Greek Moussaka with Eggplant, Zucchini, Ground Meat, Potatoes, and Roasted Bell Pepper

1Preparation Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.

2Cooking the Meat In a large skillet, brown the ground meat (1 lb) over medium heat until cooked through. Season with salt, pepper, and your choice of herbs like oregano and thyme. Set aside once cooked.

3Cooking the Vegetables In a separate pan, heat some olive oil and sauté the thinly sliced eggplant (1 large) and zucchini (1 medium) until tender. Remove from the pan and set aside.

4Layering the Moussaka Arrange a layer of sliced potatoes (2 large) in the greased baking dish, followed by a layer of sautéed eggplant (1 large), zucchini (1 medium), roasted bell peppers, (2) and the cooked ground meat (1 lb). Repeat the layers until all ingredients are used, ending with a layer of potatoes (2 large) on top.

5Making the Bechamel Sauce Prepare the bechamel sauce by melting butter in a saucepan, then adding flour to make a roux. Slowly whisk in milk until the sauce thickens. Season with nutmeg, salt, and pepper.

6Assembling the Moussaka Pour the bechamel sauce over the layered ingredients in the baking dish, ensuring it covers the top evenly.

7Baking the Moussaka Bake the moussaka in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving.