Description
A hearty and flavorful Vegetarian Moussaka featuring roasted eggplant, a rich lentil and vegetable filling, and a creamy béchamel sauce, baked to golden perfection. This Mediterranean-inspired casserole is perfect for a satisfying meatless main course.
Ingredients
Scale
Vegetables and Lentil Mixture
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 (14 oz) can lentils, drained and rinsed
- 1 (14 oz) can crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons tomato paste
Béchamel Sauce
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 1/2 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1 egg, lightly beaten
Topping
- 1/2 cup breadcrumbs (optional)
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet, brush them with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, flipping halfway through, until they are tender and lightly browned.
- Prepare the Lentil and Vegetable Filling: While the eggplant roasts, heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion, minced garlic, diced zucchini, and red bell pepper. Sauté for 5–7 minutes until softened. Stir in the drained lentils, crushed tomatoes, tomato paste, dried oregano, ground cinnamon, and ground nutmeg. Simmer the mixture for 10 minutes until it thickens.
- Make the Béchamel Sauce: In a saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute. Slowly whisk in the milk and continue cooking until the sauce thickens. Remove from heat and stir in salt, pepper, grated Parmesan, and the lightly beaten egg until well combined.
- Assemble the Moussaka: Grease a baking dish. Layer half of the roasted eggplant slices on the bottom. Spread the lentil and vegetable mixture evenly over the eggplant. Top with the remaining eggplant slices. Pour the béchamel sauce evenly over the top layer. Sprinkle with breadcrumbs if using.
- Bake: Place the assembled moussaka in the preheated oven and bake for 30–35 minutes until the top is golden and bubbly.
- Rest and Serve: Allow the moussaka to rest for 10 minutes before slicing and serving to let the flavors meld and the dish set.
Notes
- The components can be prepared ahead of time and assembled just before baking to save time.
- For a vegan version, substitute plant-based milk and vegan butter, and omit the egg and Parmesan cheese.
- Breadcrumb topping is optional but adds a nice crispy texture.
