Greek · Greece

Vegetarian Moussaka

Name: Vegetarian Moussaka
Total time: 60 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 large eggplant; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 cup tomato sauce; 2 cups milk; 1/4 cup all-purpose flour; 1/4 cup grated Parmesan cheese; Salt and pepper to taste

A meat-free version of moussaka using eggplant and a creamy béchamel sauce.

60 minutes4 servings

Method

Preheat oven to 180°C (350°F).
Slice eggplant into 1cm thick rounds and toss with olive oil. Bake for 20-25 minutes until tender.
In a pan, sauté onion and garlic until soft. Add tomato sauce and simmer for 10 minutes.
In a saucepan, heat milk and whisk in flour until thickened. Stir in Parmesan and season.
Layer cooked eggplant and tomato mixture in a baking dish.
Pour béchamel sauce over the top and bake for 25-30 minutes until golden. Let rest before serving.

Greek Eggplant Vegetarian Béchamel Greece recipes

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