Vegetarian Moussaka

Instructions

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Slice the eggplants and potatoes into 1/4 inch thick slices. Salt the eggplant slices and set aside for 20 minutes to draw out bitterness.

3. 3

   Pat the eggplant slices dry with paper towels to remove excess moisture and salt.

4. 4

   Heat 2 tablespoons of olive oil in a large pan over medium heat. Fry the eggplant and potato slices until golden brown on both sides. Set aside on paper towels to drain excess oil.

5. 5

   Dice the onions, mince the garlic, and chop the tomatoes. In the same pan, add another 2 tablespoons of olive oil and sauté the onions and garlic until translucent.

6. 6

   Add the chopped tomatoes to the pan, season with salt and pepper, and cook until it turns into a thick tomato sauce.

7. 7

   Grate the cheese and set aside. Crumble the bread slices into breadcrumbs.

8. 8

   In a baking dish, layer the potato slices at the bottom, followed by a layer of eggplant slices, and then spread the tomato sauce over the eggplant.

9. 9

   Pour the bechamel sauce evenly over the tomato layer, and sprinkle the grated cheese and breadcrumbs on top.

10. 10

    Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the sauce is bubbling.

11. 11

    Remove from the oven and let it cool for about 10 minutes before serving.