Vegetable Moussaka

Classic Greek casserole layered with eggplant and béchamel.

Ingredients

• 2 large eggplant
• 3 medium potatoes
• 2 medium zucchini
• 1 large onion
• 3 cloves garlic
• 1.5 cups tomato sauce
• 3 cups béchamel sauce
• 0.5 tsp cinnamon
• 1 tsp oregano

Method

1. Preheat oven to 180°C (350°F). Slice and roast vegetables.
2. Sauté onion and garlic, mix with tomato sauce and spices.
3. Layer vegetables and sauce in a baking dish.
4. Pour béchamel over the top layer and bake.
5. Allow moussaka to rest before serving.

Chef's tips

• Layer baking is essential for even cooking
• Let it rest before serving