This dish keeps things simple while delivering real flavor.
It offers steady energy while remaining light but satisfying.
Eggplant and potatoes create a hearty, comforting base.
Tomato sauce and warm spices add depth without heaviness.
A baked Mediterranean casserole that fits naturally into mindful daily routines.
Ideal for maintaining a steady plant-forward lifestyle.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Vegetarian Greek Moussaka
Vegetarian Greek moussaka with eggplant, potatoes, and tomato sauce. A comforting plant-forward casserole with rich Mediterranean flavor.
Ingredients
Equipment
Frying Pan
Oven Baking pans
Cooking Instructions
- Preheat oven to 375°F (190°C).
- Brush eggplant, potatoes, and zucchini lightly with olive oil.
- Roast vegetables for 20 minutes until slightly tender.
- Heat olive oil in a pan over medium heat.
- Add onion and garlic and cook until soft.
- Stir in tomato sauce, cinnamon, salt, and black pepper.
- In a small saucepan, whisk flour and milk until smooth and slightly thickened.
- Layer roasted vegetables and tomato sauce in a baking dish.
- Pour milk sauce over the top and sprinkle with cheese.
- Bake for 25 minutes until golden and bubbling.
Nutrition
Notes
• Roast vegetables first for better texture
• Let moussaka rest before slicing
• Add lentils for a heartier version if desired
• Let moussaka rest before slicing
• Add lentils for a heartier version if desired