Vegetarian Moussaka Recipe

Name: Vegetarian Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, thinly sliced; 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; 1/2 (14.5 ounce) can lentils, drained with liquid reserved; 1 teaspoon dried oregano; 2 tablespoons chopped fresh parsley; salt and ground black pepper to taste; 1 cup crumbled feta cheese; 1 1/2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/4 cups milk; ground black pepper to taste; 1 pinch ground nutmeg; 1 egg, beaten; 1/4 cup grated Parmesan cheese

Servings: persons

1 eggplant, thinly sliced
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
1/2 (14.5 ounce) can lentils, drained with liquid reserved
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
1 cup crumbled feta cheese
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
ground black pepper to taste
1 pinch ground nutmeg
1 egg, beaten
1/4 cup grated Parmesan cheese

1
Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2
Preheat oven to 375 degrees F (190 degrees C).
3
Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, 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
4
Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
5
Saute 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 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
6
Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7
Cover and bake in preheated oven for 25 minutes.
8
Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9
Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 eggplant, thinly sliced, 1 tablespoon olive oil, or more as needed, 1 large zucchini, thinly sliced, 2 potatoes, thinly sliced, and more.

Yes, Vegetarian 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.

Vegetarian Moussaka

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