Moussaka is a classic Greek dish consisting of layers of eggplant, spiced meat (or lentils for a vegan version), and a creamy béchamel sauce. This hearty casserole is baked to perfection, resulting in a flavorful and comforting meal.

INGREDIENTS

• 2 large eggplants, sliced into 1/4-inch rounds
• Salt, for sweating the eggplant
• Olive oil, for brushing the eggplant slices
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 lb (450g) ground lamb (or lentils for a vegan version)
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• For the Béchamel Sauce:
  • 4 tablespoons vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups plant-based milk (such as almond or soy)
  • Salt and pepper to taste
  • Pinch of nutmeg
• Fresh parsley, chopped, for garnish

INSTRUCTIONS

1. Preheat the oven to 400°F (200°C).
2. Place the sliced eggplant rounds in a colander and sprinkle with salt. Let them sit for about 30 minutes to draw out the bitterness. Rinse and pat dry with paper towels.
3. Arrange the eggplant slices on baking sheets and brush both sides with olive oil. Bake in the preheated oven for 15-20 minutes until tender and slightly browned. Remove from oven and set aside.
4. In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
5. If using ground lamb, add it to the skillet and cook until browned, breaking it up with a spoon. If using lentils, add cooked lentils to the skillet.
6. Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer the mixture for about 10-15 minutes until it thickens.
7. For the Béchamel Sauce: In a separate saucepan, melt the vegan butter over medium heat. Stir in the flour to form a paste (roux). Cook for 1-2 minutes, then gradually whisk in the plant-based milk until smooth and thickened. Season with salt, pepper, and nutmeg.
8. To assemble the moussaka, layer half of the eggplant slices in the bottom of a greased baking dish. Spread the meat or lentil mixture over the eggplant. Top with the remaining eggplant slices.
9. Pour the Béchamel Sauce evenly over the top layer of eggplant.
10. Bake the moussaka in the preheated oven for 40-45 minutes until the top is golden brown and bubbly.
11. Remove from oven and let it cool for a few minutes before serving. Garnish with fresh chopped parsley.

Enjoy this delicious and comforting moussaka as a main dish, served with a side salad and crusty bread.