Description
Savor the rich flavors of this comforting Vegetable Moussaka, featuring layers of tender vegetables topped with a creamy bechamel sauce. A delightful dish perfect for any occasion!
Ingredients
Scale
- 2 medium eggplants, sliced into rounds
- 2 medium zucchinis, sliced into rounds
- 3 large potatoes, sliced into rounds
- 1 cup tomato sauce
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Salt, to taste
- 4 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 1/4 tsp nutmeg
- Salt and pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle salt over eggplant slices and let sit for about 30 minutes to draw out moisture.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add eggplant, zucchini, and potatoes to the skillet; cook for about five minutes until they start to soften.
- In a baking dish, layer sliced potatoes at the bottom.
- Add half of the cooked vegetable mixture followed by half of the tomato sauce.
- Repeat layering with the remaining vegetables and sauce.
- In a saucepan, melt butter over medium heat. Whisk in flour until smooth.
- Gradually add milk while whisking continuously until thickened (about five minutes).
- Stir in nutmeg and season with salt and pepper.
- Pour bechamel sauce evenly over the layered moussaka.
- Bake in preheated oven for about one hour or until golden brown on top.
- Let cool slightly before serving.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Feel free to substitute or add other vegetables like bell peppers or mushrooms for variety. For added flavor, sprinkle fresh herbs such as thyme or oregano between layers.