Mushroom Moussaka
Indulge in the hearty, plant-based comfort of Mushroom Moussaka, a Mediterranean-inspired dish that swaps the traditional meat filling for a rich and flavorful mushroom-tomato mixture. Perfectly roasted eggplant slices form the base, layered with a savory blend of sautéed mushrooms, onions, garlic, and fragrant spices like cinnamon and oregano. Topped with a luscious, nutmeg-infused béchamel sauce and a sprinkle of golden, bubbling Parmesan cheese, this vegetarian moussaka is a satisfying meal that's perfect for dinner parties or meal prep. Easy to make yet loaded with depth and aroma, this baked casserole delivers bold flavors and creamy textures in every bite. Serve it with a side salad or crusty bread, and let the compliments roll in!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Eggplants
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 500 grams, sliced Mushrooms
- 2 tablespoons Tomato paste
- 400 grams (1 can) Diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.25 teaspoons Nutmeg
- 50 grams, grated Parmesan cheese
- 1 large Egg yolk
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm thick rounds, arrange on a baking sheet, brush both sides with 2 tablespoons of olive oil, and season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Roast in the oven for 20 minutes, flipping halfway through, until golden and tender. Set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional minute.
Stir in the sliced mushrooms and cook for 7–10 minutes until the mushrooms have released their moisture and are golden brown.
Add the tomato paste to the skillet and stir to coat the mushrooms. Pour in the can of diced tomatoes, and add the cinnamon, oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a roux. Gradually add the milk, whisking continuously, until the sauce thickens and is smooth, about 5–7 minutes.
Remove the béchamel sauce from heat and stir in the nutmeg, 30 grams of grated Parmesan cheese, and a pinch of salt. Allow to cool slightly, then whisk in the egg yolk.
In a greased 9x13-inch baking dish, layer half of the roasted eggplant slices, followed by the mushroom mixture. Top with the remaining eggplants and pour the béchamel sauce evenly over the top.
Sprinkle the remaining 20 grams of Parmesan cheese over the top of the béchamel sauce.
Bake the moussaka in the preheated oven for 30–35 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
27615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 546.8 g | 701% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 15.0 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 189078 mg | 8221% | |
| Total Carbohydrate | 5677.6 g | 2065% | |
| Dietary Fiber | 3070.4 g | 10966% | |
| Total Sugars | 4148.7 g | ||
| Protein | 1329.1 g | 2658% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 54117 mg | 4163% | |
| Iron | 919.8 mg | 5110% | |
| Potassium | 310718 mg | 6611% | |
*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.
