Description

A hearty vegetable moussaka casserole layered with roasted eggplant, rich tomato vegetable sauce, and a creamy cheesy topping baked until golden and comforting.

Ingredients

2 large eggplants

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 carrot, diced

1 zucchini, diced

1 red bell pepper, diced

1 can chopped tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt, to taste

Black pepper, to taste

2 tablespoons butter

2 tablespoons all-purpose flour

1½ cups milk

½ cup grated cheddar cheese

½ cup grated mozzarella cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 200°C (400°F). Slice eggplants into thin rounds, place on a baking tray, drizzle with olive oil, and roast for 20 minutes until tender.
In a large pan, heat a little olive oil. Sauté chopped onion and garlic for 2–3 minutes until fragrant.
Add diced carrot, zucchini, and red bell pepper. Cook for 5–7 minutes until slightly softened.
Stir in chopped tomatoes, tomato paste, oregano, thyme, salt, and black pepper. Simmer for 10 minutes until thickened.
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in milk and cook until smooth and thick. Stir in half of the grated cheese and season lightly.
Layer half of the roasted eggplant in a baking dish. Spread the vegetable sauce over it, then add remaining eggplant.
Pour the cheese sauce evenly over the top and sprinkle with remaining cheese.
Bake for 25–30 minutes until golden and bubbling. Let rest a few minutes before serving.

Notes

Add sliced potatoes for a more traditional and hearty variation.

Swap cheeses with feta or Parmesan for a sharper flavor.

Mix in lentils or chickpeas for extra protein.

Store leftovers in the refrigerator for up to 4 days.

Reheat in the oven at 180°C (350°F) for best texture.

Freeze for up to 2 months and thaw before reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 portion
Calories: 360 kcal
Sugar: 9 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 8 g
Protein: 12 g
Cholesterol: 35 mg