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How to Make Vegetarian Moussaka - A Step-by-Step Guide

Moussaka is a classic Mediterranean dish that is often associated with Greek cuisine. Traditionally, it is made with layers of ground meat, eggplant, and a creamy béchamel sauce. However, this vegetarian version of moussaka replaces the meat with hearty vegetables, making it a delicious and satisfying option for those looking for a meat-free meal. Whether you're a vegetarian or just trying to incorporate more plant-based meals into your diet, this recipe is sure to please.

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Ingredients

  • 1 eggplant, thinly sliced
  • 1 teaspoon salt, or more as needed
  • 1 tablespoon olive oil, or more as needed
  • 1 large zucchini, thinly sliced
  • 2 potatoes, thinly sliced
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 1 tablespoon white vinegar
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • ½ (14.5 ounce) can lentils, drained with liquid reserved
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ground black pepper to taste
  • 1 cup crumbled feta cheese
  • 1 ¼ cups milk
  • 2 tablespoons all-purpose flour
  • 1 ½ tablespoons butter
  • 1 pinch ground nutmeg
  • ground black pepper to taste
  • 1 large egg, beaten
  • ¼ cup grated Parmesan cheese

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 30 mins
  • Total Time: 2 hrs 35 mins
  • Servings: 8
  • Yield: 1 9x13-inch dish

  • Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
  • Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
  • Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
  • Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
  • Cover and bake in the preheated oven for 25 minutes.
  • Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
  • Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.

    • Nutrition

    240 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 58mg
    • Sodium: 426mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 9g
    • Protein: 10g
    • Vitamin C: 17mg
    • Calcium: 241mg
    • Iron: 2mg
    • Potassium: 785mg

    Categories

    Main recipes
    Vegetarian recipes
    Greek recipes
    Casserole recipes
    Eggplant recipes