<\/picture><\/figure><\/div>\n\n\nSet the meatless sauce aside while you make the bechamel sauce but check on the eggplant first and remove them from the oven before they get fully cooked.<\/p>\n\n\n\n
The bechamel sauce is an easy version that literally takes about 5 minutes to make with absolutely no compromise on taste. In fact, it is thick and creamy just like we need it to be for this moussaka dish. Place all the ingredients in a saucepan and whisk to mix the potato starch into the mixture before turning the heat onto medium temperature.<\/p>\n\n\n\n
Heat while stirring slowly but rather constantly. After about 3 – 4 minutes, the sauce will start to thicken and at this stage it will thicken pretty quickly. So, keep stirring constantly until a thick creamy cheesy sauce is obtained.<\/p>\n\n\n
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<\/picture><\/figure><\/div>\n\n\nNow all that’s left to do is assemble the moussaka by starting with a layer of eggplant. Ladle with a layer of the meatless sauce and top with another layer of eggplant.<\/p>\n\n\n
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<\/picture><\/figure><\/div>\n\n\nLadle another layer of the veggie meat sauce and top with a final layer of eggplant. Then pour the thick creamy bechamel cheese sauce to completely cover the eggplant. Spread the cheese sauce out evenly.<\/p>\n\n\n
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<\/picture><\/figure><\/div>\n\n\nPlace in the oven and bake for 20 – 25 minutes until nice and golden. After this time, the eggplants should be fully cooked. Remove from the oven and let sit for about 10 minutes before slicing and serving.<\/p>\n\n\n\n
Enjoy the deliciousness!<\/p>\n\n\n
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