Eggplant Moussaka
Layers of roasted eggplant, creamy béchamel sauce, and tomato ragù baked until golden, the classic Mediterranean vegetarian showstopper.
Ingredients (serves 6)
- 2 large eggplants
- 2 cans crushed tomatoes
- 1 onion
- 4 cloves garlic
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 0.5 cup parmesan
- 0.25 cup olive oil
- 1 tablespoon oregano
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Slice eggplant lengthwise into 0.5-inch slabs. Brush with olive oil and roast at 400°F for 15 minutes.
- 2
Dice onion and sauté with minced garlic. Add crushed tomatoes and oregano. Simmer for 10 minutes.
- 3
Melt butter in a saucepan. Whisk in flour to form a roux, cook for 1 minute. Gradually add milk, stirring until thick. Season with salt and pepper.
- 4
In a 9x13 baking dish, layer half the eggplant, half the tomato sauce, then remaining eggplant and sauce.
- 5
Top with béchamel sauce and sprinkle parmesan. Bake at 375°F for 25 minutes. Let cool 5 minutes before serving.
