Easy Vegetarian Moussaka

This recipe is easy to proportion, store in freezer-safe containers, and reheat in the microwave. I prefer to make 5-6 meal-sized servings of every dish. One to eat now, two to put away as leftovers for lunch or dinner the next day, and the rest to freeze for those days I have no intention of cooking. I rarely cook dishes from scratch that I don’t intend to eat for many meals.

Easy Vegetarian Moussaka
Rate this recipe
3 ratings

Yield: 5-6

Easy Vegetarian Moussaka

Ingredients

  • 2 medium eggplants
  • 4 small potatoes
  • 2 medium tomatoes
  • 1 cup lentils, cooked
  • 1/4 onion, minced
  • 1 clove garlic, minced
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1 egg yolk, beaten
  • 1/4 cup parmesan or Reggiano cheese, shredded
  • 1/2 cup olive oil
  • nutmeg
  • dried parsley
  • dried oregano
  • paprika
  • salt
  • pepper

Instructions

  1. Preheat oven to 375.
  2. Microwave potatoes for 3 minutes on each side. Allow to cool when done.
  3. Sauté 1/2 minced onion and 1/2 minced garlic in 1/4 cup olive oil over medium heat until lightly browned.
  4. While they are cooking, slice the eggplant into thin rounds. Place in a 9x12 inch glass baking dish and toss with 1/4 cup olive oil. Bake in oven for 10 minutes. Allow to cool when finished and leave the oven on.
  5. Meanwhile, peel the cooked potatoes and slice the potatoes and tomatoes thin rounds.
  6. Add flour to the onion-garlic mix and allow to toast for 1 minute. Whisk in the milk, egg yolk, cheese, and a 1/4 teaspoon each of nutmeg, paprika, salt, and pepper. Whisk until smooth. Add a 1/2 cup of water and bring to boil. Reduce to simmer and continue to whisk.
  7. Move the eggplant onto the chopping board and begin to assemble the ingredients.
  8. Add a layer of 1/2 the eggplant, tomatoes, and a 1/4 tsp. of each spice an salt onto the baking dish. Drizzle with olive oil.
  9. Add a layer of potatoes and the rest of the onion and garlic. Smooth the lentils over and add 1/4 tsp. of each spice and salt.
  10. Drizzle olive oil. Layer with the last 1/2 of cooked eggplant and add a bit of salt, pepper, and a drizzle of olive oil.
  11. Pour the milk-flour mix over the vegetables, trying to cover every crevice. Smooth with a spatula and sprinkle 1/2 teaspoon of parsley over the batter.
  12. Bake in oven for 40-50 minutes or until golden brown.