⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 40 minutes

Total Time: 70 minutes

🍽 Ingredients

• 1 medium Eggplant
• 1 medium Zucchini
• 2 medium Potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 4 tablespoons Butter
• 4 tablespoons All-purpose flour
• 4 cups Milk
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• A pinch Nutmeg
• 1/2 cup Parmesan cheese

📖 Instructions

1. Preheat your oven to 400°F (200°C). This is super important for perfectly roasted veggies.
2. Peel and chop your vegetables: Wash the eggplant, zucchini, and potatoes thoroughly. Peel the potatoes and eggplant (I know, it's a bit of a chore, but trust me on this one!). Chop the eggplant and zucchini into 1-inch cubes. Cut the potatoes into 1/2-inch thick slices.
3. Toss the vegetables with olive oil, salt, and pepper: In a large bowl, combine the chopped vegetables with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss everything together until the veggies are evenly coated. This ensures even cooking and enhances their flavor.
4. Roast the vegetables: Spread the vegetables in a single layer on a large roasting pan. Roast for 30-40 minutes, or until they are tender and slightly golden brown, flipping halfway through. Don't overcrowd the pan; it's best to roast in batches if needed for optimal results.
5. While the vegetables are roasting, prepare the béchamel sauce: In a medium saucepan, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 4 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to make a roux (this is where the magic happens!). Gradually whisk in 4 cups of milk until smooth. Season with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of nutmeg. Bring to a simmer, whisking frequently until the sauce thickens, about 5-7 minutes. Stir in 1/2 cup of grated Parmesan cheese. Be sure to keep whisking so it doesn't burn and stick to the bottom of the pan!
6. Ricing the potatoes (optional): Once your potatoes are cooked, you can use a potato ricer for a super smooth texture. Otherwise, a good mashing with a fork works perfectly fine.
7. Assemble the Moussaka: In a 9x13 inch baking dish, layer half of the roasted eggplant and zucchini. Spread half of the riced or mashed potatoes evenly over the vegetables. Then, add the remaining roasted vegetables, followed by the rest of the riced potatoes. Pour the béchamel sauce over the top, making sure it covers everything evenly.
8. Bake the Moussaka: Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly. Keep an eye on it so it doesn't burn!
9. Let it rest: Allow the moussaka to rest for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully and makes slicing easier. Enjoy!

📝 Notes

• For extra flavor, add a pinch of garlic powder or dried oregano to the roasted vegetables.
• If you don't have a potato ricer, you can mash the potatoes with a fork instead.
• Feel free to experiment with other vegetables such as bell peppers or carrots.
• Adjust the seasoning to your taste preference. A little extra salt and pepper always helps!