Vegetarian Greek Moussaka

1.Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

2.Arrange the eggplant and zucchini slices on the baking sheets. Brush both sides lightly with 2 tablespoons of olive oil and season with salt. Roast in the oven for 20-25 minutes, turning halfway through, until tender and lightly browned. Remove and set aside.

3.While the vegetables roast, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

4.Add the minced garlic and red bell pepper to the skillet and cook for another 3-4 minutes until softened.

5.Stir in the crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and black pepper. Pour in the red wine if using. Simmer the sauce gently for 20 minutes, stirring occasionally, until thickened. Remove from heat and stir in the chopped parsley. Adjust seasoning as needed.

6.To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes to form a roux, stirring constantly to avoid browning.

7.Gradually whisk in the warmed milk, continuing to whisk to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 8-10 minutes.

8.Remove from heat and stir in the nutmeg, Parmesan cheese, salt, and white pepper. Allow the sauce to cool slightly, then whisk in the beaten eggs until fully incorporated. Set aside.

9.In a large baking dish (about 9x13 inches), layer half of the roasted eggplant and zucchini slices evenly on the bottom.

10.Spread the tomato sauce evenly over the vegetable layer.

11.Top with the remaining eggplant and zucchini slices in a single layer.

12.Pour the béchamel sauce evenly over the top, smoothing it out with a spatula.

13.Bake uncovered in the preheated oven for 35-40 minutes, or until the béchamel is set and golden brown on top.

14.Remove from the oven and let the moussaka rest for at least 15 minutes before serving to allow it to set and enhance the flavors.