Vegetarian Moussaka

Vegetarian Moussaka

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"This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad."
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2 h servings 240 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 10.2 g
  • 20%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
  2. Preheat oven to 375 degrees F (190 degrees C).
  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
  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.
  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.
  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 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
  7. Cover and bake in preheated oven for 25 minutes.
  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.
  9. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.


  1. 313 Ratings

Most helpful positive review

Comes out excellent but takes a long time to make. Just to clarify matters, every time the word "Drain" is mentioned in steps 1-4, they really mean "Remove ingredients from skillet and place as...

Most helpful critical review

This had good flavor, but the labor was intense and the proportions were grossly inadequate for a 9x13 casserole. No where near enough to repeat layers, let alone create one complete layer of ea...

Comes out excellent but takes a long time to make. Just to clarify matters, every time the word "Drain" is mentioned in steps 1-4, they really mean "Remove ingredients from skillet and place as...

This was DELICIOUS! And I agree with previous reviewer, it can be done in no time at all! First, I couldn’t find canned lentils, so I bought a bag and because I was doubling the recipe, I estim...

This recipie was very tasty, an excellent blend of flavors. Grilling the vegetables instead of frying was a great idea, tasted great and a time saver. I omitted the potatoes, however. I also u...

I think I have found a new favorite comfort food!!! This was soooo good! I used extra parm on top so it would be extra cheesy. I also used white boiling potatoes, white onion, peeled the eggp...

I almost deducted a star from this for how insanely long it took, but I changed my mind because I remembered that, in addition to the finished product being absolutely wonderful, it also made 3 ...

I was discouraged from trying this recipe for a long time by the amount of work involved and by my husband, who didn't think it sounded good. Well, he changed his mind after he tried it. He to...

This was surprisingly excellent! I used Braggs Apple Cider Vinegar, and I cooked dry lentils instead of using canned, used dried parsley, and I bought Israeli Feta from a deli, smart balance ins...

THis is an amazing recipe! I prefer to omit the feta between layers and just put it on can taste it better that way! I also add more potatoes, zucchini and lentils to fill up the 9x13...

I only rate the best recipes - and this one was DELICIOUS!! It was well worth the time it took, and tasted even better the same day. I made sure to drain the lentils well, as well as the tomat...

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