Everyday Meals

Vegetarian Moussaka


  • 1eggplant, thinly sliced
  • 1 tablespoon olive oil, or more as needed
  • 1 large zucchini, thinly sliced
  • 2potatoes, thinly sliced
  • 1onion, 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
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley
  • salt and ground black pepper to taste
  • 1 cup crumbled feta cheese
  • 1 ½ tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups milk
  • ground black pepper to taste
  • 1 pinch ground nutmeg
  • 1egg, beaten
  • ¼ cup grated Parmesan cheese
  • Directions

  • Step 1

    Sprinkle eggplant slices with salt and set aside for 30 minutes.Rinse and pat dry.


  • Step 2

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

  • Step 3

    Heat oil in a large skillet over medium-high heat.Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, 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

  • Step 4

    Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.

  • Step 5

    Saute 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 the juice from lentils, oregano and parsley.Cover, reduce heat to medium-low, and simmer 15 minutes.

  • Step 6

    Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13×9-inch baking dish.Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

  • Step 7

    Cover and bake in preheated oven for 25 minutes.

  • Step 8

    Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir.Remove from heat, cool for 5 minutes, and stir in beaten egg.

  • Step 9

    Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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