Ingredients (Serves 4 – 6)
3 medium eggplants
3 medium zucchini, cut lengthways
3 tablespoon flat leaf parsley, chopped
2 onions, sliced
1 clove garlic, crushed
1 tablespoon lemon thyme
½ teaspoon lemon zest
Sea salt and freshly ground black pepper
Extra virgin olive oil for frying
30g unsalted butter
60gm plain flour
1.5 cups milk
Sprinkle of nutmeg
Sea salt and white pepper
¾ cup grated parmesan
¼ cup fresh breadcrumbs
½ tablespoon lemon thyme, chopped
Cut the eggplants into thick slices, about 1.5 – 2cm thick then sprinkle with a little salt and set aside for 30 minutes.
To make the béchamel sauce, melt the butter in a pot and then sprinkle the flour over it, stirring well to combine. Continue to cook for a little while until the flour colours slightly. Remove from the heat and pour the milk in slowly, whisking continuously to avoid lumps. Return to the stove and continue to cook until thickened, stirring occasionally. Add the nutmeg and seasoning and lay a piece of plastic wrap or kitchen paper directly on top of the sauce so that it doesn’t form a skin, set aside until needed. This should be a thick béchamel.
The vegetables need to be well cooked. Fry the zucchinis in batches until they’re just coloured. Pat the eggplants dry, drizzle a little oil into the frying pan and fry in batches; you may need to add a little extra oil every now and again. Barbecue the eggplant if you prefer to use less oil. Place the cooked eggplant onto kitchen paper so that some of the excess oil is absorbed, sprinkle with chopped parsley. Add the sliced onion to the pan, fry with the garlic, lemon thyme and lemon zest and cook until tender.
To make the Moussaka, spray an ovenproof dish with non-stick cooking spray or a little oil. Place a layer of eggplant on the bottom of the dish and then a layer of zucchini over this. Add a little onion and continue to alternate between eggplant, zucchini and onion finishing with a layer of eggplant. Pour the béchamel over the eggplant then mix the breadcrumbs with the grated parmesan and lemon thyme and generously sprinkle this over the top of the béchamel.
Bake in a pre-heated 200C oven for 30 minutes.