Greek · Greece
Roasted Vegetables with Moussaka Sauce
A variation of Greek moussaka using roasted vegetables and a rich tomato-based sauce, served with roasted cauliflower.
130 minutes6 servings
Ingredients
Method
- Preheat oven to 375°F (190°C).
- Cut eggplants and zucchinis into 1-inch cubes.
- Toss with olive oil, salt, and pepper, and roast for 25 minutes.
- In a skillet, sauté onions and garlic in olive oil until softened.
- Add tomato sauce, oregano, salt, and pepper, and simmer for 10 minutes.
- Layer roasted vegetables in a baking dish, top with tomato mixture.
- Sprinkle breadcrumbs and Parmesan over the top.
- Pour béchamel sauce over the layers.
- Bake for 25-30 minutes until golden and bubbly.
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