grease a large baking dish with olive oil. Start by covering the bottom with a layer of fried potato slices.
Top with a layer of eggplants, then spread half of the tomato sauce over it. Add a layer of zucchini slices.
Repeat layering, finishing with a final layer of potatoes and the remaining tomato sauce.
Pour the béchamel sauce over the top layer, spreading it evenly. Top with grated mozzarella cheese.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling.
Let it cool slightly before serving. Enjoy your Vegetarian Musaca!
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3719 mg | 162% | |
| Total Carbohydrate | 240.5 g | 87% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 91.6 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 1945 mg | 150% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 6946 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
