Vegetarian Moussaka

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: milk + flour

Greek yogurt provides creaminess with fewer calories.

Preheat the oven to 400°F (204°C).

Cut the potatoes into about half-inch thick slices and season with olive oil, dried oregano, salt, cumin powder, black pepper, and crushed red pepper flakes.

Place the seasoned potatoes in the preheated oven for 15 to 25 minutes until fully cooked and crisp on the edges.

Peel part of the skin off the eggplant and cut it into half-inch thick rounds.

Cut the zucchini into half-inch thick slices without peeling it.

Brush olive oil over the eggplant and zucchini, season with salt and pepper, and place them on a baking tray.

After 10 minutes of cooking the potatoes, add the zucchini to the same tray to save space.

Roast the eggplant and zucchini in the oven for about 15 to 20 minutes or until fully cooked and golden.

In a skillet, reduce the heat to medium-low and add olive oil to cook the onions until translucent and golden, about 15 minutes.

Add whole peeled garlic to the onions while cooking to roast them together.

After the onions are cooked, mash the garlic into the mixture and set aside.

Chop up 6 to 8 kalamata olives and half a pound of baby portobello mushrooms.

In a separate pot, turn the heat to high and add the chopped mushrooms with a little salt until browned, about 2-3 minutes.

Add 28 ounces of tomato sauce to the browned mushrooms and rinse the can with a little water to get all the sauce out.

Let the sauce cook for about 10-15 minutes until it thickens, seasoning with salt, pepper, and oregano.

Finish the sauce with fresh parsley and the chopped kalamata olives, and optionally add crushed red pepper flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens