Name: Vegetarian Moussaka Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: Greek
Ingredients: 2 large eggplants, sliced lengthwise; 2 zucchinis, sliced lengthwise; 1 large potato, peeled and thinly sliced; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 can of crushed tomatoes (400g); 2 tbsp tomato paste; 1 tsp dried oregano; 1 tsp dried basil; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Salt and pepper, to taste; 1 cup of grated Parmesan cheese; For the béchamel sauce:; 3 tbsp unsalted butter; 3 tbsp all-purpose flour; 2 cups of milk; Salt and pepper, to taste; 1/4 tsp ground nutmeg; For the topping:; 1/4 cup breadcrumbs

How To Make Vegetarian Moussaka

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Preparation: 30 minutes

Cooking: 1 hour

Total: 1 hour and 30 minutes

Serves:

Ingredients

2 large eggplants, sliced lengthwise
2 zucchinis, sliced lengthwise
1 large potato, peeled and thinly sliced
1 onion, finely chopped
3 cloves of garlic, minced
1 can of crushed tomatoes (400g)
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Salt and pepper, to taste
1 cup of grated Parmesan cheese
For the béchamel sauce:
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups of milk
Salt and pepper, to taste
1/4 tsp ground nutmeg
For the topping:
1/4 cup breadcrumbs

Instructions

Preheat the oven to 400°F (200°C). Place the sliced eggplants, zucchinis, and potatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 15-20 minutes, until slightly tender.
In a large skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, ground cinnamon, ground nutmeg, salt, and pepper. Simmer for 10 minutes.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux. Cook for 1-2 minutes, then gradually whisk in the milk. Continue to whisk until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and ground nutmeg.
To assemble the moussaka, spoon some tomato sauce onto the bottom of a baking dish. Layer half of the roasted eggplants, zucchinis, and potatoes on top. Spread half of the béchamel sauce over the vegetables. Repeat with another layer of vegetables and béchamel sauce.
Sprinkle the grated Parmesan cheese on top of the final layer of béchamel sauce. Sprinkle breadcrumbs evenly over the cheese.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and bubbly.
Allow the moussaka to cool for a few minutes before serving. Serve hot and enjoy!