Name: Vegetarian Moussaka
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggplant, thinly sliced - 1; Salt, or more as needed - 1 teaspoon; Olive oil, or more as needed - 1 tablespoon; Zucchini, thinly sliced - 1 large; Potatoes, thinly sliced - 2; Onion, sliced - 1; Garlic, chopped - 1 clove; White vinegar - 1 tablespoon; Whole peeled tomatoes, chopped - 1 (14.5 ounce) can; Lentils, drained with liquid reserved - ½ (14.5 ounce) can; Chopped fresh parsley - 2 tablespoons; Dried oregano - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Crumbled feta cheese - 1 cup; Milk - 1 ¼ cups; All-purpose flour - 2 tablespoons; Butter - 1 ½ tablespoons; Ground nutmeg - 1 pinch; Ground black pepper to taste - 1 pinch; Egg, beaten - 1 large; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Moussaka

1. Eggplant, thinly sliced - 1

2. Salt, or more as needed - 1 teaspoon

3. Olive oil, or more as needed - 1 tablespoon

4. Zucchini, thinly sliced - 1 large

5. Potatoes, thinly sliced - 2

6. Onion, sliced - 1

7. Garlic, chopped - 1 clove

8. White vinegar - 1 tablespoon

9. Whole peeled tomatoes, chopped - 1 (14.5 ounce) can

10. Lentils, drained with liquid reserved - ½ (14.5 ounce) can

11. Chopped fresh parsley - 2 tablespoons

12. Dried oregano - 1 teaspoon

13. Ground black pepper to taste - 1 teaspoon

14. Crumbled feta cheese - 1 cup

15. Milk - 1 ¼ cups

16. All-purpose flour - 2 tablespoons

17. Butter - 1 ½ tablespoons

18. Ground nutmeg - 1 pinch

19. Ground black pepper to taste - 1 pinch

20. Egg, beaten - 1 large

21. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Vegetarian Moussaka

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Cover and bake in the preheated oven for 25 minutes.

8. Stage

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. Stage

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.