Vegetarian Moussaka
This vegetarian moussaka recipe consistently earns enthusiastic feedback from both vegetarians and non-vegetarians. While it's straightforward to prepare, it does require some time. It pairs wonderfully with a side salad.
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
Sauce:
- 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
Topping:
- ¼ cup grated Parmesan cheese
Instructions
- 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 9×13-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
Calories: 240kcalCarbohydrates: 26gProtein: 10gFat: 12gSaturated Fat: 6gCholesterol: 58mgSodium: 426mgPotassium: 785mgFiber: 5gSugar: 9gVitamin C: 17mgCalcium: 241mgIron: 2mg
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