Delicious Vegetarian Moussaka Recipe

This vegetarian moussaka is a delightful twist on the classic Greek dish. Made with layers of roasted eggplant, zucchini, and potatoes, smothered in a rich tomato sauce and topped with a creamy béchamel sauce and melted cheese, this moussaka is packed with flavor. It brings together the earthy flavors of the vegetables with the tangy tomato sauce and the indulgent creaminess of the cheese. Perfect for a family dinner or a special occasion, this vegetarian moussaka will impress even the most dedicated meat lovers.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 large zucchinis, sliced into 1/2-inch rounds
• 3 large potatoes, peeled and sliced into 1/4-inch rounds
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• For the Béchamel Sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon ground nutmeg
• For the Topping:
• 1 cup grated mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat your oven to 400°F (200°C).
2. Place the eggplant, zucchini, and potato slices on baking sheets lined with parchment paper. Brush them with olive oil and season with salt and pepper. Roast the vegetables for 20 minutes, flipping once halfway through, until they are slightly golden and tender. Remove from the oven and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
4. Add the diced tomatoes, tomato paste, dried oregano, dried basil, and cinnamon to the skillet. Season with salt and pepper. Simmer the sauce for 10 minutes, stirring occasionally.
5. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, until the mixture is smooth. Gradually whisk in the milk and cook, whisking constantly, until the mixture thickens. Stir in the grated Parmesan cheese and nutmeg. Remove from the heat and set aside.
6. To assemble the moussaka, spread half of the tomato sauce on the bottom of a baking dish. Arrange half of the roasted vegetables on top of the sauce. Repeat the layers with the remaining tomato sauce and roasted vegetables. Pour the béchamel sauce over the top layer of vegetables.
7. Sprinkle the grated mozzarella cheese and Parmesan cheese on top of the béchamel sauce.
8. Bake the moussaka in the preheated oven for 30-35 minutes, or until the cheese is melted and golden brown.
9. Remove the moussaka from the oven and let it cool for 5-10 minutes before serving. This allows the moussaka to set and makes it easier to slice.
10. Serve the vegetarian moussaka warm, garnished with fresh herbs like parsley or basil, if desired.

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