This vegetarian moussaka recipe always gets rave reviews from vegetarians and nonvegetarians alike Easy to make but takes time Serve with salad
Prep Time
30 mins
Dificult
Medium
Servings
2 hrs 35 mins
Ingredients
Instructions
Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
Preheat the oven to 375 degrees F (190 degrees C).
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.
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.
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.
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.
Cover and bake in the preheated oven for 25 minutes.
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.
Pour sauce over vegetables and top with Parmesan cheese. Continue baking