Greek Vegetarian Moussaka Recipe | Easy Eggplant Moussaka Layers with Creamy Béchamel 🇬🇷👨‍🍳

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and dairy-free.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor without dairy.

Slice the eggplants, zucchini, and potatoes into ½ cm rounds.

Brush lightly with olive oil, season with salt and pepper, and roast on parchment-lined trays at 200 °C (fan 180 °C) for 20–25 minutes, turning once until lightly golden.

Heat olive oil in a saucepan. Sauté onion for 3–4 min until translucent, then add garlic and tomato paste; cook 1 min to release flavor.

Add crushed tomatoes, rinsed red lentils, water or stock, cinnamon, oregano, bay leaf, salt, and pepper. Simmer gently for 20–25 minutes, stirring occasionally, until lentils are soft and the sauce is thick and rich.

In a saucepan, melt butter. Add flour and whisk for 1 minute without browning.

Slowly add warm milk in stages, whisking continuously until smooth and thick. Season with salt and nutmeg. Remove from heat, stir in grated cheese, and let cool slightly. Whisk in the egg yolk just before using.

In a lightly oiled baking dish (about 25 × 18 × 5 cm): Arrange potato slices at the bottom. Add half of the roasted eggplant and zucchini. Spread all the lentil–tomato sauce evenly. Top with remaining eggplant and zucchini. Pour the béchamel over the top, spreading evenly. Sprinkle a little extra cheese on top.

Bake at 180 °C (fan 160 °C) for 35–40 minutes, until the top is golden and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens