Description
This Vegetarian Moussaka is a hearty and flavorful Greek-inspired casserole layered with roasted eggplant, zucchini, and potatoes, topped with a rich tomato sauce and creamy béchamel. Perfectly spiced with cinnamon, nutmeg, and herbs, this dish offers a satisfying meatless alternative, ideal for family dinners or special occasions.
Ingredients
Scale
Vegetables and Roasting
- 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 Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast Vegetables: Arrange the eggplant, zucchini, and potato slices on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, flipping the slices halfway through to ensure even cooking, until the vegetables are golden and tender. Remove from oven and set aside.
- Prepare Tomato Sauce: Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and diced red bell pepper, cooking for an additional 2 minutes. Stir in the tomato paste, diced tomatoes, ground cinnamon, nutmeg, oregano, and thyme. Pour in red wine if using, and simmer the sauce for about 10 minutes until it thickens slightly. Season with salt, pepper, and fresh chopped parsley. Remove from heat and set aside.
- Make Béchamel Sauce: In a saucepan, melt the butter over medium heat. Add the flour and stir constantly to form a roux, cooking for about 1-2 minutes without browning. Gradually whisk in the warmed milk, continuing to stir until the sauce thickens and is smooth. Remove from heat and mix in grated Parmesan cheese, Greek yogurt or ricotta if using, salt, pepper, and nutmeg. Let the sauce cool slightly, then whisk in the egg yolks until fully incorporated.
- Assemble Moussaka: Lightly grease a 9×13-inch baking dish. Spread a layer of the tomato sauce on the bottom. Arrange a layer of roasted potato slices, followed by layers of eggplant and zucchini. Add more tomato sauce between layers, repeating the layering process and finishing with the vegetables on top.
- Add Béchamel Topping: Pour the béchamel sauce evenly over the top layer of vegetables. Use a spatula to smooth it out for an even and attractive finish.
- Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the top is golden brown and bubbling hot.
- Cool and Serve: Remove the moussaka from the oven and let it cool for 10-15 minutes to set before slicing. Garnish with fresh parsley and serve warm.
Notes
- For a richer flavor, red wine in the tomato sauce can be included or omitted according to preference.
- Greek yogurt or ricotta in the béchamel adds creaminess but can be left out for a lighter sauce.
- Roasting the vegetables beforehand intensifies their natural flavors and prevents sogginess in the final dish.
- Allowing the moussaka to cool before serving helps it set and makes slicing easier.
- This dish can be prepared a day ahead and reheated; it often tastes better the next day.
