Summer Moussaka

Name: Summer Moussaka
Ingredients: 1 pound Italian eggplant, sliced lengthwise 1/4 inch thick; 1 pound zucchini, sliced lengthwise 1/4 inch thick; 1 pound potato, sliced lengthwise 1/4 inch thick; 3 tablespoons extra virgin olive oil, divided; 2 tablespoons minced garlic, divided; 1 pound onions, diced; 1 (28-ounce) can crushed tomatoes; 1 tablespoon tomato paste; 2 tablespoons chopped parsley; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon cinnamon; 1 teaspoon nutmeg; 1/2 teaspoon allspice; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 2 tablespoons flour; 2 cups 2% or whole milk; 1 teaspoon nutmeg; 1/2 cup grated parmesan cheese; 2 egg yolks, beaten; 16 ounces cottage cheese

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Serves: 8

Prep Time: 30 minutes

Cook Time: 75 minutes

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About Summer Moussaka

Summer moussaka is a light, fresh take on the traditional Greek favorite, offering layers of tender vegetables and rich flavors without the heaviness. This dish features a delightful combination of summer’s best produce, such as eggplant, zucchini, and tomatoes, all baked together with a savory sauce and topped with a golden, creamy béchamel. It’s a perfect way to enjoy Mediterranean flavors in a healthier, seasonal way. Ideal for warm-weather gatherings or a simple family meal, this summer moussaka is a delicious way to savor the essence of summer in every bite!

Ingredients

1 pound Italian eggplant, sliced lengthwise 1/4 inch thick

1 pound zucchini, sliced lengthwise 1/4 inch thick

1 pound potato, sliced lengthwise 1/4 inch thick

3 tablespoons extra virgin olive oil, divided

2 tablespoons minced garlic, divided

1 pound onions, diced

1 (28-ounce) can crushed tomatoes

1 tablespoon tomato paste

2 tablespoons chopped parsley

1 teaspoon dried oregano

1 teaspoon dried basil

1/2 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 tablespoons flour

2 cups 2% or whole milk

1 teaspoon nutmeg

1/2 cup grated parmesan cheese

2 egg yolks, beaten

16 ounces cottage cheese

Preparation

01Preheat oven to 400 degrees F. Line two baking sheets with foil and spray with olive oil spray.

02 Place eggplant, zucchini, and potatoes on the baking sheets and bake in oven for 20 minutes. Take out and set aside.

03In a medium saucepan over medium heat, add 1 tablespoon olive oil. Add onion and sauté until translucent, approximately 3 minutes. Add 1 tablespoon garlic and sauté 30 seconds. Add crushed tomatoes, tomato paste, parsley, oregano, basil, cinnamon, nutmeg, allspice. Simmer for 15 minutes.

04In a small saucepan over medium heat, add 1 tablespoon oil and 1 tablespoon garlic. Sauté until browned, approximately 2 minutes. Add flour and use a wooden spoon to stir until all oil absorbed and it is a golden brown. Pour in milk and whisk until smooth. Cook over low heat until thicker, approximately 10 minutes. Remove from heat and whisk in nutmeg and Parmesan cheese. Slowly whisk in yolks and beat until smooth.

05Decrease oven to 350 degrees F and spray a 9x13 rectangular baking dish with olive oil spray.

06Lay the potato slices on the bottom of the pan, overlapping slightly. Layer the eggplant slices over the potatoes, overlapping slightly. Pour red sauce over eggplant and smooth out over all the vegetables. Add the cottage cheese on top of the red sauce, smoothing out as able. Next add a layer of zucchini slices, overlapping slightly. Spoon the milk béchamel sauce over the zucchini, smoothing it over the top of the vegetables. Bake for 45 minutes until golden brown.

07Allow moussaka to set and cool outside of the oven for approximately 15 minutes before cutting into pieces.