Rustic Eggplant Moussaka-this was outstanding! It is time consuming, but worth it. Great for a Sunday night dinner! I loved the Béchamel on top. The roasted eggplant is layered with a rich tomato sauce and ground lamb mixture. There is a hint of cinnamon in the lamb and the béchamel has a hint of nutmeg that bring all the ingredients together for a balanced sweet and savory dish! This recipe is a keeper!
This vegan eggplant moussaka is made with tender slices of roasted eggplant and zucchini, layered with smoky lentils, and topped with a mashed potato crust slathered in creamy vegan Béchamel sauce. @lovemysilk #doplants #ad
I used ground turkey and only one onion, and one 28-ounce can of crushed tomatoes, instead of tomato sauce and this Béchamel Sauce: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 ½ cups fat-free milk, at room temperature 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley, for garnish