Zeus Co Vegetarian Moussaka
Dive into the Mediterranean with Zeus Co Vegetarian Moussaka, a hearty, flavor-packed twist on the classic Greek comfort dish. This recipe layers tender roasted eggplants, thinly sliced potatoes, and a rich, spiced lentil filling infused with warm cinnamon and allspice notes. Topped with a luscious, creamy Parmesan béchamel sauce and a golden breadcrumb crust, this vegetarian moussaka is a crowd-pleaser that's perfect for weeknight dinners or special occasions. With its wholesome ingredients like green lentils, roasted vegetables, and aromatic spices, it's a filling, meat-free meal that's satisfying and nutritious. Ready in under two hours, this baked dish is a standout centerpiece sure to transport your taste buds to sunny Greece.
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Recipe Information
Ingredients
- 3 medium Eggplants
- 5 tablespoons Olive oil
- 1 large Yellow onion
- 4 cloves Garlic
- 1 cup Dried lentils (preferably green or brown)
- 1 can (14 ounces) Crushed tomatoes
- 2 tablespoons Tomato paste
- 2 cups Vegetable broth
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground allspice
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 large Potatoes
- 4 tablespoons Butter
- 4 tablespoons All-purpose flour
- 3 cups Milk
- 0.25 teaspoons Nutmeg
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Breadcrumbs
Instructions
Slice the eggplants into 1/4-inch-thick rounds, lightly salt them, and set aside for 15 minutes to draw out moisture. Pat dry with paper towels.
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Brush both sides of the eggplant slices with 2 tablespoons of olive oil and lay them in a single layer on the baking sheets. Roast for 20 minutes, flipping halfway through, until golden and tender. Remove and set aside.
While the eggplants roast, peel and thinly slice the potatoes into 1/4-inch-thick rounds. Boil them in salted water for 7–8 minutes, until just tender. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic, then sauté them until softened, about 5 minutes.
Stir in the lentils, crushed tomatoes, tomato paste, vegetable broth, cinnamon, allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Remove from heat.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly, and cook until thickened, about 5–7 minutes.
Stir in the nutmeg, Parmesan cheese, and 1/4 teaspoon of salt. Remove from heat and let cool slightly.
Reduce the oven temperature to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Layer the boiled potatoes at the bottom of the dish, followed by half of the roasted eggplant slices. Spread the lentil mixture evenly over the eggplants.
Add another layer of the remaining eggplant slices. Pour the béchamel sauce over the top, ensuring an even coating. Sprinkle breadcrumbs over the béchamel.
Bake for 30–35 minutes, until the top is golden brown and bubbling. Let cool for 10 minutes before serving.
Nutrition Facts
Calories |
3659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 7678 mg | 334% | |
| Total Carbohydrate | 458.9 g | 167% | |
| Dietary Fiber | 80.2 g | 286% | |
| Total Sugars | 104.8 g | ||
| Protein | 139.2 g | 278% | |
| Vitamin D | 8.3 mcg | 41% | |
| Calcium | 1909 mg | 147% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 10129 mg | 216% | |
*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.
