Description
A comforting vegetarian casserole inspired by classic Greek moussaka, layered with roasted eggplant, hearty vegetable tomato sauce, and a creamy cheese topping baked until golden and bubbling.
Ingredients
- 2 large eggplants, sliced into thin rounds
- 2 tablespoons olive oil
- 1 onion, finely 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
Instructions
- Preheat the oven to 200°C (400°F). Arrange the sliced eggplant on a baking tray, drizzle with olive oil, and roast for about 20 minutes until softened.
- In a large pan over medium heat, sauté the chopped onion and minced garlic for 2–3 minutes until fragrant.
- Add the diced carrot, zucchini, and red bell pepper to the pan and cook for 5–7 minutes until slightly softened.
- Stir in the chopped tomatoes, tomato paste, oregano, thyme, salt, and black pepper. Simmer for about 10 minutes until the sauce thickens.
- In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and cook until the sauce becomes smooth and thick. Stir in half of the grated cheese and season lightly with salt and pepper.
- In a baking dish, layer half of the roasted eggplant slices, then spread the vegetable tomato mixture evenly over the top.
- Add the remaining eggplant slices as the next layer.
- Pour the creamy cheese sauce evenly over the casserole and sprinkle the remaining grated cheese on top.
- Bake for 25–30 minutes until the top is golden and bubbling. Let the casserole rest for a few minutes before serving.
Notes
- You can substitute mozzarella or cheddar with Parmesan or feta for a different flavor profile.
- Allow the casserole to rest for 5–10 minutes before slicing to help the layers set.
- This dish can be prepared ahead and refrigerated before baking.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 35 mg
