Vegetarian Moussaka

Rating: 3.37 / 5.00 (106 Votes)

Total time: 1 hour

Servings: 3.0 (servings)


For the bechamel sauce:

For the tomato sauce:


Preheat the oven to 200 °C top heat. Cut the melanzani into slices about 1 cm thick, brush with olive oil and bake in the oven for about 20 minutes until brown on both sides.

Boil potatoes until undercooked, peel and slice. Dice onion and garlic, sauté in oil until golden.

Add tomatoes, salt, pepper, sugar, oregano and chili powder and simmer uncovered for about 25 minutes. Add chopped parsley.

Prepare a bechamel sauce with oil, flour and milk. Season to taste with salt, pepper, nutmeg and lemon juice.

Grate the Parmesan and add to the béchamel sauce.

Preheat oven to 160 °C convection oven. In a baking dish, alternate layers of melanzani, tomato sauce, potatoes and béchamel sauce. The last layer should be bechamel sauce.

Bake the moussaka for about 50 minutes, until the surface is brown.

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