Vegetarian Moussaka
A comforting Mediterranean casserole featuring layers of eggplant, potatoes, and a delicious veggie mix, enhanced by a creamy béchamel sauce.
Ingredients
Vegetables
- 2 large eggplants, sliced Lightly salted before cooking to remove moisture.
- 3 medium potatoes, sliced Sliced and prepared like eggplants.
- 1 cup cherry tomatoes, chopped (or a can of crushed tomatoes) For a rich tomato base.
- 1 1 bell pepper, chopped Adds color and flavor.
- 1 large onion, finely chopped To be sautéed for aromatic flavor.
- 2 cloves garlic, minced Enhances overall flavor.
Seasonings & Oil
- 1 teaspoon ground cinnamon Adds warmth and depth.
- 1 teaspoon dried oregano Traditional Mediterranean herb.
- to taste salt and pepper For seasoning.
- as needed olive oil For frying vegetables.
Béchamel
- 1 cup béchamel sauce Can be store-bought or homemade.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the eggplants and potatoes, then sprinkle them lightly with salt and let them sit for about 20 minutes.
Cooking Vegetables
- In a large pan, heat some olive oil over medium heat. Add the onion and garlic, sauté until golden.
- Add the chopped bell pepper and chopped tomatoes, and cook until soft.
- Stir in the cinnamon, oregano, salt, and pepper, and let simmer for about 10 minutes.
Frying Eggplants and Potatoes
- Rinse and pat dry the eggplants and potatoes. In another pan, heat olive oil and lightly fry the eggplant slices until golden brown.
- Repeat the frying process for the potato slices, doing it in batches for best results.
Layering Ingredients
- In a baking dish, layer the ingredients starting with potatoes at the bottom.
- Follow with half of the eggplant slices and spread half of the vegetable mixture on top.
- Repeat the layers, ending with the remaining eggplants.
Adding Béchamel and Baking
- Pour the béchamel sauce over the last layer of eggplants.
- Place the baking dish into the oven and bake for about 40-45 minutes until the top is golden and bubbling.
Serving
- Let it cool slightly before serving.
Notes
For an extra crunch, consider adding a layer of breadcrumbs on the béchamel before baking. Leftovers can be stored in an airtight container in the fridge for 3-4 days.