This vegetarian moussaka layers roasted eggplant with a mushroom and tomato filling, then finishes with a creamy béchamel topping. Oregano and a little cinnamon season the filling, while nutmeg adds flavor to the white sauce. It is a meat-free variation on Greek-style moussaka.
Roasting the eggplant before assembling helps soften the slices and reduce excess moisture. Cook the mushroom filling until it is thick rather than watery, then spread the béchamel over the layers. After baking, let the casserole rest for 10 minutes so it is easier to portion.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Vegetarian Moussaka Eggplant Casserole
Vegetarian moussaka with roasted eggplant, a mushroom and tomato filling, and creamy béchamel. A Greek-style casserole baked until golden.
Ingredients
Equipment
Baking Sheet
Roasting Pan For Oven
Cooking Instructions
- Preheat oven to 400°F (200°C).
- Brush the eggplant slices with olive oil and arrange them on a baking sheet.
- Roast for 20 minutes, turning once halfway through.
- Meanwhile, heat olive oil in a skillet over medium heat.
- Cook the onion until softened, then add the garlic and mushrooms. Cook until the mushrooms soften and their released liquid has mostly evaporated before adding the tomato sauce
- Stir in the tomato sauce, oregano, cinnamon, salt, and black pepper. Simmer for 10 minutes.
- Heat the olive oil in a saucepan. Whisk in the flour and cook briefly while stirring. Gradually whisk in the milk or unsweetened plant-based milk, then cook gently until smooth and thickened. Remove from the heat and stir in the nutmeg and optional vegetarian cheese. If using the egg, temper it first: whisk a little warm sauce into the beaten egg, then whisk that mixture back into the sauce off the heat.
- In a greased baking dish, layer half of the roasted eggplant, followed by the tomato mixture. Repeat with the remaining eggplant and sauce.
- Spread the béchamel evenly over the top.
- Bake for 30 minutes until golden brown. Let rest for 10 minutes, garnish with fresh parsley, and serve warm.
Nutrition
Notes
• Arrange the eggplant slices in a single layer for roasting. Use additional trays if needed rather than piling the slices together.
• Cook off excess mushroom liquid and simmer the tomato filling until thick enough to spread between the layers.
• Add milk gradually while whisking the béchamel to prevent lumps. Use unsweetened, unflavored plant-based milk if choosing that option.
• If adding the optional egg, temper it with a little warm sauce before incorporating it off the heat.
• Check that any hard cheese used is suitable for vegetarians.
• Rest the baked casserole for 10 minutes before portioning. Serve with a salad or crusty bread.
One Response
Great Greek dish