Vegetable Moussaka
A delicious and hearty vegetable moussaka, perfect for a comforting meal.
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Main Ingredients
- 2 large Eggplants sliced
- 3 medium Zucchinis sliced
- 2 large Potatoes sliced
- 1 large Onion chopped
- 3 cloves Garlic minced
- 400 grams Canned tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- to taste Salt and pepper
- 1 cup Grated cheese optional
Bechamel Sauce
- 4 tablespoons Butter
- 4 tablespoons Flour
- 2 cups Milk warmed
- ¼ teaspoon Nutmeg grated
- to taste Salt and pepper
Preheat your oven to 375°F (190°C).
Slice the eggplants, zucchinis, and potatoes. Fry them in a bit of olive oil until golden. Set aside.
In a frying pan, sauté the chopped onion and minced garlic until translucent. Add the canned tomatoes, oregano, basil, salt, and pepper. Simmer for 15 minutes.
For the bechamel sauce, melt the butter in a saucepan. Add the flour and cook for a minute. Gradually whisk in the warmed milk, stirring constantly until thickened. Season with nutmeg, salt, and pepper.
In a baking dish, layer the fried vegetables and tomato sauce. Pour the bechamel sauce over the top. Sprinkle with grated cheese if using.
Bake in the preheated oven for 45 minutes or until golden and bubbly. Let it cool for a few minutes before serving.
Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 900mg | Fiber: 8g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg
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