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Vegetarian Moussaka with Eggplant Recipe
Ash Tyrrell

Vegetarian Moussaka with Eggplant Recipe

I have to tell you, making vegetarian moussaka with eggplant was one of those cooking adventures that left me genuinely impressed. From the moment I sliced the eggplants to the first aroma wafting from the oven, I knew this dish was something special.
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Prep Time 25 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplants – sliced into ½-inch rounds I like to salt them lightly to remove bitterness and excess moisture
  • 2 tablespoons olive oil – for roasting and sautéing use extra virgin for the best flavor
  • 1 large onion – finely chopped fresh onions give a sweeter, richer taste than pre-chopped ones
  • 3 garlic cloves – minced fresh garlic always gives a sharper aroma
  • 1 red bell pepper – diced adds a subtle sweetness and texture contrast
  • 1 can 14 oz crushed tomatoes – for the base sauce (opt for no-salt-added for better control over flavor)
  • 1 teaspoon ground cinnamon – adds warmth to the dish don’t skip; it balances the tomato acidity
  • 1 teaspoon dried oregano – for an earthy Mediterranean touch
  • ½ teaspoon ground nutmeg – optional but adds depth to the creamy topping
  • 1 cup cooked lentils – for protein and texture I prefer brown or green lentils for firm bites
  • 2 tablespoons tomato paste – concentrates flavor in the sauce
  • 3 tablespoons all-purpose flour – for the béchamel gluten-free flour works too
  • 2 cups milk – I use whole milk for creaminess dairy-free milk works, but it’s slightly less rich
  • 1 cup grated Parmesan cheese – fresh gives the best melt and flavor
  • Salt and black pepper – to taste

Method
 

  1. Start by slicing your eggplants and sprinkling them with salt. Let them sit for 15 minutes, then pat dry. This step prevents bitterness and excess moisture from making your moussaka soggy. I like to lightly brush them with olive oil before roasting.
  2. In a pan, sauté onions, garlic, and red bell pepper until soft. Add crushed tomatoes, tomato paste, lentils, and spices. Let it simmer for 10–15 minutes until thickened. I always taste and adjust salt and pepper at this stage—it makes a huge difference.
  3. In a saucepan, melt butter and whisk in flour to make a roux. Slowly add milk while stirring continuously to prevent lumps. Add grated Parmesan, nutmeg, salt, and pepper, then simmer until thick and creamy.
  4. In your baking dish, layer roasted eggplant slices, then half the vegetable-lentil sauce. Repeat the layers and top with the béchamel sauce. I find that spreading it evenly with a spatula ensures a beautiful golden top.
  5. Bake in a preheated oven at 375°F (190°C) for about 35–40 minutes until the top is golden and bubbly. Let it cool for 10 minutes before slicing—it helps the layers set beautifully.

Notes

  • I always roast eggplants instead of frying; it keeps the dish lighter.
  • Let the moussaka rest before serving to maintain perfect layers.
  • Freshly grated Parmesan makes a huge flavor difference compared to pre-shredded.
  • I sometimes add a pinch of smoked paprika to the sauce for extra depth.
  • Taste as you go; adjusting seasoning makes a huge difference.