Description
A layered baked dish made with vegetables and béchamel sauce.
Ingredients
Scale
- 2 medium eggplants, sliced
- 2 medium zucchinis, sliced
- 1 large potato, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 2 cups béchamel sauce
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Sauté onion and garlic until soft.
- Add eggplant, zucchini, and potato. Cook until vegetables are tender.
- Stir in crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
- In a baking dish, layer the vegetable mixture. Pour béchamel sauce on top.
- Bake for 45 minutes until golden brown.
- Let it cool for 10 minutes before serving.
Notes
- Use fresh herbs for more flavor.
- Allow the moussaka to rest before serving for better slicing.
- Pair with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg