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Vegetarian Moussaka with Eggplant Recipe
Ben Carraoli

Vegetarian Moussaka with Eggplant Recipe

When I first made this Vegetarian Moussaka with Eggplant Recipe, I wasn’t sure how it would turn out. But let me tell you, the layers of roasted eggplant, lentils, and creamy béchamel tasted even better than expected.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner
Calories: 350
Ingredients Method

Ingredients
  

  • 2 large eggplants sliced into 1/4 inch rounds (salting removes bitterness)
  • 3 tablespoons olive oil for a smooth sauté base
  • 1 large onion chopped (adds sweetness and depth)
  • 2 cloves garlic minced (sharp, aromatic flavor boost)
  • 1 red bell pepper diced (color and crunch)
  • 1 zucchini sliced (balances textures)
  • 1 tablespoon tomato paste rich tomato base
  • 1 can 14 oz diced tomatoes (juicy and tangy sauce)
  • 1 teaspoon ground cinnamon adds warmth and complexity
  • 1 teaspoon ground cumin earthy spice balance
  • Salt and pepper to taste season generously
  • 1/2 cup red wine optional, but adds depth
  • 1 cup lentils cooked (hearty and protein-rich layer)
  • 1 cup béchamel sauce creamy topping layer
  • 1/2 cup grated Parmesan cheese freshly grated works best
  • Fresh parsley for garnish bright finish

Method
 

  1. Slice your eggplants and lay them on a baking sheet. Sprinkle with salt and let them sit for 30 minutes. This process draws out bitterness and moisture. Pat dry with paper towels before using.
  2. Heat olive oil in a skillet and add onions. Once soft, stir in garlic, bell pepper, and zucchini. Cook for a few minutes until tender. This forms the hearty vegetable base.
  3. Mix in tomato paste and diced tomatoes. Season with cinnamon, cumin, salt, and pepper. Pour in red wine if you’re using it. Let the sauce simmer for about 10 minutes until it thickens slightly. Stir in the lentils for extra protein and remove from heat.
  4. In a greased baking dish, arrange a layer of eggplant slices. Spoon half of the vegetable-lentil mixture on top. Repeat with another eggplant layer, the remaining mixture, and finish with eggplant slices.
  5. Spread the béchamel sauce evenly on top, then sprinkle with Parmesan cheese. Bake at 375°F (190°C) for 30–40 minutes, until golden and bubbling. Let it cool for a few minutes before slicing.