Recipes Main Dishes Casserole Recipes Vegetable Vegetarian Moussaka 4.4 (395) 289 Reviews 27 Photos This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad. Submitted by Anne Buchanan Updated on November 16, 2024 Save Rate Print Share Close Add Photo 27 27 27 27 Prep Time: 30 mins Cook Time: 1 hr 35 mins Additional Time: 30 mins Total Time: 2 hrs 35 mins Servings: 8 Yield: 1 9x13-inch dish Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 eggplant, thinly sliced 1 teaspoon salt, or more as needed 1 tablespoon olive oil, or more as needed 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tablespoon white vinegar 1 (14.5 ounce) can whole peeled tomatoes, chopped ½ (14.5 ounce) can lentils, drained with liquid reserved 2 tablespoons chopped fresh parsley 1 teaspoon dried oregano ground black pepper to taste 1 cup crumbled feta cheese Sauce: 1 ¼ cups milk 2 tablespoons all-purpose flour 1 ½ tablespoons butter 1 pinch ground nutmeg ground black pepper to taste 1 large egg, beaten Topping: ¼ cup grated Parmesan cheese Directions Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels. Preheat the oven to 375 degrees F (190 degrees C). Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet. Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet. Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Cover and bake in the preheated oven for 25 minutes. Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg. Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes. I Made It Print 467 home cooks made it! Nutrition Facts (per serving) 240 Calories 12g Fat 26g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 240 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 32% Cholesterol 58mg 19% Sodium 426mg 19% Total Carbohydrate 26g 9% Dietary Fiber 5g 17% Total Sugars 9g Protein 10g 20% Vitamin C 17mg 19% Calcium 241mg 19% Iron 2mg 12% Potassium 785mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.