Mushroom Moussaka
Mushroom Moussaka: A Meat-Free Twist on a Classic
Intro
Okay, so you’re craving Moussaka but don’t feel like messing with meat? No worries, we’ve got you covered! This Mushroom Moussaka is a total game-changer. It’s creamy, cheesy, and packed with flavor. Let’s dive in!
Ingredients
1 large eggplant, sliced1 pound mushrooms, sliced1 onion, chopped2 cloves garlic, minced1 tablespoon olive oil1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon black pepper2 cups marinara sauce1 cup ricotta cheese1/2 cup grated Parmesan cheese2 eggs, beaten1/4 cup breadcrumbs Instructions
Get started with the eggplant:
Preheat your oven to 375°F (190°C).Place eggplant slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to drain excess water.Wipe eggplant slices dry and drizzle with olive oil. Roast in the oven for about 20 minutes, or until tender. Make the mushroom mixture:
Heat olive oil in a large skillet over medium heat.Add onion and cook until softened.Add garlic and cook for 30 seconds more.Add mushrooms, oregano, salt, and pepper. Cook until mushrooms are browned and most of the liquid has evaporated. Assemble the Moussaka:
Spread a layer of marinara sauce in the bottom of a baking dish.Layer with eggplant slices, mushroom mixture, and ricotta cheese.Repeat layers until all ingredients are used, ending with a layer of marinara sauce.In a small bowl, whisk together eggs, Parmesan cheese, and breadcrumbs.Pour egg mixture over the top of the Moussaka.Bake in the oven for 30-35 minutes, or until golden brown and bubbly. Let’s eat!
Serve hot and enjoy! This Mushroom Moussaka is perfect with a side salad or some crusty bread. Tip: For extra flavor, add some chopped spinach or kale to the mushroom mixture. So there you have it! A delicious and hearty meat-free Moussaka. Let us know if you try it and how it turns out!
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