Mock Moussaka
Discover the comforting flavors of classic Mediterranean cuisine with a twist in this Mock Moussaka recipe—an irresistible vegetarian spin on the traditional favorite. Roasted eggplant and golden russet potatoes form the hearty base, layered with a spiced lentil filling infused with cinnamon, allspice, and oregano for a warm and aromatic touch. A rich, homemade Parmesan béchamel sauce crowns the dish, finished with crispy panko breadcrumbs for the perfect golden crust. Ideal for family dinners or make-ahead meals, this recipe is a delightful balance of textures and flavors, ready in just over an hour. Serve this wholesome vegetarian moussaka alongside a crisp salad or crusty bread for an unforgettable Mediterranean feast.
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Recipe Information
Ingredients
- 2 large Eggplant
- 3 medium Russet potatoes
- 4 tablespoons Olive oil
- 1 medium Yellow onion
- 2 Garlic cloves
- 1.5 cups Cooked lentils
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 1 teaspoons Dried oregano
- 2 teaspoons (divided) Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk (preferably whole)
- 0.25 teaspoons Nutmeg
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Panko breadcrumbs
Instructions
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
Slice the eggplants into 1/4-inch rounds. Lightly salt them with 1 teaspoon of salt and let them rest for 10 minutes to draw out moisture. Pat dry with a paper towel.
Peel and slice the potatoes into 1/4-inch rounds.
Brush the eggplant and potato slices lightly with 2 tablespoons of olive oil, and arrange them in a single layer on the prepared baking sheets. Roast for 20 minutes, flipping halfway through, until softened and lightly golden. Remove from the oven and set aside.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, then sauté them until softened, about 3 minutes.
Add the cooked lentils, tomato paste, diced tomatoes (with their juice), cinnamon, allspice, oregano, 1 teaspoon salt, and black pepper to the skillet. Simmer the mixture for 10-15 minutes, stirring occasionally, until thickened.
In a saucepan, melt the butter over medium-low heat. Stir in the flour to form a paste and cook for 1 minute, whisking constantly. Gradually whisk in the milk, continuing to stir until the mixture thickens to a creamy sauce. Add the nutmeg and grated Parmesan cheese, and stir until combined. Remove from heat.
Grease a 9x13-inch baking dish. Start layering the moussaka: Begin with a layer of potatoes, followed by a layer of eggplants, and then the lentil filling. Repeat the layers, ending with a final layer of eggplants.
Pour the béchamel sauce evenly over the top. Sprinkle the panko breadcrumbs over the sauce for a crunchy topping.
Bake the assembled moussaka in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Let the moussaka rest for 10 minutes before serving. Slice and enjoy your Mock Moussaka!
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1203 mg | 52% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 18.6 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 238 mg | 18% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1631 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
