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Veggie Moussakas (Moussakas me laxanika)

I met up with a friend in Kefalonia, and she asked me if I had a recipe for Moussaka with vegetables, it just so happens that I did, and to be honest I had never made this version.  Last Sunday I took out my pots and pans and started working on it, and the end result was fabulous!!! It took me a bit longer to make than the usual time because there is a bit more work to be done.    This is a much lighter version of the traditional Moussaka that has meat, and of course let’s not forget how much frying is involved. 



So, to my sweet friend Lesley this post is for you!  Enjoy and let me know how it turned out…..:)  

(When I meet up with Leslie she always has 3 more wonderful people with her, so I can’t leave them out of this post…Sharon her sister sweet lady :), James, Lesley’s husband and Pierce, Sharon’s husband…exceptional bunch of human beings with hearts of gold!!!  🙂  Have a great winter guys).

VEGGIE MOUSSAKAS (MOUSSAKAS ME LAXANIKA)

Ingredients

  • 5 Aubergines sliced
  • 3 Red bell peppers of choice
  • 4 Large potatoes sliced
  • 4 Zucchinis sliced
  • 1/4 cup Parsley chopped
  • Olive Oil
  • Salt and Pepper

Yogurt Bechamel Sauce:

  • 5 tablespoons of Cooking Butter
  • 8 tablespoons of All purpose flour
  • 4 cups of Milk
  • 1 cup Yogurt greek style
  • 1 Egg Yolk
  • 1 cup Bread crumbs
  • 1 cup Parmesan Cheese

Tomato Sauce:

  • 5 fresh Tomatoes cubed
  • 5 tablespoons Olive Oil
  • 2 Garlic Cloves diced
  • 1 Onion chopped
  • 1 large Carrot grated
  • 2 tablespoon of Sugar
  • Salt and Pepper

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