Vegetable Moussaka Recipe
Layered eggplant, potatoes, and a rich tomato sauce baked to perfection.
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Ingredients
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Vegetable Layers
Tomato Sauce
Béchamel Sauce
Method
Preparation of Vegetables
- 1
Slice the Vegetables
Wash and slice the eggplant, potatoes, and zucchini into 1/4 inch thick slices.
- 2
Salt the Eggplant
Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
Make the Tomato Sauce
- 3
- 4
Add Tomatoes and Seasonings
Stir in the canned diced tomatoes, tomato paste, oregano, salt, and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
Prepare Béchamel Sauce
- 5
- 6
Make Roux
Add the flour to the melted butter and whisk continuously for about 2 minutes to form a roux.
- 7
Add Milk
Gradually whisk in the milk, stirring constantly until the mixture thickens. Add nutmeg and salt, then remove from heat and stir in the grated Parmesan cheese.
Assemble and Bake
- 8
Layer the Ingredients
In a greased baking dish, layer half of the eggplant, followed by half of the potatoes, and half of the zucchini. Pour half of the tomato sauce over the vegetables. Repeat the layers.
- 9
Top with Béchamel
Pour the béchamel sauce over the top layer of vegetables and spread evenly.
- 10
Bake
Preheat the oven to 180°C (350°F) and bake for about 45 minutes, or until the top is golden and bubbling.
- 11
Cool and Serve
Let the moussaka cool for 10-15 minutes before slicing and serving.
