Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper. Slice the eggplant and zucchini into 1 cm thick rounds. Brush them lightly with olive oil and sprinkle with salt and pepper. Roast in the oven for 25-30 minutes until golden and slightly charred, flipping halfway through. The smoky aroma should fill your kitchen as they caramelize.
While the vegetables roast, heat a tablespoon of olive oil in a saucepan over medium heat. Add the chopped onion and cook until translucent and fragrant, about 5 minutes. Stir in the minced garlic and cook for another minute until aromatic.
Add the crushed tomatoes and splash in the red wine if using. Stir in a pinch of salt, pepper, and a dash of cinnamon or oregano if desired. Let the sauce simmer gently for about 15 minutes until thickened and fragrant, stirring occasionally. It should turn a vibrant red and smell warmly spiced.
In a separate small saucepan, melt the butter over low heat. Whisk in the flour and cook for 1-2 minutes, until bubbly and slightly golden. Gradually pour in the warm milk, whisking constantly to avoid lumps. Add the ground nutmeg, salt, and pepper.
Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 8 minutes. Remove from heat and set aside. The béchamel should be smooth, creamy, and slightly thickened.
Once the vegetables are roasted and cooled slightly, start assembling the moussaka. Spread a thin layer of tomato sauce at the bottom of your baking dish. Layer roasted eggplant slices over the sauce, followed by a layer of zucchini. Repeat the layers, finishing with a top layer of vegetables.
Pour the creamy béchamel evenly over the layered vegetables, smoothing it out with the back of a spoon to cover all surfaces. This will create a luscious, golden crust once baked.
Bake the assembled moussaka in the preheated oven at 180°C (355°F) for 35-40 minutes until the top is bubbling and golden brown. The aroma of baked cheese and roasted vegetables will fill your kitchen, signaling that it's ready.
Remove from the oven and let it rest for at least 10 minutes. This helps the layers set and makes slicing easier, resulting in neat, beautiful portions.
Garnish with fresh herbs like parsley if desired, then serve warm. Enjoy the rich layers of smoky vegetables topped with creamy béchamel and a crispy crust for a comforting, veggie-packed meal.
