Vegetable Moussaka

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)
• 4 tablespoons Butter
• 4 tablespoons Flour
• 2 cups Milk (warmed)
• 1/4 teaspoon Nutmeg (grated)
• to taste Salt and pepper

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Slice the eggplants, zucchinis, and potatoes. Fry them in a bit of olive oil until golden. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   In a baking dish, layer the fried vegetables and tomato sauce. Pour the bechamel sauce over the top. Sprinkle with grated cheese if using.

6. 6

   Bake in the preheated oven for 45 minutes or until golden and bubbly. Let it cool for a few minutes before serving.