This hearty and flavorful vegetarian moussaka is a perfect choice for your meatless meals! Packed with layers of tender eggplant, rich tomato sauce, and creamy béchamel, it’s so delicious and satisfying that even eggplant skeptics will be coming back for seconds.
Ingredients
For the Eggplant Layers
- 2-3 small-medium eggplants, thinly sliced lengthwise
- 3-4 tbsp extra-virgin olive oil
- Salt and pepper, to taste
For the Tomato Sauce
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cups cooked chickpeas (or canned, rinsed and drained)
- 2 cups cooked brown lentils (or canned, rinsed and drained)
- 1 (28oz) can crushed tomatoes
- 1 (28oz) can diced tomatoes
- 2 tbsp salted herbs (*see note below)
- 2 tbsp dried parsley
- 1 tbsp dried oregano
- 1 tsp ground coriander
- 1/2 tsp ground black pepper
- 1/4 tsp fennel seeds
- 4 cups fresh baby spinach leaves
For the Cheesy Topping
- 1 cup plain Greek yogurt
- 1/2 cup ricotta cheese
- 1/2 cup feta cheese
- 1/4 cup whole milk
- 2 large eggs
- 1/4 tsp ground white pepper
- 1 cup grated sharp cheddar cheese
Instructions
Prepare the Eggplant:
- Preheat your oven to 400°F.
- Lightly brush a large baking sheet (18″ x 26″) with olive oil. Arrange the eggplant slices in a single layer, brush the tops with olive oil, and sprinkle with salt and pepper.
- Bake for 15-20 minutes, flipping the slices halfway through, until softened and slightly golden. Remove and set aside. Lower the oven temperature to 350°F.
Make the Tomato Sauce:
- While the eggplant is baking, pulse the chickpeas and lentils in a food processor until coarsely ground. Set aside.
- Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add onion and garlic, cooking until softened and fragrant (3-4 minutes).
- Stir in the crushed and diced tomatoes, processed chickpeas and lentils, salted herbs, parsley, oregano, coriander, black pepper, and fennel seeds. Mix well, bring to a simmer, and cook covered for 10-15 minutes, stirring occasionally.
- Add spinach leaves and cook until just wilted. Remove from heat.
Assemble the Moussaka:
- Spread a thin layer of tomato sauce at the bottom of a 9″ x 13″ baking dish.
- Add a layer of eggplant slices, followed by more sauce. Repeat this layering twice, finishing with a thin layer of sauce on top.
Prepare the Cheesy Topping:
- In a food processor or blender, combine Greek yogurt, ricotta cheese, feta cheese, milk, eggs, and white pepper. Blend until smooth.
- Pour the mixture over the final tomato sauce layer. Sprinkle grated cheddar cheese evenly on top.
Bake:
- Bake in the preheated 350°F oven for 45 minutes, until the topping is golden brown.
Serve:
- Let the moussaka rest for 5-10 minutes before serving. Garnish with chopped parsley, if desired, and enjoy!
Notes:
- *Salted herbs can be a mix of fresh or dried herbs like thyme, rosemary, and basil with added salt. If unavailable, substitute with a mix of your favorite herbs and a pinch of extra salt.
- This dish pairs wonderfully with a fresh side salad or crusty bread.
