Ingredients
- 500g aubergine, thinly sliced into rounds
- 2 tbsp olive oil
- Salt and pepper
- For the spinach and mushroom filling:
- 2 cloves garlic, minced
- 200g washed and chopped spinach leaves
- 200g sliced mushrooms
- 1 tbsp olive oil
- For the ricotta sauce:
- 250g ricotta
- 1 egg, lightly beaten
- For the tomato sauce:
- 400g tinned tomatoes
- 2 tbsp tomato paste
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- For the bechamel:
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 300ml milk (you can use low-fat)
- To serve:
- 150g grated Parmesan
- Preheat the oven to 200 degrees. Thinly slice the aubergines and place them in a colander. Sprinkle salt over the slices to help draw out excess moisture. Let them sit for about 20-30 minutes. Rinse the slices and pat them dry with paper towels. Brush the aubergine slices with olive oil and place them on a baking sheet. Bake in the preheated oven for about 10-15 minutes until they are slightly softened and golden brown. Set them aside.
- For the spinach and mushroom filling: In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant. Add the sliced mushrooms to the pan and cook until they are tender and slightly browned. Season with salt and pepper. Add the chopped spinach to the mushrooms and cook until the spinach wilts. Set the filling aside.
- For the ricotta sauce: In a mixing bowl, combine the ricotta cheese, lightly beaten egg, salt and pepper. Mix well until smooth. Set aside.
- For the tomato sauce: In a saucepan, heat the olive oil over medium heat. Add chopped onions and minced garlic. Sauté until the onions are translucent. Add the canned diced tomatoes, tomato paste, salt and pepper. Simmer the sauce for about 10 minutes, until it thickens slightly. Set aside.
- For the béchamel sauce: In a separate saucepan, melt the unsalted butter over medium heat. Add the plain flour and whisk continuously until the mixture forms a smooth paste. Gradually pour in the milk while whisking constantly to avoid lumps. Continue to cook and whisk until the sauce thickens. Season with salt and pepper. Remove from heat.
- To assemble the moussaka: Grease individual baking dishes or ramekins. Layer the baked aubergine slices at the bottom of each dish. Spoon a third of the spinach and mushroom filling over the aubergines, spreading it evenly. Repeat the layers. Add a layer of the béchamel and then the ricotta sauce on top of the vegetables. Pour the tomato sauce over the ricotta layer. Top with the mushroom and spinach and the remaining béchamel. Sprinkle grated Parmesan cheese over each moussaka. Place the baking dishes on a baking sheet and bake in the preheated oven at 200 degrees for about 20 minutes until the moussakas are heated through and the cheese is melted and bubbly.
