Vegetarian Moussaka Eggplant Casserole

A comforting Mediterranean casserole enjoyed throughout Greece and beyond.
It offers steady energy while remaining light but satisfying.
Tender roasted eggplant creates the rich foundation of the dish.
Tomatoes and vegetables add hearty flavor without heaviness.
A creamy béchamel topping turns golden in the oven, making every bite warm and satisfying.
Ideal for maintaining a steady plant-forward lifestyle.

Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide

Video

Olivia

Vegetarian Moussaka Eggplant Casserole

5 from 1 vote

Vegetarian Moussaka eggplant casserole with roasted eggplant, rich tomato filling, and creamy béchamel topping. A classic Greek comfort food.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Greek

Calories: 256

Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients

  

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• 2 large eggplants sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 small onion chopped
• 2 cloves garlic minced
• 2 cups mushrooms chopped
• 2 cups tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon cinnamon
• Salt to taste
• Black pepper to taste
• béchamel Topping
• 2 tablespoons butter or olive oil
• 2 tablespoons all-purpose flour
• 2 cups milk or plant-based milk
• 1/2 cup Parmesan cheese grated (optional)
• 1 egg beaten (optional, for a richer topping)
• Pinch of nutmeg
• 2 tablespoons fresh parsley chopped

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Equipment

Baking Sheet

$17.99

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07/22/2026 04:02 am GMT

Baking Sheet

Baking Sheet

$17.99

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07/22/2026 04:02 am GMT

Roasting Pan For Oven

Cooking Instructions

 

1. Preheat oven to 400°F (200°C).
2. Brush the eggplant slices with olive oil and arrange them on a baking sheet.
3. Roast for 20 minutes, turning once halfway through.
4. Meanwhile, heat olive oil in a skillet over medium heat.
5. Cook the onion until softened, then add the garlic and mushrooms.
6. Stir in the tomato sauce, oregano, cinnamon, salt, and black pepper. Simmer for 10 minutes.
7. For the béchamel, melt the butter in a saucepan, whisk in the flour, then gradually add the milk until smooth and thickened. Stir in the Parmesan, nutmeg, and beaten egg if using.
8. In a greased baking dish, layer half of the roasted eggplant, followed by the tomato mixture. Repeat with the remaining eggplant and sauce.
9. Spread the béchamel evenly over the top.
10. Bake for 30 minutes until golden brown. Let rest for 10 minutes, garnish with fresh parsley, and serve warm.

Nutrition

Calories: 256kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 43mgSodium: 568mgPotassium: 870mgFiber: 7gSugar: 13gVitamin A: 744IUVitamin C: 13mgCalcium: 243mgIron: 2mg

Notes

• Roasting the eggplant first removes excess moisture and improves flavor.
• Allow the casserole to rest before slicing for cleaner servings.
• Lentils can replace mushrooms for a heartier vegetarian version.
• Serve with a Greek salad or crusty bread.

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