Delicious Vegan Moussaka

Ingredients

• 2 large eggplants, thinly sliced
• 1 onion, chopped
• 2 cloves of garlic, minced
• 400 g canned diced tomatoes
• 200 g mixed mushrooms, roughly chopped
• 1 tsp dried oregano
•  pinch of cinnamon
•  olive oil
•  salt and pepper
•  For the bechamel sauce:
• 50 g butter
• 50 g flour
• 500 ml milk
• 100 g grated cheese
•  nutmeg

Instructions

1. 1 Preheat the oven to 180°C. Grill the eggplant slices with some olive oil on both sides until soft and golden brown. Set aside.
2. 2 Heat some olive oil in a pan and sauté the onion and garlic until soft. Add the mushrooms, diced tomatoes, oregano, and cinnamon. Let it simmer for 15 minutes until the sauce has thickened. Season with salt and pepper.
3. 3 For the bechamel sauce: Melt the butter in a pan, add the flour and stir until the mixture forms a paste. Gradually add the milk while stirring until you get a smooth sauce. Let the sauce simmer gently for 10 minutes. Add the cheese and season with nutmeg, salt, and pepper.
4. 4 In a baking dish, layer the eggplant, tomato sauce, and bechamel sauce. Finish with a layer of bechamel sauce.
5. 5 Bake the Moussaka in the preheated oven for 30 minutes until the top is golden brown. Let it rest for a few minutes before serving. Enjoy!