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Vegetarian Moussaka
Vegetarian Moussaka
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
155 minutes
Savory vegetarian moussaka layered with eggplant, zucchini, potatoes, onion, lentils, and tomatoes, baked to perfection with creamy béchamel sauce.
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
  • 0.5 (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
  • 1.25 cups milk
  • 2 tablespoons all-purpose flour
  • 1.5 tablespoons butter
  • 1 pinch ground nutmeg
  • 1 large egg, beaten
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Season eggplant slices with salt and let them rest for 30 minutes. Rinse and gently dry with paper towels.
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • In a large skillet over medium-high heat, sizzle eggplant and zucchini in olive oil until golden brown on both sides, approximately 3 minutes each. Transfer to a paper towel-lined plate with a slotted spoon and keep as much flavorful oil in the skillet as you can.
  • If needed, add additional oil to the skillet and heat it. Cook potato slices in the hot oil until they are golden brown on each side, about 3 to 5 minutes. Transfer the potatoes to a paper towel-lined plate using a slotted spoon, while keeping the remaining oil in the skillet.
  • In reserved oil, cook onion and garlic until lightly browned, about 5 to 7 minutes. Add vinegar, boil, then simmer until liquid thickens. Mix in tomatoes, lentils, 1/2 of lentil juice, parsley, and oregano. Season with salt and black pepper. Cover, simmer over medium-low heat for 15 minutes.
  • Create a beautiful and delicious pattern by arranging one-third of the eggplant and zucchini, half of the potatoes, and half of the feta in a 9x13-inch baking dish. Drizzle half of the tomato mixture over the vegetables. Repeat the layers, ending with a final layer of eggplant and zucchini.
  • Bake in the hot oven, covered, for 25 minutes.
  • Prepare the sauce by combining milk, flour, and butter in a small saucepan. Bring to a gentle boil while whisking until thick and smooth. Season with nutmeg and black pepper. Take off the heat, cool briefly, then stir in the beaten egg.
  • Drizzle sauce over vegetables, sprinkle with Parmesan cheese, and bake uncovered until bubbly and lightly browned, for 25 to 30 minutes.

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