1cupall purpose flourplus some more in case you need to thicken the bechamel
1pintwhole milkplus some more in case you need to dilute the bechamel
you will also need
light olive oil for frying
freshly ground pepper
dry oreganoI love Greek oregano
red chili flakes
Preheat oven to 350 F. Line a baking sheet with parchment paper. Place the eggplant slices, drizzle 2 tbsp olive oil all over. Season with salt and fresh ground pepper. Bake in the oven for 15 min or so, until eggplant has a slight golden color. Don’t overbake! When ready, remove from oven and let them cool.
In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
Remove the light olive oil from the frying pan, wipe excess with a paper towel. Add 2 tbsp extra virgin olive oil. In medium heat, add the onions. season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, fresh ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes.Stir well.
Add the plant based meat. Break it to small pieces, just like you would do with ground beef. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.
Assemble the eggplant and potatoes.
Add a layer of potatoes slices to the bottom of the baking pan. Season potato slices with salt and pepper.
Add a layer of eggplant. Sprinkle some grated parmesan cheese al over. Repeat a layer of potatoes. Season with salt and pepper. Add another layer of eggplant slices. Sprinkle a generous amount of grated parmesan.
Add your “meat” on top of the eggplant. Spread evenly.
Add a generous amount of grated parmesan. Set aside.
Make the béchamel.
Place a medium sauce pan on medium to low heat. Add the butter.
When butter is melted add ⅓ of the flour. Stir well with a whisk. Add ⅓ of the milk. Keep whisking. Add more flour. Keep whisking. Add more milk. Repeat alternating between flour and milk.
Season with salt and pepper. Grate a good amount of nutmeg. Keep whisking. You might need to add a little more flour or milk to reach the correct consistency. The béchamel should be smooth and velvety but thick enough to remain distinct atop the ragù in the moussaka.
Turn the heat off. Add a generous amount of grated parmesan cheese. Stir well with the whisk. Adjust salt and pepper to taste.
Pour the béchamel on top of the "meat". Spread evenly.
Grate a good amount of parmesan cheese on top, sprinkle some chili flakes and fresh ground pepper.
Bake in a 350 F oven for 45 min to 1 hour or until top is a nice golden color.
Let moussaka sit for 15 min before serving. Enjoy!
I used an 8“ square deep baking tin. I had to line the bottom with parchment paper and place the tin on a baking sheet to cook because it has a removable base. I used that pan because it’s deep and allows the moussaka to have a nice layer of béchamel on top.If you are using a 10.5''×8''×3'' lasagna pan, add one more potato and 2 more yellow squash to the recipe.For the béchamel: Always have some more milk and flour around if you need to thicken or dilute the bechamel. You might need to add a little more or less of either flour or milk to reach the correct consistency, or if you need to make a little more to cover your pan and create a nice layer on top of the meat and veggies.Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.