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Vegetable Moussaka with Bechamel Sauce

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Vegetable Moussaka with Bechamel Sauce is a delightful Mediterranean dish that layers roasted vegetables, including eggplant and zucchini, with a rich tomato sauce and a creamy Bechamel topping. This comforting casserole is perfect for gatherings or cozy dinners at home, offering satisfying flavors that appeal to everyone, even the most discerning palates.

Ingredients

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  • 2 medium eggplants, sliced
  • 2 medium zucchini, sliced
  • 2 large potatoes, peeled and sliced
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • Pinch of nutmeg
  • Salt and pepper to taste

Instructions

  1. Slice eggplants, zucchini, and potatoes; sprinkle with salt and let sit for 30 minutes to remove moisture.
  2. Preheat oven to 400°F (200°C). Rinse eggplants and pat dry. Toss all vegetables in olive oil and roast for 20-25 minutes until tender.
  3. In a skillet, sauté onions in olive oil until translucent; add garlic and cook for another minute.
  4. Layer roasted vegetables in a baking dish starting with potatoes, followed by eggplant, zucchini, onion-garlic mixture, and diced tomatoes.
  5. For Bechamel sauce, melt butter in a saucepan over medium heat. Whisk in flour, then gradually add milk until thickened. Stir in nutmeg, salt, and pepper.
  6. Pour Bechamel over assembled layers and bake uncovered at 375°F (190°C) for about an hour until bubbly and golden.

Nutrition

Find it online: https://cookinghack.com/delicious-vegetable-moussaka-with-bechamel-sauce-recipe/