Ingredients
Equipment
Oven Baking pans
Cooking Instructions
- Preheat oven to 400°F (205°C).
- Brush eggplant and potato slices lightly with olive oil and season with salt and pepper.
- Roast on baking sheets 15-20 minutes, until just tender. Set aside.
- Make the Tomato Sauce
- Heat olive oil in a pan over medium heat.
- Add onion and cook 5-6 minutes until soft.
- Add garlic and cook 30 seconds.
- Stir in tomatoes, oregano, cinnamon, salt, and pepper.
- Simmer 10-15 minutes, until slightly thickened.
- Make the Creamy Topping
- In a saucepan, melt butter or heat olive oil.
- Whisk in flour and cook 1 minute.
- Slowly whisk in milk, stirring until thickened.
- Season with nutmeg, salt, and pepper.
- Stir in cheese.
- Assemble the Moussaka
- Lower oven to 375°F (190°C).
- Layer potatoes on the bottom of a baking dish.
- Add eggplant, then tomato sauce.
- Repeat layers if needed.
- Pour creamy topping evenly over the top.
- Bake
- Bake 35-40 minutes, until golden and bubbling.
- Let rest 10-15 minutes before slicing.
Nutrition
Notes
Grow-it-yourself: eggplant, potatoes, onions, and herbs are garden-friendly
Vegan option: use plant milk and plant-based cheese or a thick cashew sauce
Extra depth: add mushrooms to the tomato layer
Make ahead: tastes even better the next day