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Eggplant Potato Moussaka

Name: Eggplant Potato Moussaka
Total time: 60 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 large potatoes; 2 cups grated Parmesan cheese; 1 cup all-purpose flour; 1 cup milk; 1 cup vegetable broth; 1 tablespoon olive oil; Salt and pepper to taste; 1 teaspoon ground cinnamon

A layered casserole with eggplant, potatoes, and a creamy béchamel sauce, typical of Greek cuisine.

60 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplant and potatoes into 1/4-inch thick rounds.
In a large pot, bring vegetable broth to a boil. Add eggplant and potatoes, and cook until tender. Drain and set aside.
In a saucepan, melt olive oil over medium heat. Whisk in flour and cook for 1 minute.
Gradually add milk, stirring constantly. Bring to a simmer and cook until thickened.
Stir in Parmesan cheese, salt, pepper, and cinnamon. Remove from heat.
In a 9x13-inch baking dish, layer cooked eggplant and potatoes. Pour béchamel sauce over the top.
Bake for 25-30 minutes until golden and bubbly.

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