Vegetarian Moussaka
A layered baked dish with eggplant, potatoes, and a rich tomato sauce topped with creamy béchamel.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggplant | 2 | Count |
| Potato | 3 | Count |
| Olive Oil | 100 | Milliliters |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Canned Tomatoes | 400 | Grams |
| Tomato Paste | 2 | Tbsp |
| Cinnamon | 1 | Tsp |
| Oregano | 1 | Tsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Butter | 60 | Grams |
| All-purpose Flour | 60 | Grams |
| Whole Milk | 500 | Milliliters |
| Nutmeg | 0.25 | Tsp |
| Parmesan Cheese | 100 | Grams |
| Egg | 1 | Count |
Instructions
- Preheat the oven to 180 degrees Celsius.
- Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Heat olive oil in a frying pan and fry eggplant and potato slices until golden. Drain on paper towels.
- In a separate pan, sauté onion and garlic until soft. Add crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
- In a saucepan, melt butter and stir in flour to form a roux. Gradually whisk in milk, cooking until thickened. Add nutmeg and parmesan cheese, then remove from heat and stir in beaten egg.
- In a baking dish, layer potatoes, eggplant, and tomato sauce. Repeat layers, finishing with béchamel sauce on top.
- Bake in the preheated oven for 45 minutes until the top is golden and bubbling. Let it cool slightly before serving.
Prep
- Salt eggplant slices and let them sit for 30 minutes to draw out moisture.
Kitchen equipment
Baking DishWhisk