Vegetarian Moussaka

A hearty and comforting Greek dish made with layers of eggplant, potatoes, and a creamy béchamel sauce.

Ingredients - Serves 6

Preheat the oven to 400°F. Arrange the eggplant and potato slices on a baking sheet, brush with olive oil, and bake for 20 minutes.
In a large skillet, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until soft.
Add the tomatoes, cinnamon, allspice, salt, and pepper to the skillet. Simmer for 15 minutes.
In a separate saucepan, make the béchamel sauce by whisking together the flour and milk over medium heat. Stir until thickened, then add the nutmeg and half of the Parmesan cheese.
In a baking dish, layer the eggplant, potato slices, and tomato mixture. Pour the béchamel sauce over the top and sprinkle with the remaining Parmesan cheese.
Bake for 30 minutes, or until the top is golden and bubbly. Let cool for 10 minutes before serving.