Vegetable Moussaka with a Twist

Method

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