BEST Vegetarian Moussaka Recipe

• servings: 12 servings
• active time: 45 minutes
• total time: 1 hour 30 minutes

Ingredients

2 medium eggplants (about 1 1/2 lb), partially peeled and sliced length-wise

Salt

3 Russet potatoes, peeled and sliced lengthwise (1/2-inch in thickness)

2 large zucchini, sliced length-wise (1/2-inch in thickness)

Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)

1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil

2/3 cup all-purpose flour

1/2 tsp salt, more if you like

1/4 tsp ground nutmeg

4 cups 2% milk, warmed

2 large eggs

1 yellow onion, chopped

2 garlic cloves, minced

1 ¼ cup COOKED black lentils (from ½ cup uncooked black lentils. See notes)

1 14-oz can crushed tomatoes

½ cup broth or water

1 tsp dry oregano

½ tsp nutmeg

Pinch cinnamon

Directions

Instructions

Heat oven to 400 degrees F.

Salt Eggplant

While oven is heating, spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes. Pat dry with paper towels

Make the Bechamel

While the eggplant is sitting, work on the bechamel sauce. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes. Add nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).

Make Lentil Sauce

In a cooking pot or large non-stick pan, heat 1 tbsp extra virgin olive oil over medium heat. Sautee onions and garlic for a brief 3 to 4 minutes till fragrant, tossing regularly. Stir in COOKED black lentils, crushed tomatoes and broth or water. Season with a dash of kosher salt, and add oregano, nutmeg and a small pinch of ground cinnamon. Bring to a boil, then lower heat and cover only part-way. Simmer for about 15 to 20 minutes or so.

Bake Vegetables

While lentil sauce is simmering, bake the vegetables. Arrange the potatoes, zucchini and eggplant slices on lightly oiled baking sheets. Brush with extra virgin olive oil. Bake in heated oven for 15 to 20 minutes just until tender.

Assemble Vegetarian Moussaka in a 9 x 13 baking dish

First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Layer the vegetables on top. Add the remainder of the lentil sauce. Finally, spread bechamel sauce on top, making sure to smooth it out well with the back of a spoon.

Bake

Place moussaka casserole on the middle rack of your heated oven. Bake for 45 minutes or until top bechamel layer turns golden brown.(If needed, place under broiler and watch very carefully till top turns a nice golden brown.)

Remove from heat and let sit for at least 20 minutes before cutting and serving. Cut into 12 squares. Enjoy!

Nutrition

• Serving Size: 1 piece
• Calories: 209
• Total Fat: 11 g
• Saturated Fat: 2.6 g
• Trans Fat: 0.1 g
• Cholesterol: 37.8 mg
• Sodium: 384.5 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 3.6 g
• Total Sugars: 8.1 g
• Protein: 6.5 g