A hearty and flavorful vegetarian moussaka, perfect for a healthy and satisfying meal. Layers of roasted vegetables, rich tomato sauce, and creamy béchamel sauce make this dish a crowd-pleaser.
Preparation time
30min
Cooking time
55min
Ingredients
6 Servings
- 4 tablespoons all-purpose flour
- 0.5 teaspoon black pepper
- 4 tablespoons butter
- 800 grams canned tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 eggplants
- 3 cloves garlic
- 100 grams grated Parmesan cheese
- 500 milliliters milk
- 0.5 teaspoon nutmeg
- 4 tablespoons olive oil
- 1 onion
- 4 potatoes
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 2 zucchinis
Directions
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Brush the eggplant, zucchini, and potato slices with olive oil and place on baking sheets. Roast for 20 minutes or until tender.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Step 4
Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer for 15 minutes until the sauce thickens.
Step 5
In a saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux. Gradually add the milk, whisking constantly until smooth and thickened. Season with nutmeg and salt to taste.
Step 6
In a large baking dish, layer the roasted vegetables and tomato sauce, starting with a layer of potatoes, followed by eggplants, zucchinis, and tomato sauce. Repeat until all ingredients are used, finishing with a layer of vegetables.
Step 7
Pour the béchamel sauce over the top and spread evenly. Sprinkle with grated Parmesan cheese.
Step 8
Bake in the preheated oven for 30-35 minutes, until the top is golden and bubbling.
Step 9
Let the moussaka cool for 10 minutes before serving.