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; 1 zucchini thinly sliced; 2 potatoes thinly sliced; 1 onion sliced; 1 clove garlic chopped; 1 tablespoon white vinegar; 14 1/2 ounces whole peeled tomatoes chopped; 14 1/2 ounces lentils drained, juice reserved; 1 teaspoon dried oregano; 2 tablespoons fresh parsley chopped; salt; pepper; 1 cup crumbled feta cheese; 1 tablespoon butter; 2 tablespoons all purpose flour; 1 cup milk; black pepper to taste; 1 ground nutmeg; 1 egg beaten; 1 cup grated Parmesan cheese

Servings: persons

1 eggplant thinly sliced
1 tablespoon olive oil
1 zucchini thinly sliced
2 potatoes thinly sliced
1 onion sliced
1 clove garlic chopped
1 tablespoon white vinegar
14 1/2 ounces whole peeled tomatoes chopped
14 1/2 ounces lentils drained, juice reserved
1 teaspoon dried oregano
2 tablespoons fresh parsley chopped
salt
pepper
1 cup crumbled feta cheese
1 tablespoon butter
2 tablespoons all purpose flour
1 cup milk
black pepper to taste
1 ground nutmeg
1 egg beaten
1 cup grated Parmesan cheese

1
1 Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2
2 Preheat oven to 375 degrees F (190 degrees C).
3
3 Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4
4 Saute onion and garlic until lightly browned. Pour in vinegar and reduce.
5
Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley.
6
Cover, reduce heat to medium-low, and simmer 15 minutes.
7
5 In a 9 x 13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
8
6 Cover and bake in preheated oven for 25 minutes.
9
7 Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
10
8 Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

584

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 21 ingredients. The key ingredients include: 1 eggplant thinly sliced, 1 tablespoon olive oil, 1 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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