Vegetable Moussaka

Instructions

1. Prepare the eggplants and zucchini
   Preheat oven to 400°F (200°C). Salt the eggplant slices and let sit for 30 minutes to draw out bitterness. Rinse and pat dry. Brush eggplant and zucchini slices with olive oil, place on baking sheets, and roast for 20-25 minutes until tender and lightly browned. Reduce oven temperature to 350°F (175°C).
2. Make the vegetable filling
   Heat 3 tablespoons olive oil in a large skillet over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for another minute. Add bell peppers and mushrooms, cooking until softened, about 7-8 minutes. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes until slightly thickened.
3. Prepare the béchamel sauce
   In a medium saucepan, melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually add warm milk, whisking constantly to prevent lumps. Cook until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and let cool slightly. Stir in 1/4 cup of the Parmesan cheese, then whisk in the beaten eggs.
4. Assemble the moussaka
   Lightly oil a 9x13-inch baking dish. Arrange half of the roasted eggplant slices on the bottom, followed by half of the zucchini slices. Spread half of the vegetable filling over the slices. Repeat with remaining eggplant, zucchini, and vegetable filling, creating two complete layers.
5. Add the béchamel topping
   Pour the béchamel sauce evenly over the top layer. Sprinkle with the remaining 1/4 cup Parmesan cheese. Bake uncovered in the preheated 350°F (175°C) oven for 45-50 minutes, until the top is golden brown and the moussaka is bubbling around the edges.
6. Rest and serve
   Allow the moussaka to rest for at least 15-20 minutes before cutting. This helps the layers set and makes serving easier. Cut into squares and serve warm, garnished with fresh herbs if desired.