Zucchini‑Eggplant Moussaka with Tomatoes

Ingredients

• 1 kg eggplants
• 1 kg zucchini
• Salt
• 1 kg potatoes
• 2 onions
• 2 Garlic cloves
• 4 tomatoes
• 400 ml Vegetable broth
• 2 tbsp butter
• 2 tbsp flour
• 200 ml milk
• 2 tbsp dried Italian herbs
• a pinch nutmeg
• 2 Eggs
• 2 tbsp Soy flour
• butter (for greasing baking dishes)

Instructions

1. 1.

   Preheat the oven to 200°C (392°F).

2. 2.

   Wash and trim the eggplants and zucchini; slice half into rounds, salt them, and let sit for about 10 minutes to draw out bitterness. Dice the remaining eggplant and zucchini. Peel and thinly slice the potatoes. Peel and slice the onions and garlic. Wash the tomatoes, remove stems, and slice. Bring the broth to a boil in a pot.

3. 3.

   Cook the potatoes, diced zucchini and eggplant, onion, and garlic for about 10 minutes until tender. Drain and reserve the cooking liquid.

4. 4.

   Heat butter in a saucepan, whisk in flour, and brown slightly. Deglaze with milk, stir continuously, and bring to a simmer.

5. 5.

   Add the reserved broth, season with salt, pepper, herbs, and nutmeg, then stir in eggs and soy flour.

6. 6.

   Arrange the pre‑cooked vegetables in two greased baking dishes. Pour the sauce over them, top with dried zucchini and eggplant rounds and tomato slices.

7. 7.

   Bake in the preheated oven for about 25 minutes until golden brown.