Name: Valencian-Style Vegetarian Moussaka
Total time: 95 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 large eggplants; 1 zucchini; 2 large potatoes; 1 onion; 2 cloves garlic; 1 can tomato sauce; 200ml vegetable broth; 200ml milk; 100g butter; 100g flour; Salt and pepper to taste

A meat-free version of the classic Spanish vegetable moussaka, using a mix of eggplant, zucchini, and potatoes with a rich tomato-based sauce and béchamel topping.

Method

Preheat oven to 180°C (350°F).
Slice eggplant, zucchini, and potatoes into 5mm thick rounds.
In a pan, sauté onion and garlic until fragrant.
Add tomato sauce and vegetable broth, then simmer for 10 minutes.
In a separate pan, sauté eggplant, zucchini, and potato slices until softened.
In a separate pot, make a béchamel sauce by melting butter, adding flour, then gradually adding milk.
Layer the cooked vegetables in a baking dish.
Top with béchamel sauce.
Bake for 25-30 minutes until golden brown.