Vegetarian Moussaka Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
1 hour, 30 minutes
Servings:
8 Servings
Ingredients
  • 1 medium eggplant, halved crosswise and sliced lengthwise into ¼-inch thick pieces
  • 2 teaspoons salt, divided
  • 3 tablespoons avocado oil, divided
  • 2 teaspoons dried oregano, divided
  • 1 teaspoon garlic powder, divided
  • ½ teaspoon pepper, divided
  • 2 pounds Yukon gold potatoes, sliced into ¼-inch thick circles
  • 6 garlic cloves, divided, minced
  • 1 onion, diced
  • 8 ounces white or crimini mushrooms, diced
  • 1 teaspoon dried thyme
  • Pinch of ground cloves
  • ½ teaspoon red pepper flakes
  • ¼ cup vegetable broth
  • 1 28-ounce can crushed, fire-roasted tomatoes
  • 3 tablespoons tomato paste
  • 3 cups cooked brown lentils
  • 4 tablespoons butter
  • ⅓ cup all-purpose flour
  • 1 ½ cup whole milk
  • ½ cup shredded Parmesan cheese
  • ¼ teaspoon nutmeg
  • 2 eggs
  • ½ cup breadcrumbs
  • ¼ cup chopped Italian parsley
Directions
  1. Preheat the oven to 425 F. Put the eggplant in a colander, and shake with ½ teaspoon salt. Let sit for 30 minutes.
  2. Pat the potatoes dry with a paper towel, and add to a large bowl. Add 1 tablespoon of oil, 1 teaspoon of oregano, ½ teaspoon of garlic powder, and ¼ teaspoon of pepper, and lay it out on a parchment paper-lined baking sheet.
  3. Pat the eggplant dry, and add it in the same bowl used for the potatoes. Add 1 tablespoon of oil, 3 crushed garlic cloves, and ¼ teaspoon of pepper. Stir to combine, then lay it out on a second baking sheet. Bake both for 20 to 25 minutes, or until golden brown.
  4. Add the remaining 1 tablespoon of oil to a large frying pan, and add the onions and remaining garlic. Sautée on medium heat for 5 minutes. Add the mushrooms and cook for 8 minutes, stirring frequently.
  5. Add in 1 teaspoon oregano, ½ teaspoon salt, dried thyme, ground cloves, red pepper flakes, vegetable broth, canned tomatoes, tomato paste, and cooked lentils. Stir well, and simmer for 15 minutes.
  6. Reduce the oven temperature to 400 F.
  7. To make the béchamel sauce, melt the butter in a small pot. Add the flour, and stir until a paste forms. Add in the milk, Parmesan, 1 teaspoon salt, ½ teaspoon garlic granules, and the nutmeg. Stir to combine.
  8. Pour ¼ cup of the mixture into a small bowl, and add the beaten eggs. Stir, and add this back into the pot with the béchamel sauce.
  9. To assemble, spray the bottom and sides of a 9-x13-inch baking dish with cooking spray. Lay the potatoes down, then ½ of the lentil mixture, the eggplant, the other ½ of the lentil mixture, then top with the béchamel sauce.
  10. Sprinkle the breadcrumbs on top, and bake for 35 minutes. Let it cool for at least 30 minutes before slicing. Top with freshly-chopped parsley.