Vegetable Moussaka
A hearty Mediterranean casserole made with roasted eggplant, zucchini, potatoes, rich tomato sauce, and a creamy béchamel topping baked until golden.
Prep Time
30 mins min
Cook Time
55 mins min
Total Time
85 min
Servings
6
Ingredients
- 2 medium eggplants, sliced
- 1 2 zucchini, sliced
- 1 2 potatoes, thinly sliced
- 2 tbsp olive oil
- 1 1 onion, diced
- 3 garlic cloves, minced
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 0.5 tsp paprika
- 1 Salt and black pepper to taste
- 2 tbsp chopped parsley
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 0.25 cup grated Parmesan cheese
- 1 1 egg
- 1 Pinch of nutmeg
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
Arrange eggplant, zucchini, and potato slices on baking trays, brush lightly with olive oil, and roast for 20 minutes.
- 3
Meanwhile, heat olive oil in a skillet and sauté onion until soft.
- 4
Add garlic and cook for 1 minute.
- 5
Stir in crushed tomatoes, tomato paste, oregano, cinnamon, paprika, salt, and pepper.
- 6
Simmer the sauce for 15 minutes, then stir in chopped parsley.
- 7
For the béchamel, melt butter in a saucepan, whisk in flour, and cook for 1 minute.
- 8
Gradually whisk in milk until smooth and thickened.
- 9
Remove from heat and stir in Parmesan, nutmeg, and beaten egg.
- 10
In a baking dish, layer potatoes, tomato sauce, eggplant, more sauce, zucchini, and the remaining sauce.
- 11
Pour the béchamel evenly over the top.
- 12
Bake for 35 minutes until golden brown.
- 13
Allow to rest for 10 minutes before serving.
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