Vegetable Moussaka

Originally featured in Foodstuffs Hot Off the Griddle, July 1997.


  • 1 medium eggplant
  • 1 1/2 Tbsp coarse salt
  • 2 8-inch zucchini
  • 1 cup ricotta or cottage cheese
  • 1/2 cup parmesan cheese
  • 3 eggs, lightly beaten
  • 1/2 cup heavy cream (35%)
  • 1/2 tsp dried oregano
  • dash of salt and pepper
  • 1/2 cup peeled, chopped tomatoes
  • 2 large or 3 medium tomatoes, sliced


  1. Cut eggplant into 1/3 inch slices.
  2. Sprinkle with salt and layer in colander.
  3. Place a heavy weight on top and let stand for 2 hours to let the bitterness drain out.
  4. Rinse well under cold water and then dry, squeezing out excess water with paper towels.
  5. Brush slices with olive oil and bake in a preheated 350 degree oven, turning once, until golden (approx. 5 minutes). Hold.
  6. In a bowl, combine cheeses, eggs, cream & seasonings.
  7. Blend well.
  8. To assemble moussaka, lightly grease an 8 cup casserole dish and place chopped tomatoes in bottom.
  9. Arrange a layer each of eggplant, zucchini and sliced tomatoes.
  10. Repeat with three more layers.
  11. Pour egg mixture over vegetables, shaking casserole to distribute custard through layers.
  12. Bake in a preheated 325 degree oven for 1 hour or until set and golden.
  13. Remove from oven and let rest for 10 minutes.

Serve as a vegetable, appetizer garnished with black olives, or as a delicious vegetarian main dish.

Serves 3 or 4 as a main dish, 6 to 8 as a side dish or appetizer.

Posted on September 8, 2015 and filed under vegetables.