Description
This vegetarian moussaka is a delicious Greek casserole featuring layers of roasted eggplant, a hearty lentil tomato sauce spiced with warm oregano, cinnamon, and nutmeg, topped with a creamy béchamel sauce rich with Parmesan cheese. It’s a wholesome, meatless main course perfect for a comforting dinner.
Ingredients
Scale
Eggplant Layer
- 2 large eggplants sliced into 1/4 inch rounds
- 2 tablespoons olive oil
Lentil Sauce
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup cooked brown or green lentils drained
- 1 can (14 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Béchamel Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk warmed
- 1/2 cup grated Parmesan cheese or vegetarian hard cheese
- 1 large egg lightly beaten
Instructions
- Prepare Eggplant: Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast them in the oven for 20 minutes, turning once halfway through, until the slices are tender and lightly golden.
- Make Lentil Sauce: Heat a skillet over medium heat and sauté the chopped onion until it becomes soft and translucent. Add the minced garlic and cook briefly until fragrant. Stir in the cooked lentils, crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and black pepper. Let the mixture simmer for about 10 minutes until thickened. Remove from heat and stir in fresh parsley.
- Prepare Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook it for one minute to form a roux. Gradually whisk in the warmed milk, continuing to stir until the sauce is smooth and thickened. Remove from heat and stir in the grated cheese. Let the sauce cool slightly before whisking in the beaten egg to combine fully.
- Assemble Moussaka: In the greased baking dish, layer half of the roasted eggplant slices. Spread the lentil sauce evenly over the eggplant. Add the remaining eggplant slices on top, then pour the béchamel sauce evenly over everything.
- Bake and Rest: Place the assembled casserole in the oven and bake for 40 minutes until the béchamel is bubbling and golden on top. Remove from the oven and let the dish rest for 15 minutes before serving to set and enhance the flavors.
Notes
- For a vegan version, substitute plant-based milk, vegan butter, and vegan cheese, and omit the egg from the béchamel sauce.
- You can add sliced zucchini or potatoes alongside the eggplant for added variation in layers.
