Vegetarian Moussaka

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 240.4
  • Total Fat: 9.8 g
  • Cholesterol: 49.0 mg
  • Sodium: 318.7 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 6.2 g
  • Protein: 11.0 g

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient

Number of Servings: 8


    1 eggplant, thinly sliced
    1 tablespoon olive oil
    1 large zucchini, thinly sliced
    2 potatoes, thinly sliced
    1 onion, sliced
    1 clove garlic, chopped
    1 tablespoon white vinegar
    1 (14.5 ounce) can whole peeled tomatoes, chopped
    1/2 (14.5 ounce) can lentils, drained, juice reserved
    1 teaspoon dried oregano
    2 tablespoons chopped fresh parsley
    salt and pepper to taste
    1 cup crumbled feta cheese

    1 1/2 tablespoons butter
    2 tablespoons all-purpose flour
    1 1/4 cups milk
    black pepper to taste
    1 pinch ground nutmeg
    1 egg, beaten
    1/4 cup grated Parmesan cheese


1.Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2.Preheat oven to 375 degrees F (190 degrees C).
3.Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4.Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5.In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6.Cover and bake in preheated oven for 25 minutes.
7.Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
8.Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user BARBSHAKESPEARE.