Description
This Vegetarian Moussaka is a rich, layered Greek casserole featuring roasted eggplant, zucchini, and potatoes, combined with a spiced tomato sauce and topped with a creamy béchamel sauce. Perfectly baked to golden perfection, it offers a comforting and hearty meat-free meal that will delight vegetarians and meat-eaters alike.
Ingredients
Scale
Roasted Vegetables
- 2 medium eggplants, sliced into 1/4-inch rounds
- 2 large zucchinis, sliced into 1/4-inch rounds
- 3 medium potatoes, sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- Salt and pepper, to taste
Tomato Sauce
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup red wine (optional)
- 1/4 cup fresh parsley, chopped
Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups milk, warmed
- 1/4 cup grated Parmesan cheese
- 1/2 cup Greek yogurt or ricotta (optional for extra creaminess)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg
- 2 egg yolks
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the Vegetables: Arrange eggplant, zucchini, and potato slices in a single layer on the baking sheet. Drizzle with olive oil and season well with salt and pepper. Roast for 20-25 minutes, flipping the slices halfway through to ensure even browning and tenderness. Once golden and cooked, set aside.
- Make the Tomato Sauce: Heat olive oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent. Stir in minced garlic and diced red bell pepper, cooking for an additional 2 minutes until softened. Add tomato paste, diced tomatoes, ground cinnamon, nutmeg, oregano, and thyme. Pour in red wine if using, and allow the sauce to simmer gently for 10 minutes to develop flavor. Season with salt, pepper, and stir in fresh parsley. Remove from heat and set aside.
- Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to create a smooth roux and cook briefly without browning. Gradually whisk in warmed milk, stirring constantly until the sauce thickens into a creamy consistency. Remove from heat and mix in grated Parmesan cheese, Greek yogurt or ricotta if desired, season with salt, pepper, and ground nutmeg. Let the sauce cool slightly before whisking in the egg yolks to enrich the sauce.
- Assemble the Moussaka: Grease a 9×13-inch baking dish. Begin by spreading a layer of the tomato sauce evenly on the bottom. Layer the roasted potatoes on top, followed by roasted eggplant and zucchini. Add more tomato sauce and continue layering, finishing with a top layer of vegetables.
- Top with Béchamel: Pour the béchamel sauce evenly over the assembled vegetable layers. Use a spatula to smooth the surface, ensuring complete coverage for a beautifully creamy crust.
- Bake: Place the assembled dish into the oven and bake for 30-35 minutes, until the béchamel topping turns golden brown and bubbles around the edges.
- Cool and Serve: Remove the moussaka from the oven and allow it to cool for 10-15 minutes before slicing. This resting time helps the layers set for easier serving. Garnish with additional fresh parsley and enjoy warm.
Notes
- Roasting the vegetables instead of frying reduces the fat content and ensures a tender, caramelized texture.
- The red wine in the tomato sauce is optional but adds depth of flavor; you can substitute with vegetable broth if preferred.
- Use Greek yogurt or ricotta in the béchamel for added creaminess and tanginess, but it can be omitted for a lighter sauce.
- Allowing the moussaka to rest before serving is critical for perfect slices and proper layer setting.
- You can prepare the tomato sauce and béchamel sauce ahead of time to streamline assembly on baking day.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Baking
- Cuisine: Greek
