Mushroom and Eggplant Moussaka Recipe

Preheat oven to 375°F (190°C).

Brush eggplant slices with olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until softened.

In a large pan, heat remaining olive oil and sauté onion and garlic until softened.

Add mushrooms and cook until they release their juices.

Stir in the tomato paste, oregano, and vegetable broth. Simmer for 10 minutes.

In a separate pan, whisk together flour and milk. Cook over medium heat, stirring constantly until thickened.

Stir in nutmeg and Parmesan cheese.

In a 9×13 inch baking dish, layer roasted eggplant, mushroom mixture, and béchamel sauce.

Repeat layers until all ingredients are used up.

Brush beaten egg over the top layer and bake for 45-50 minutes until golden brown.

Let rest for 5 minutes before serving.