vegetarian moussaka

Name: vegetarian moussaka
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 piece Eggplant (1 eggplant, thinly sliced); 1 tsp Table Salt (1 teaspoon table salt, or more as needed); 1 tbsp Olive Oil (1 tablespoon olive oil, or more as needed); 1 piece Zucchini (1 large zucchini, thinly sliced); 2 pieces White Potatoes (2 white potatoes, thinly sliced); 1 piece Yellow Onion (1 yellow onion, sliced); 1 clove Garlic (1 clove garlic, chopped); 1 tbsp White Vinegar (1 tablespoon white vinegar); 1 can Chopped Tomatoes (1 (14.5 ounce) can chopped tomatoes (whole, peeled), chopped); ½ can Lentils (0.5 (14.5 ounce) can lentils, drained with liquid reserved); 2 tbsp Parsley (2 tablespoons chopped fresh parsley); 1 tsp Dried Oregano (1 teaspoon dried oregano); 0 pinches Black Pepper (ground black pepper to taste); 1 cup Feta Cheese (1 cup crumbled feta cheese); 1 ¼ cup Whole Milk (1.25 cups whole milk); 2 tbsp All-Purpose Flour (2 tablespoons all-purpose flour); 1 ½ tbsp Butter (1.5 tablespoons salted butter); 1 pinch Nutmeg (1 pinch ground nutmeg); 1 piece Egg (1 large egg, beaten); ¼ cup Parmesan Cheese (0.25 cup grated parmesan cheese)

125 minMediterranean

Servings8

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Vegetarian
Pescatarian

Ingredients

For 8 servings

Eggplant1 piece · 1 eggplant, thinly sliced
Table Salt1 tsp · 1 teaspoon table salt, or more as needed
Olive Oil1 tbsp · 1 tablespoon olive oil, or more as needed
Zucchini1 piece · 1 large zucchini, thinly sliced
White Potatoes2 pieces · 2 white potatoes, thinly sliced
Yellow Onion1 piece · 1 yellow onion, sliced
Garlic1 clove · 1 clove garlic, chopped
White Vinegar1 tbsp · 1 tablespoon white vinegar
Chopped Tomatoes1 can · 1 (14.5 ounce) can chopped tomatoes (whole, peeled), chopped
Lentils½ can · 0.5 (14.5 ounce) can lentils, drained with liquid reserved
Parsley2 tbsp · 2 tablespoons chopped fresh parsley
Dried Oregano1 tsp · 1 teaspoon dried oregano
Black Pepper0 pinches · ground black pepper to taste
Feta Cheese1 cup · 1 cup crumbled feta cheese
Whole Milk1 ¼ cup · 1.25 cups whole milk
All-Purpose Flour2 tbsp · 2 tablespoons all-purpose flour
Butter1 ½ tbsp · 1.5 tablespoons salted butter
Nutmeg1 pinch · 1 pinch ground nutmeg
Egg1 piece · 1 large egg, beaten
Parmesan Cheese¼ cup · 0.25 cup grated parmesan cheese

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Steps

1sprinkle eggplant slices with salt; set aside for 30 minutes. rinse and pat dry with paper towels.
2preheat the oven to 375 degrees f (190 degrees c).
3heat 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.
4add 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.
5sauté 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.
6layer 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.
7cover and bake in the preheated oven for 25 minutes.
8meanwhile, 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.
9pour sauce over vegetables and top with parmesan cheese. continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.