Vegetable Moussaka
Indulge in the comforting layers of this hearty Vegetable Moussaka, a Mediterranean-inspired dish bursting with flavor and wholesome ingredients. Perfectly roasted eggplant, zucchini, and potatoes create a tender, caramelized base, topped with a rich tomato sauce infused with cinnamon, oregano, and fresh parsley for a fragrant, savory twist. A velvety béchamel sauce, enhanced by a hint of nutmeg and Parmesan, is spread luxuriously over the layers and baked to golden perfection. This meatless moussaka is a show-stopping main course, ideal for vegetarians and anyone who loves vibrant, home-cooked comfort food. Serve it warm for a satisfying dinner that’s as delicious as it is nourishing—perfect for a family meal or entertaining guests.
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Recipe Information
Ingredients
- 2 large eggplants
- 2 medium zucchini
- 3 medium potatoes
- 5 tablespoons olive oil
- 1 large onion
- 3 garlic cloves
- 4 medium tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 2 tablespoons fresh parsley
- 3 cups milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 0.25 teaspoons nutmeg
- 0.5 cups grated Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Preheat oven to 400°F (200°C).
Slice the eggplants, zucchini, and potatoes into 1/4-inch thick rounds. Brush both sides of the slices with 3 tablespoons of olive oil, season with salt, and lay them on baking sheets in a single layer. Roast for 20 minutes, flipping halfway through, until tender and lightly golden. Set aside.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them until softened, about 5 minutes.
Chop the tomatoes and add them to the skillet along with the tomato paste, cinnamon, oregano, chopped parsley, salt, and pepper to taste. Simmer for 10-15 minutes until the sauce thickens. Remove from heat and set aside.
To make the béchamel sauce, melt the butter in a medium saucepan over medium-low heat. Stir in the flour and cook for 1-2 minutes, until light golden. Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the sauce thickens, about 5 minutes.
Add the nutmeg, salt, pepper, and Parmesan cheese to the béchamel. Stir to combine and remove from heat.
Lower the oven temperature to 375°F (190°C). In a large baking dish, layer half the roasted potatoes, eggplant, and zucchini. Spread half the tomato sauce on top. Repeat with the remaining vegetables and sauce.
Pour the béchamel sauce evenly over the top layer, spreading it out with a spatula to cover completely.
Bake in the preheated oven for 30-35 minutes until the top is set and golden brown. Let rest for 10 minutes before serving.
Serve warm, garnished with extra parsley if desired.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 564 mg | 25% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 16.9 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 271 mg | 21% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
