Vegetarian moussaka

 1/4 cup Greek extra-virgin olive oil, divided

1 package ground plant “meat”

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon cayenne

Kosher salt and freshly ground black pepper

1 large yellow onion, halved and thinly sliced

1 red bell pepper, stemmed, cored, and thinly sliced

5 cloves garlic, finely chopped

2 tablespoons tomato paste

1 cup red wine or broth

1 (28-ounce can) plum tomatoes, pureed until smooth with their juices

1/4 cup chopped fresh flat leaf parsley, plus more for garnish

2 tablespoons chopped fresh oregano

1 eggplant, cut into tiny cubes (1/4”)

Bechamel Sauce:

6 tablespoons unsalted butter

1/2 cup flour

2 1/2 cups milk

1 bay leaf

1/8 teaspoon freshly grated nutmeg

3 egg yolks

1/2 cup soft goat cheese

1 cup grated Romano

1 lemon, zested

Sauté the “meat”, add onion, and seasonings. Add chopped eggplant and bell pepper. Sauté until reduced and cooked through. Add tomato paste and wine/broth. Add tomatoes, sauté. Add oregano and parsley.

Separately, melt butter and add flour. Add milk and bay leaf. Cool until reduced. Beat egg yolks, and add. Remove bay leaf, add salt and pepper.

Later eggplant into pan, add sauce on top. Add cheese to top. 

Bake at 400 for 45 min.

Based on: https://www.foodnetwork.com/recipes/bobby-flay/moussaka-recipe-1923618.amp