Greek Vegetarian Moussaka Recipe

Name: Greek Vegetarian Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potatoes suitable for frying; 4 large courgettes; 8 medium eggplants; 1/2 litre frying oil; For the Sauce; 1kg button mushrooms; 2 crushed garlic cloves; 1 tin chopped tomatoes; 2 onions finely sliced; 2 tablespoons chopped parsley; 2 bay leaves; 1/2 cup olive oil; For the Bechamel; 1 litre fresh milk; 250g butter; 1 cup all-purpose flour; 200g grated parmesan cheese (2/3 for the bechamel and 1/3 to sprinkle on top of the bechamel)

Servings: persons

1 kg potatoes suitable for frying
4 large courgettes
8 medium eggplants
1/2 litre frying oil
For the Sauce
1kg button mushrooms
2 crushed garlic cloves
1 tin chopped tomatoes
2 onions finely sliced
2 tablespoons chopped parsley
2 bay leaves
1/2 cup olive oil
For the Bechamel
1 litre fresh milk
250g butter
1 cup all-purpose flour
200g grated parmesan cheese (2/3 for the bechamel and 1/3 to sprinkle on top of the bechamel)

1
Slice the potatoes, courgettes and eggplants lengthwise into 1/2cm slices.
2
Deep fry them - first the potatoes, then add the eggplants and finally add the courgettes.
3
Remove them and place them on absorbent kitchen paper to drain off as much oil as possible.
4
***
5
The Sauce
6
Gently fry the onions in a large pan.
7
Add the crushed garlic and stir for 1 minute.
8
Add the mushrooms and continue stirring.
9
Add the tomatoes and bay leaves.
10
Add the parsley.
11
Continue heating until all the juice has been absorbed and you have a thick sauce.
12
***
13
Bechamel
14
In a heavy-bottomed pan gently heat the butter until it melts.
15
Add the flour and stir continuously.
16
Add half of the milk and continue to stir with a whisk.
17
When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.
18
When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off.
19
***
20
In a deep oven dish place a layer with half of the potatoes at the bottom.
21
Add a layer with the courgettes on top and then a layer with the eggplants.
22
Spread the sauce on top.
23
Add a final layer with the remaining potatoes on top of the sauce.
24
Add the bechamel on top and sprinkle the remaining cheese over it.
25
Bake in a pre-heated moderate oven for approx. 40 minutes or until it has turned a golden colour on top.

2698

kcal

Calories

228

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 kg potatoes suitable for frying, 4 large courgettes, 8 medium eggplants, 1/2 litre frying oil, and more.

Yes, Greek Vegetarian Moussaka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Vegetarian Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions