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Greek Vegetable Moussaka

Name: Greek Vegetable Moussaka
Total time: 60 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large eggplants; 2 large potatoes; 1 onion, chopped; 2 cloves garlic, minced; 1 cup tomato sauce; 1/2 cup olive oil; 1/2 cup milk; 1/2 cup flour; 1/2 cup grated Parmesan cheese; Salt and pepper to taste

A layered dish of eggplant, potatoes, and a creamy béchamel sauce, baked to perfection.

60 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplants and potatoes into thin rounds. Sauté in olive oil until tender.
In a pan, cook onion and garlic, add tomato sauce, and simmer.
Layer eggplant, potato, and tomato sauce in a baking dish.
In a saucepan, make béchamel by melting butter, adding flour, then milk and Parmesan. Pour over the layers.
Bake for 25-30 minutes until bubbly and golden.

Moussaka Vegetable Greek Bake Greece recipes

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