Appetizers and Sides Main Dishes

Aubergine Gratin

January 22, 2013

I was looking yesterday for a vegetarian Moussaka recipe to accompany veal escalope. All the recipes I found contained legumes and as we had eaten the night before, I wanted to make a recipe without. Here is my adaptation of vegetarian moussaka.


  • 1 large eggplant
  • 2 potatoes, thinly sliced
  • 1 large onion, sliced
  • 1 tomato
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/4 cup flour
  • 1 teaspoon dried oregano and thyme
  • 1 teaspoon harissa sauce (optional)
  • salt and pepper to taste
  • 1/4 cup  grated Parmesan, mozzarella or emmental cheese


  • 1 1/4 cup of milk
  • 1 1/2 tablespoons butter
  • 2 tablespoons flour
  • 1 egg
  • salt, pepper and paprika


  1. Wash and slice the eggplant into slices about 1 cm. Sprinkle eggplant slices with salt and let drain for 30 minutes. Rinse and pat dry.
  2. Preheat oven to 375 F. Coat the eggplant slices with flour and lay them on a baking sheet lined with parchment paper. Bake 30 to 40 minutes.
  3. Meanwhile, heat a little oil in a frying pan and brown the sliced potatoes, then drain.
  4. In the same pan, saute the onion and garlic, then add the diced tomato, dried herbs and harissa sauce. Simmer about 10 minutes.
  5. In a 13×9 inch baking dish, spread a layer of eggplant and potatoes. Add a thick mixture of onions and tomato and finish with a layer of eggplant and potatoes.
  6. Combine butter, flour and milk in a saucepan. Bring to a gentle boil, whisking constantly. Season with pepper and nutmeg and paprika. Remove from heat, let cool for 5 minutes then add the beaten egg and mix. Pour the sauce over the dish and sprinkle cheese on top. Bake 25-30 minutes.

[Box type = “info”] Do you know that the eggplant skin contains large amounts of anthocyanins, which makes eggplant an excellent antioxidant. [/ Box]

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