Easy Greek Moussaka

1. 1

   Preheat the oven to 240°C (465°F). Arrange eggplant slices on a baking tray, brush lightly with olive oil, and roast for 20 minutes until softened and lightly browned.

   20 minutes

   Ingredients for this step:

   • •2 whole eggplant
2. 2

   In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté until soft.

   Ingredients for this step:

   • •1 tbsp olive oil
   • •1 whole onion
   • •3 cloves garlic
3. 3

   Add ground beef and cook until browned.

   Ingredients for this step:

   • •400 g beef
4. 4

   Add bell pepper, zucchini, mushrooms, fresh tomatoes, salt, pepper, and oregano. Simmer for 20 minutes until thickened.

   20 minutes

   Ingredients for this step:

   • •1 whole bell pepper
   • •1 whole zucchini
   • •1 cup mushrooms
   • •3 whole fresh tomatoes
   • •1 tsp salt
   • •1 tsp black pepper
   • •1 tsp oregano
5. 5

   To make the bechamel sauce, heat olive oil in a saucepan. Whisk in flour and cook for 1 minute to form a roux.

   Ingredients for this step:

   • •2 tbsp olive oil
   • •3 tbsp flour
6. 6

   Gradually pour in oat milk while whisking to prevent lumps. Cook until thickened, then season with nutmeg, salt, and pepper.

   Ingredients for this step:

   • •700 ml oat milk
   • •1 tsp nutmeg
   • •1 tsp salt
   • •1 tsp black pepper
7. 7

   Remove from heat and stir in parmesan (if using) and beaten eggs to create a creamy sauce.

   Ingredients for this step:

   • •200 g parmesan
   • •2 whole eggs
8. 8

   Layer the roasted eggplant and meat sauce alternately in a baking dish, finishing with a layer of bechamel on top.

9. 9

   Sprinkle with panko breadcrumbs and bake at 200°C (390°F) for 30 minutes until golden and bubbling.

   30 minutes

   Ingredients for this step:

   • •0.5 cup panko breadcrumbs

Per serving