White Bean Moussaka. Do you ever feel like spending time in the kitchen, trying new things and putting in love and effort to your dish. This recipe needs just that! Not a complicated recipe, but definitely one that needs some time.
I love Greek Moussaka and I think it’s the perfect dish to serve, especially if you’re having vegetarian guests – it’s filling and creamy and a real, feel-good, winner!
To make White Bean Moussaka, you will need the following ingredients:
Spray eggplant with cooking spray to coat on both sides. On an extra large baking sheet, arrange a single layer of eggplant slices and broil for 4-6 minutes, turning once, until tender. Remove from heat and set aside.
In a large nonstick skillet, over medium heat, grease with cooking spray to coat. Add onion and garlic and cook for 4-5 minutes, stirring often, until soft and translucent.
Add the beans, tomatoes, tomato paste, cinnamon and pepper. Bring to a boil then reduce the heat. Simmer, uncovered, for 10-15 minutes, stirring occasionally, until mixture has thickened.
In a medium saucepan over medium heat, melt the butter. Add flour and salt and stir.
Add all the milk at once, and stir together. Cook over medium heat, continuously stirring until thick and bubbly.
Remove white sauce from the heat and stir in the nutmeg.
Grease a 3-quart rectangular baking dish with cooking spray and coat. Arrange broiled eggplant slices over the base and spread the bean mixture on top. Cover with remaining eggplant slices and evenly pour the white sauce over.
In a medium bowl, combine the breadcrumbs and oil together. Sprinkle evenly over the moussaka.
Bake in the oven at 350 °F for 30-35 minutes until heated through and the breadcrumbs are golden, crisp, brown.
Serve hot and enjoy!
Enjoy this White Bean Moussaka in your own home. Bring this Greek delicacy to life and let us know your thoughts on this recipe! We love seeing your creations, so tag #cookmerecipes in your own pictures online.
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