Vegetarian Mousakka Recipe
Layers of sliced eggplant, potatoes & onions, topped with béchamel sauce
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Ingredients
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Vegetable Layers
Béchamel Sauce
Method
Preparation of Vegetables
- 1
Prepare the Eggplant
Slice the eggplant into 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Prepare the Potatoes
Peel and slice the potatoes into 1/4 inch thick rounds. Rinse under cold water and set aside.
- 3
Prepare the Onion
Chop the onion finely.
- 4
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add eggplant slices and potatoes, seasoning with salt, pepper, and oregano. Cook until the vegetables are tender and lightly golden, about 10-12 minutes.
Béchamel Sauce Preparation
- 5
- 6
Add the Milk
Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5-7 minutes.
- 7
Season the Sauce
Add nutmeg, salt, and black pepper to the sauce. Stir well and remove from heat. Finally, mix in the grated Parmesan cheese until melted and smooth.
Assembling the Moussaka
- 8
Layer the Ingredients
In a greased 9x13 inch baking dish, layer half of the sautéed vegetables, followed by a layer of half of the béchamel sauce. Repeat with the remaining vegetables and top with the remaining béchamel sauce.
- 9
Bake
Preheat the oven to 375°F (190°C). Bake the moussaka for 30-35 minutes or until the top is golden and bubbly.
- 10
Cool and Serve
Allow the moussaka to cool for about 10-15 minutes before slicing. Serve warm and enjoy!