Recipe: Eggplant-potato moussaka

I was introduced to moussaka by an old school friend, who shared her ground beef and potato recipe.  I discovered that potato is a minor variant of a dish which is usually based on eggplant, so when I had to take the ground beef out of the dish, it only made sense to add the eggplant back in.  The result is a solid, warm, comforting casserole that is perfect for cold days.

"Waxy" potatoes are also known as boiling potatoes, e.g. Yukon Gold, white, or red.  I typically use red, as I don't need the sweetness of Yukons in this dish, but it's up to you. They can be cooked in advance, either by boiling or in the microwave, and then peeled.  They sometimes slice more easily when chilled (they certainly burn your fingers less!) so if you're strapped for time or energy, cook them and throw them in the refrigerator until you prep the casserole.

The topping is traditionally a custard made with eggs and milk.  I found that coconut milk is a very good substitute, and while I do often use a single egg to thicken it (spread over six servings, it's rarely an issue for me) it can be thickened with cornstarch as well.  The cheese on top is, of course, optional, and it's perfectly good without.

Vegetarian/Vegan Moussaka
Serves 6

Ingredients:

1 large eggplant (about 1 pound)
olive oil
1 large onion, diced
4 cloves of garlic, minced
24 oz. canned diced tomatoes, crushed
4 oz. tomato paste
1 tsp. salt
1 1/2 tsp. paprika [I like smoked]
1/2 tsp celery seed
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4. freshly ground pepper
dash and a half of cayenne [optional]
5 medium waxy potatoes, cooked and peeled
1 1/3 cup milk [or 1 can of coconut milk]
1 egg [or 2 Tablespoons cornstarch in 3 Tablespoons water]
1/2 cup grated mozzarella [optional]
1/4 cup grated parmesan [optional]

Slice the eggplant 1/2" thick, and place the slices on a baking sheet.  Lightly oil both sides of each slice.  Bake at 400 degrees until soft, about 20 minutes.

Meanwhile, combine a tablespoon of olive oil and the onion in a large pot. Sweat the onion over medium heat until translucent, about 10 minutes, then add the garlic and cook another minute. Add the tomato sauce and seasonings, and bring the mixture to a boil. Cover and simmer on low heat for 10 minutes. 

Slice cooked potatoes about 1/4" thick. Arrange half on the bottom of a large casserole. Cover with half of the eggplant slices, pour the sauce in, add the other half of the eggplant, and then top with the remaining potato slices. Beat the egg into the milk and pour it over the top. Sprinkle with mozzarella and then Parmesan cheese. 

Bake at 350° for about 45 minutes, or until the custard is firm. Let it stand 15 minutes before serving.

This reheats beautifully, and freezes well.