Moussaka is a traditional Greek dish that features a delicious combination of eggplant, potatoes, and a creamy béchamel sauce. While this dish typically contains ground meat, our vegetarian moussaka recipe is just as satisfying and flavorful without it. Let’s dive into this mouthwatering, meatless recipe that’s perfect for a family dinner or a special occasion!

Ingredients:

– 2 large eggplants, sliced into 1/4 inch thick rounds
– 4 medium-sized potatoes, peeled and sliced into 1/4 inch thick rounds
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 cups fresh or canned diced tomatoes
– 1 cup cooked lentils
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper, to taste
– Olive oil for frying

For the béchamel sauce:

– 1/4 cup unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk
– 1/4 tsp grated nutmeg
– Salt and white pepper, to taste

Instructions:

1. Prepare the vegetables: In a large colander, sprinkle the eggplant slices with salt on both sides and let them sit for at least 30 minutes. This will help to remove excess moisture and any bitterness. Rinse the eggplant slices thoroughly under cold water and pat dry.

2. In a large skillet, heat some olive oil over medium heat. Fry the potato slices until they are golden brown on both sides. Use more olive oil as needed to prevent sticking. Remove from the skillet and set aside.

3. Add more olive oil to the same skillet and fry the eggplant slices until they are golden brown on both sides. Place them on a paper towel-lined plate to drain excess oil.

4. In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until it turns translucent. Add in the garlic, and cook for another 2 minutes.

5. Stir in the diced tomatoes, cooked lentils, oregano, basil, salt, and pepper. Cook the mixture for around 15 to 20 minutes or until most of the liquid has evaporated.

6. Preheat your oven to 350°F (180°C).

7. Begin layering: In a large baking dish, spread a thin layer of the tomato and lentil mixture. Place a layer of fried potatoes on top of this, followed by a layer of eggplant slices. Repeat these layers until you run out of ingredients or space in your baking dish. Be sure to finish with a layer of eggplant on top.

8. Prepare the béchamel sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2 minutes, whisking continuously to ensure no lumps form.

9. Gradually whisk in the milk, allowing each addition to incorporate fully before adding more milk. Continue stirring for around 10 minutes or until sauce thickens. Add nutmeg, salt, and white pepper.

10. Pour the béchamel sauce over the top layer of eggplant slices, making sure it covers everything evenly.

11. Bake for 40-45 minutes or until bubbling around the edges and golden brown on top.

12. Allow moussaka to cool slightly before serving with crusty bread or a fresh salad on the side.

Enjoy this amazing vegetarian moussaka that will transport you straight into Greece’s culinary heart!