Greek Vegetable Moussaka

Instructions

1. Prepare the eggplant
   Salt the eggplant slices generously on both sides and let them sit in a colander for 30 minutes to draw out the bitter juices. Rinse well under cold water and pat dry with paper towels. Brush both sides with olive oil and place on baking sheets. Broil for 2-3 minutes per side until golden. Set aside.
2. Prepare the potatoes
   Brush potato slices with olive oil and season with salt and pepper. Place on baking sheets and bake at 400°F (200°C) for 15-20 minutes until tender but not fully cooked. Set aside.
3. Make the vegetable filling
   Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Add bell peppers and zucchini, cook for 5-7 minutes until softened. Stir in crushed tomatoes, tomato paste, cinnamon, and oregano. Simmer for 15 minutes until thickened. Remove from heat and stir in parsley.
4. Prepare the béchamel sauce
   Melt butter in a saucepan over medium heat. Add flour and whisk continuously for 2 minutes to make a roux. Gradually add warm milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Season with salt, pepper, and a pinch of nutmeg.
5. Assemble the moussaka
   Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, arrange potato slices in a single layer. Top with half of the eggplant slices. Spread the vegetable filling evenly over the eggplant. Arrange the remaining eggplant slices on top of the filling. Pour the béchamel sauce over everything, spreading it to cover completely.
6. Bake the moussaka
   Bake uncovered for 45-50 minutes until the top is golden brown and bubbling. Remove from oven and let stand for at least 15 minutes before cutting into squares to serve.