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Greek Moussaka, a vegetarian casserole serve in a white baking dish on a white background
Zack

Vegetarian Greek Moussaka

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Vegetarian Greek moussaka with eggplant, potatoes, and tomato sauce. A comforting plant-forward casserole with rich Mediterranean flavor.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course, Snack
Cuisine: Greek
Calories: 237
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 1 eggplant sliced
  • 2 potatoes sliced
  • 1 zucchini sliced
  • 2 cups tomato sauce
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 cup milk or plant-based milk
  • 2 tablespoons flour
  • 1 cup shredded cheese
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

Frying Pan
Frying Pan
$57.99 $47.99
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05/27/2026 08:00 pm GMT
Frying Pan
Casserole Dish,
Casserole Dish,
$35.99 $26.50
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05/27/2026 07:02 pm GMT
Oven Baking pans

Cooking Instructions
 

  1. Preheat oven to 375°F (190°C).
  2. Brush eggplant, potatoes, and zucchini lightly with olive oil.
  3. Roast vegetables for 20 minutes until slightly tender.
  4. Heat olive oil in a pan over medium heat.
  5. Add onion and garlic and cook until soft.
  6. Stir in tomato sauce, cinnamon, salt, and black pepper.
  7. In a small saucepan, whisk flour and milk until smooth and slightly thickened.
  8. Layer roasted vegetables and tomato sauce in a baking dish.
  9. Pour milk sauce over the top and sprinkle with cheese.
  10. Bake for 25 minutes until golden and bubbling.

Nutrition

Calories: 237kcalCarbohydrates: 28gProtein: 10gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 530mgPotassium: 909mgFiber: 6gSugar: 10gVitamin A: 744IUVitamin C: 30mgCalcium: 186mgIron: 2mg

Notes

• Roast vegetables first for better texture
• Let moussaka rest before slicing
• Add lentils for a heartier version if desired

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