Mock Moussaka

Discover the comforting flavors of classic Mediterranean cuisine with a twist in this Mock Moussaka recipe—an irresistible vegetarian spin on the traditional favorite. Roasted eggplant and golden russet potatoes form the hearty base, layered with a spiced lentil filling infused with cinnamon, allspice, and oregano for a warm and aromatic touch. A rich, homemade Parmesan béchamel sauce crowns the dish, finished with crispy panko breadcrumbs for the perfect golden crust. Ideal for family dinners or make-ahead meals, this recipe is a delightful balance of textures and flavors, ready in just over an hour. Serve this wholesome vegetarian moussaka alongside a crisp salad or crusty bread for an unforgettable Mediterranean feast.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 3 medium Russet potatoes
• 4 tablespoons Olive oil
• 1 medium Yellow onion
• 2 Garlic cloves
• 1.5 cups Cooked lentils
• 2 tablespoons Tomato paste
• 1 14-ounce can Diced tomatoes
• 0.5 teaspoons Ground cinnamon
• 0.25 teaspoons Ground allspice
• 1 teaspoons Dried oregano
• 2 teaspoons (divided) Salt
• 0.5 teaspoons Black pepper
• 3 tablespoons Butter
• 3 tablespoons All-purpose flour
• 2 cups Milk (preferably whole)
• 0.25 teaspoons Nutmeg
• 0.5 cups Grated Parmesan cheese
• 0.25 cups Panko breadcrumbs

Directions

Step 1

Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

Step 2

Slice the eggplants into 1/4-inch rounds. Lightly salt them with 1 teaspoon of salt and let them rest for 10 minutes to draw out moisture. Pat dry with a paper towel.

Step 3

Peel and slice the potatoes into 1/4-inch rounds.

Step 4

Brush the eggplant and potato slices lightly with 2 tablespoons of olive oil, and arrange them in a single layer on the prepared baking sheets. Roast for 20 minutes, flipping halfway through, until softened and lightly golden. Remove from the oven and set aside.

Step 5

In a skillet, heat 2 tablespoons of olive oil over medium heat. Dice the onion and mince the garlic, then sauté them until softened, about 3 minutes.

Step 6

Add the cooked lentils, tomato paste, diced tomatoes (with their juice), cinnamon, allspice, oregano, 1 teaspoon salt, and black pepper to the skillet. Simmer the mixture for 10-15 minutes, stirring occasionally, until thickened.

Step 7

In a saucepan, melt the butter over medium-low heat. Stir in the flour to form a paste and cook for 1 minute, whisking constantly. Gradually whisk in the milk, continuing to stir until the mixture thickens to a creamy sauce. Add the nutmeg and grated Parmesan cheese, and stir until combined. Remove from heat.

Step 8

Grease a 9x13-inch baking dish. Start layering the moussaka: Begin with a layer of potatoes, followed by a layer of eggplants, and then the lentil filling. Repeat the layers, ending with a final layer of eggplants.

Step 9

Pour the béchamel sauce evenly over the top. Sprinkle the panko breadcrumbs over the sauce for a crunchy topping.

Step 10

Bake the assembled moussaka in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 11

Let the moussaka rest for 10 minutes before serving. Slice and enjoy your Mock Moussaka!

Nutrition Facts

Serving size	3239.4 grams (3239.4g)

Amount per serving	% Daily Value*
Calories	2734

Total Fat 124.20g	159%
Saturated Fat 46.80g	234%
Polyunsaturated Fat 7.30g
Cholesterol 187mg	62%
Sodium 7987mg	347%
Total Carbohydrate 335.70g	122%
Dietary Fiber 84.40g	301%
Total Sugars 100.80g
Protein 97.30g	195%

Vitamin D 255IU	1274%
Calcium 1472mg	113%
Iron 25mg	140%
Potassium 8948mg	190%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 13.7%

Carbs: 47.1%