Moussaka (Vegetarian Approved)

Moussaka is a beloved Greek dish known for its rich, hearty flavors and layers of ingredients. In this vegetarian-approved version of Moussaka, we’re replacing the traditional ground meat with a delightful mix of vegetables and lentils. The result is a satisfying and nutritious meal that retains all the deliciousness of the original. With a prep time of 30 minutes and a total cooking time of 2 hours, you’ll be serving up a Mediterranean masterpiece that’s perfect for sharing with friends and family.

Servings: 7

Calories per Serving: 240 kcal

Fat: 11.8 g

Carbohydrates: 25.5 g

Protein: 10.2 g

Cholesterol: 58 mg

Sodium: 426 mg

Total Time: 2 hours (Prep Time: 30 minutes)

INGREDIENTS:

• 1 eggplant, thinly sliced
• 1 tbsp olive oil (or more as needed)
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tbsp white vinegar
• 1 (14.5 oz.) can whole peeled tomatoes, chopped
• 1/2 (14.5 oz.) can lentils, drained with liquid reserved
• 1 tsp dried oregano
• 2 tbsps chopped fresh parsley
• Salt and ground black pepper to taste
• 1 C. crumbled feta cheese
• 1 1/2 tbsps butter
• 2 tbsps all-purpose flour
• 1 1/4 C. milk
• Ground black pepper to taste
• 1 pinch ground nutmeg
• 1 egg, beaten
• 1/4 C. grated Parmesan cheese

INSTRUCTIONS:

1. Preparing the Eggplant: Place the thinly sliced eggplant in a bowl and coat them with salt. Allow them to sit for 40 minutes. This step helps remove excess moisture from the eggplant.
2. Draining and Drying: After 40 minutes, drain the liquids released by the eggplant and pat them dry using paper towels. This ensures the eggplant will roast nicely.
3. Preheating the Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to prepare it for baking the Moussaka.
4. Searing the Zucchini and Eggplant: In a large pan, heat olive oil over medium-high heat. Sear the zucchini and eggplant slices for about 4 minutes per side until they turn golden and tender. Place the seared zucchini on paper towels to remove any excess oil.
5. Cooking the Potatoes: In the same pan, stir-fry the thinly sliced potatoes for approximately 6 minutes on each side until they become golden and crisp. Set the potatoes aside.
6. Sautéing Garlic and Onions: If needed, add more olive oil to the pan and sauté the chopped garlic and sliced onions for about 8 minutes until they become fragrant and translucent. Stir in the white vinegar and bring the mixture to a boil.
7. Simmering the Sauce: Once boiling, reduce the heat to low and continue cooking the mixture until it thickens.
8. Adding Flavorful Ingredients: Stir in the chopped fresh parsley, chopped tomatoes, dried oregano, drained lentils, and half of the lentil juice. Season with salt and ground black pepper to taste.
9. Layering the Casserole: In a casserole dish, begin layering by adding 1/3 of the zucchini, followed by 1/3 of the eggplant. Then add half of the feta, onions, and potatoes. Continue layering in this manner.
10. Topping with the Tomato Mix: Pour the tomato and lentil mixture evenly over the layers in the casserole dish.
11. Baking the Moussaka: Place the casserole dish in the preheated oven and bake for approximately 30 minutes.
12. Preparing the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the all-purpose flour to create a roux. Gradually add the milk while whisking continuously until the mixture thickens. Season with ground black pepper and a pinch of ground nutmeg.
13. Binding with Egg: Remove the saucepan from heat and quickly whisk in the beaten egg. This will help bind the sauce.
14. Topping with Bechamel: Pour the prepared bechamel sauce evenly over the layered vegetables in the casserole dish.
15. Final Touch: Sprinkle grated Parmesan cheese over the top of the Moussaka for a delightful golden crust.
16. Baking to Perfection: Return the casserole dish to the oven and bake for an additional 30 minutes, or until the Moussaka is bubbling and the top is beautifully golden brown.
17. Slicing and Serving: Allow the Moussaka to cool for a few minutes before slicing and serving. Each serving is a delectable combination of tender vegetables, flavorful sauce, and cheesy goodness.

Moussaka II (Vegetarian Approved) is a hearty and wholesome dish that showcases the delicious flavors of the Mediterranean. With layers of roasted vegetables, a rich tomato and lentil sauce, and a creamy bechamel topping, it’s a comforting meal that’s perfect for any occasion. Whether you’re a vegetarian or simply looking for a flavorful twist on a classic, this Moussaka recipe won’t disappoint. Enjoy the savory goodness of Greece right at your own table!