Greek Moussaka with Eggplant and Lentils
A hearty and rustic Greek-inspired dish, this Moussaka with Eggplant and Lentils is a vegetarian twist on the classic. Layered with tender slices of eggplant, protein-rich lentils in a savory tomato sauce, and topped with a creamy béchamel, this meal is a comforting and nutritious choice for dinner.
Equipment
- Baking sheets
- Saucepan
- Skillet
- Whisk
- 9x13-inch (23x33 cm) baking dish
Ingredients
- 2 large eggplants, sliced into 1/2-inch (1.25 cm) rounds (about 2 pounds/900 grams)
- 1 cup brown lentils, rinsed (7 ounces/200 grams)
- 1 large onion, finely chopped (about 6 ounces/170 grams)
- 3 cloves garlic, minced
- 1 can crushed tomatoes (14 ounces/400 grams)
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup olive oil (2 ounces/60 milliliters)
- 2 tbsp all-purpose flour (1 ounce/28 grams)
- 2 cups milk (16 ounces/473 milliliters)
- 1/4 cup grated Parmesan cheese (1 ounce/28 grams)
- 2 tbsp unsalted butter (1 ounce/28 grams)
- 1 egg, beaten
Instructions
- Preheat your oven to 400°F (200°C). Brush the eggplant slices with olive oil on both sides and season with salt and pepper. Arrange them in a single layer on a baking sheet and bake for 25 minutes, flipping halfway through, until golden and soft.
- Meanwhile, in a saucepan, add lentils and cover with water. Bring to a boil, reduce heat, and simmer for 20-25 minutes until tender. Drain and set aside.
- In a large skillet over medium heat, sauté the onion in 2 tablespoons of olive oil until translucent. Add the garlic, oregano, cinnamon, and nutmeg, cooking for 1 minute until fragrant.
- Stir in the cooked lentils and crushed tomatoes. Simmer for 10 minutes, allowing flavors to meld. Season with salt and pepper to taste. Remove from heat.
- For the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add milk, whisking continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes. Remove from heat, stir in the beaten egg and Parmesan cheese, and season with salt and nutmeg.
- To assemble the moussaka, spread half of the lentil mixture in a greased 9x13-inch (23x33 cm) baking dish. Layer with half of the eggplant slices. Repeat with the remaining lentil mixture and eggplant slices.
- Pour the béchamel sauce over the top layer of eggplant, spreading to cover.
- Bake for 30 minutes, or until the top is golden and the sauce is bubbly.
- Allow the moussaka to rest for 10 minutes before serving.
Notes
If you prefer a vegan version, substitute the milk with a plant-based alternative, the butter with olive oil, and the Parmesan cheese with nutritional yeast.
For a gluten-free moussaka, use a gluten-free flour blend in place of all-purpose flour.
Eggplant slices can be grilled instead of baked for a smokier flavor.
Allow the moussaka to cool completely before slicing to ensure it holds its shape.