Vegetarian Moussaka

Enjoy the comforting flavors of the Mediterranean with this easy Vegetarian Moussaka. Layers of roasted potatoes, crispy Dominex Eggplant Cutlets, savory tomato and bean sauce, and a creamy béchamel create a hearty, satisfying meatless meal that's perfect for any night of the week.

Ingredients:

●     3 potatoes, sliced thin

●     1 tbsp olive oil

●     1 box Dominex Eggplant Cutlets

Sauce:

●     1 tbsp olive oil

●     1 yellow onion

●     3 garlic cloves

●     1 14.5 oz can diced tomatoes

●     1 15 oz can red kidney beans

●     ½ tsp cinnamon

●     ½ tsp red pepper flakes

●     1 tsp parsley

●     Salt and pepper, to taste

Bechamel:

●     1 tbsp butter or oil

●     1 tbsp flour

●     1 cup milk

●     Pinch of nutmeg

●     Pinch of salt

●     3 tablespoons parmesan cheese (optional)

Directions:

Preheat oven to 400 degrees fahrenheit. Slice potatoes thin and arrange both potatoes and eggplant cutlets on lightly greased baking sheets. Drizzle with olive oil and bake for 20-25 minutes. While the vegetables are roasting, heat olive oil in a pan over medium heat. Saute garlic and onions until fragrant. Add beans, tomatoes and seasonings. Simmer for 15 minutes. For the bechamel, heat butter in a sauce pan over medium heat until melted. Whisk in the flour until well combined. Whisk constantly until golden and you can no longer smell the flour. Gradually add in milk, whisking constantly. Continue cooking and whisk occasionally, about 5 minutes. Sauce should thicken. Remove from heat and add nutmeg, salt and cheese. To assemble, layer the roasted potatoes, then the eggplant. Pour over bean sauce and lastly top with bechamel. Bake for about 45 minutes or or until the top turns golden brown. Enjoy!