Eggplant Moussaka with Spiced Tomato Sauce

Method

1. Preheat oven to 375°F (190°C).
2. Slice the eggplant into 1/4-inch thick rounds and toss with olive oil. Place on a baking sheet and bake for 20-25 minutes until tender. Set aside.
3. In a large skillet, cook the onion and garlic until softened.
4. Stir in the oregano, cinnamon, and allspice. Add the tomato sauce and water, and simmer for 10 minutes.
5. In a separate saucepan, heat the milk and add the flour, stirring until thickened. Stir in the Parmesan cheese and season with salt and pepper.
6. Layer the cooked eggplant and meat-free mixture in a 9x13-inch baking dish.
7. Bake for 25-30 minutes until bubbly and golden. Let cool slightly before serving.