Vegetarian Moussaka


This vegetarian moussaka recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

Prep Time:
30 mins
Cook Time:
1 hrs 35 mins
Additional Time:
30 mins
Total Time:
2 hrs 35 mins
1 9x13-inch dish


  • 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


  • 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


  • ¼ cup grated Parmesan cheese


  1. Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.

  2. Preheat the oven to 375 degrees F (190 degrees C).

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Cover and bake in the preheated oven for 25 minutes.

  8. 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.

  9. 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.

Nutrition Facts (per serving)

240 Calories
12g Fat
26g Carbs
10g Protein
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
Vitamin C 17mg 87%
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.

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