Vegetarian Greek Eggplant Moussaka Recipe

Name: Vegetarian Greek Eggplant Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely chopped onion; 1 1/2 lbs real ground beef or 1 1/2 lbs lamb; garlic clove; 1 teaspoon dried basil; 1/2 teaspoon dried oregano, cinnamon & seasoned salt; pepper; 2 tablespoons parsley; 8 ounces tomato sauce; 2 small eggplants; 2 tablespoons mint, spice (Sauce & Filling); 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 2 teaspoons dried rosemary (sauce); 2 cups low-fat milk; egg; 1 teaspoon dried rosemary (filling); dill weed, spice (I usually equal with mint, sauce & filling); 6 tablespoons grated parmesan cheese; 1/2 cup cheddar cheese; 2 tablespoons butter

Servings: persons

1 cup finely chopped onion
1 1/2 lbs real ground beef or 1 1/2 lbs lamb
garlic clove
1 teaspoon dried basil
1/2 teaspoon dried oregano, cinnamon & seasoned salt
pepper
2 tablespoons parsley
8 ounces tomato sauce
2 small eggplants
2 tablespoons mint, spice (Sauce & Filling)
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 teaspoons dried rosemary (sauce)
2 cups low-fat milk
egg
1 teaspoon dried rosemary (filling)
dill weed, spice (I usually equal with mint, sauce & filling)
6 tablespoons grated parmesan cheese
1/2 cup cheddar cheese
2 tablespoons butter

1
Filling: Preheat oven to 350. In lg. non stick skillet, saute onion, beef/soy meat & garlic. When meat is done, drain excess fat. Add basil, oregano, cinnamon, seasoned salt, pepper, & tomato sauce. Bring to a boil then reduce heat & simmer uncovered 20 minutes. Meanwhile, halve unpeeled eggplants lengthwise. slice crosswise into 1/2 in thick slices. set aside. Sauce: In medium saucepan, melt butter. Stir in flour& salt. Add milk gradually, stirring over low heat, until mixture comes to boil and thickens. remove from heat. In small bowl whisk eggs. Pour egg mixture into saucepan & whisk to blend well. Set aside. In 9x13 inch baking dish, layer half eggplant, overlapping is ok. sprinkle with 2 Tbs. each Parmesan & cheddar, then spoon meat filling evenly over top. Sprinkle with another 2 Tbs. of each cheese. layer remaining eggplant over top. Pour sauce over all. Sprinkle with remaining cheese. Bake 40 minutes or until Golden brown & sauce is set. Let stand about 10 minutes before cutting and serving.

789

kcal

Calories

Fat

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup finely chopped onion, 1 1/2 lbs real ground beef or 1 1/2 lbs lamb, garlic clove, 1 teaspoon dried basil, and more.

Yes, Vegetarian Greek Eggplant Moussaka falls under the Vegetarian 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!

Vegetarian Greek Eggplant Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions