Vegetarian Moussaka

Instructions

1. Step 1

   Preheat the oven to 220°C.

   Timer: 15 min (fixed)

   Cookware: oven — 220°C

2. Step 2

   On the cutting board, slice the eggplant into 6 mm rounds and coat them with 25.0 ml of olive oil and 1.0 gr of salt. Arrange them in a single layer on one baking sheet and roast in the oven at 220°C for 20 minutes, turning once, until tender and lightly browned.

   Timer: 20 min (scalable)

   Ingredients used: 900.0 gr Eggplant, 25.0 ml Olive Oil, 1.0 gr Salt

   Cookware: baking sheet — single layer, Chef Knife, cutting board, oven — 220°C

3. Step 3

   Peel and thinly slice the potato on the cutting board, then coat it with 20.0 ml of olive oil and 1.0 gr of salt. Arrange it in a single layer on a second baking sheet and roast in the oven at 220°C for 25 minutes, until just tender and lightly colored.

   Timer: 25 min (scalable)

   Ingredients used: 20.0 ml Olive Oil, 700.0 gr Potato, 1.0 gr Salt

   Cookware: baking sheet — single layer, Chef Knife, cutting board, oven — 220°C

4. Step 4

   Heat 30.0 ml of olive oil in the saucepan over medium heat and sauté the finely chopped onion for 5 minutes, until softened. Add the tomato, ground cinnamon, and 2.0 gr of salt; simmer for 25 minutes, stirring occasionally, until thick and reduced.

   Timer: 25 min (scalable)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion, 2.0 gr Salt, 800.0 gr Tomato

   Cookware: saucepan — medium heat, whisk

5. Step 5

   Melt the butter in a clean saucepan over medium heat, whisk in the all-purpose flour, and cook for 2 minutes until pale and foamy with no raw-flour aroma; do not brown the roux.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Butter

   Cookware: saucepan — medium heat, whisk

6. Step 6

   Whisk the whole milk gradually into the roux, add 3.0 gr of salt, and cook over medium heat for 8 minutes, whisking continuously, until the béchamel is thick and smooth. Remove the saucepan from the heat and let it cool for 5 minutes until warm rather than hot.

   Timer: 10 min (scalable)

   Ingredients used: 3.0 gr Salt

   Cookware: saucepan — medium heat, whisk

7. Step 7

   Whisk the egg into the slightly cooled béchamel, then whisk in 40.0 gr of finely grated Parmesan cheese. Taste the sauce and add the final 1.0 gr of salt only if needed.

   Ingredients used: 1.0 piece Egg, 40.0 gr Parmesan Cheese, 1.0 gr Salt

   Cookware: grater, saucepan — off heat, whisk

8. Step 8

   In one 23 x 33 cm baking dish, transfer and layer the components in this order: all roasted potato, all roasted eggplant, all thickened tomato sauce, and all béchamel. Grate the remaining 10.0 gr of Parmesan cheese evenly over the top.

   Ingredients used: 10.0 gr Parmesan Cheese

   Cookware: baking dish — 23 x 33 cm, grater

9. Step 9

   Bake the assembled moussaka in the oven at 180°C for 50 minutes, until the top is golden, the center is fully set, and the dish is hot throughout so the egg is thoroughly cooked.

   Timer: 50 min (scalable)

   Cookware: baking dish — 23 x 33 cm, oven — 180°C

10. Step 10

    Let the baked moussaka rest in the baking dish for 15 minutes before cutting, so the layers firm up and slice cleanly.

    Timer: 15 min (scalable)

    Cookware: baking dish — rest, Chef Knife