Eggplant Moussaka (Vegetarian)

Instructions

1. 1Preheat your oven to 190°C.
2. 2Slice the 2 eggplants and 2 potatoes into 0.635 cm thick rounds. Arrange them on baking sheets, brush both sides with 2 tbsp of the 4 tbsp olive oil, and bake for 20 minutes, flipping them halfway through until they start to soften. While the eggplant and potatoes bake, heat the remaining 2 tbsp olive oil in a large skillet over medium heat. Add 1 chopped onion and 3 minced cloves of garlic and cook until they are soft, about 5-7 minutes.
3. 3Stir the about 790 g crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 0.5 tsp cinnamon, 1 tsp salt, and 0.5 tsp black pepper into the skillet with the onions and garlic. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until it has thickened slightly.
4. 4In a medium saucepan over medium heat, melt the 4 tbsp butter. Whisk in the 4 tbsp flour and cook, whisking constantly, for 1 minute until it forms a smooth paste. Gradually whisk in the 3 cups of milk, a little at a time, ensuring no lumps form. Bring the mixture to a gentle simmer and cook, whisking often, for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in a pinch of nutmeg and the 1/2 cup of Parmesan cheese until the cheese is melted and the sauce is smooth.
5. 5To assemble the moussaka, spread a thin layer of the tomato sauce on the bottom of a 22.86 × 33.02 cm baking dish. Arrange a layer of the baked eggplant slices over the sauce, followed by a layer of the baked potato slices. Spoon about half of the remaining tomato sauce over the potatoes. Repeat the layers with the remaining eggplant, potatoes, and tomato sauce.
6. 6Carefully pour the béchamel sauce evenly over the top layer of the tomato sauce. Spread it gently to cover the entire surface. Bake in the preheated oven at 190°C for 30 minutes, or until the top is golden brown and bubbly.

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