Baked Vegetable Moussaka

Are you looking for a comforting Mediterranean dish that will transport you to the sunny shores of Greece? Look no further than this delicious recipe for Baked Vegetable Moussaka. This hearty casserole combines layers of roasted veggies, savory tomato sauce, and creamy béchamel for a truly satisfying meal. Let’s dive into the details of how to make this Greek-inspired masterpiece!

Title: Baked Vegetable Moussaka

Ingredients:
– 1 large eggplant, sliced into 1/2-inch rounds
– 2 zucchinis, thinly sliced lengthwise
– 1 yellow onion, diced
– 4 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 cup chopped tomatoes (canned is fine)
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup olive oil
– 1/4 cup all-purpose flour
– 2 cups milk
– 1/2 cup grated Parmesan cheese

Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly golden. Remove from oven and set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until softened, about 5 minutes.
4. Stir in the chopped tomatoes, dried oregano, and thyme. Season with salt and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
5. Layer half of the roasted eggplant slices in the bottom of a baking dish. Top with half of the sliced zucchinis. Spread half of the tomato mixture over the vegetables.
6. Repeat the layering process with the remaining eggplant, zucchinis, and tomato mixture.
7. In a saucepan, heat the remaining olive oil over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes until golden.
8. Gradually whisk in the milk, stirring continuously to avoid lumps. Cook the béchamel sauce until thickened, about 5-7 minutes.
9. Remove the saucepan from heat and stir in half of the grated Parmesan cheese. Season with salt and pepper.
10. Pour the béchamel sauce over the layered vegetables in the baking dish. Sprinkle the remaining Parmesan cheese on top.
11. Bake the moussaka in the preheated oven for 30-35 minutes, or until bubbly and golden brown on top.
12. Allow the moussaka to cool slightly before serving. Garnish with fresh herbs, such as parsley or dill, for a pop of color and flavor.

While this Baked Vegetable Moussaka may take a bit of time to prepare, the end result is well worth the effort. This dish is perfect for a cozy family dinner or a gathering with friends. The layers of tender vegetables and creamy béchamel sauce will surely satisfy your cravings for a taste of the Mediterranean. So, roll up your sleeves, gather your ingredients, and get ready to impress your loved ones with this delicious Greek-inspired recipe!