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Vegetarian Moussaka with Eggplant and Zucchini

Name: Vegetarian Moussaka with Eggplant and Zucchini
Total time: 120 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 eggplants; 2 zucchinis; 1 onion; 2 cloves garlic; 1 cup tomato sauce; 1 tbsp olive oil; 1 tbsp dried oregano; 1/2 cup breadcrumbs; 1/2 cup grated Parmesan; 1 cup béchamel sauce; Salt and pepper to taste

A classic Greek vegetarian moussaka featuring layers of eggplant, zucchini, and a creamy béchamel sauce.

120 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplants and zucchinis into 1/4-inch rounds.
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 eggplant and zucchini 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.

Vegetarian Moussaka Eggplant Zucchini Greek Greece recipes

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