Vegetarian Moussaka

This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 240 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 1 pinch ground nutmeg
• 1 ¼ cups milk
• 1 ½ tablespoons butter
• 1 tablespoon white vinegar
• ¼ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• ground black pepper to taste
• 1 teaspoon dried oregano
• 1 clove garlic, chopped
• 1 onion, sliced
• 1 cup crumbled feta cheese
• 1 large egg, beaten
• 2 potatoes, thinly sliced
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1 tablespoon olive oil, or more as needed
• 1 large zucchini, thinly sliced
• 1 eggplant, thinly sliced
• ½ (14.5 ounce) can lentils, drained with liquid reserved
• 1 teaspoon salt, or more as needed

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Step 7

Cover and bake in the preheated oven for 25 minutes.

Step 8

Stir milk, flour, and butter for sauce 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.

Step 9

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.