Vegetarian Eggplant Moussaka with Béchamel

Method

1. Preheat oven to 180°C (350°F).
2. Slice the eggplant into 1cm thick rounds and toss with olive oil. Bake for 20 minutes until tender.
3. In a pan, cook the onion and garlic until softened. Add spices and cook for 5 minutes.
4. Stir in tomato sauce and simmer for 10 minutes. Set aside.
5. In a separate pan, melt butter and whisk in flour to make a roux. Gradually add milk, stirring constantly until thickened.
6. Stir in Parmesan cheese and season with salt and pepper.
7. In a baking dish, layer the cooked eggplant and tomato mixture, then top with béchamel sauce.
8. Bake for 25 minutes until golden and bubbly.