Name: Vegetarian Moussaka with Eggplant, Tomato, and Béchamel
Total time: 65 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 large eggplants; 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 can crushed tomatoes; 1 teaspoon dried oregano; Salt and pepper to taste; 1 cup milk; 1/4 cup all-purpose flour; 1/4 cup butter; 1 cup grated Parmesan cheese

Vegetarian Moussaka with Eggplant, Tomato, and Béchamel

A meat-free version of moussaka using eggplant and a rich tomato sauce.

65 minutes6 servings

Method

Preheat oven to 375°F (190°C).
Slice eggplants and toss with olive oil. Bake for 20-25 minutes until tender.
In a pan, sauté onion and garlic until soft.
Add crushed tomatoes, oregano, salt, and pepper. Cook for 10 minutes.
In a separate pan, make béchamel sauce by melting butter, adding flour, and gradually whisking in milk until thickened.
In a baking dish, layer cooked eggplant and tomato sauce.
Pour béchamel sauce over the top.
Sprinkle Parmesan cheese on top.
Bake for 25-30 minutes until golden and bubbly.

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