Vegetarian Moussaka Lentils (Print version)
A hearty casserole featuring eggplant, lentils, and béchamel sauce for a comforting Mediterranean meal.
# What you'll need:
→ Vegetables
01 - 2 large eggplants, sliced into 1/2-inch rounds
02 - 2 medium potatoes, peeled and sliced into 1/4-inch rounds
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 can (14 oz) diced tomatoes
06 - 2 tbsp tomato paste
07 - 1 cup cooked brown or green lentils
08 - 1/2 cup chopped fresh parsley
→ Dairy & Eggs
09 - 2 cups whole milk
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1/2 cup grated Parmesan or Kefalotyri cheese
13 - 1 large egg
→ Oils & Seasonings
14 - 4 tbsp olive oil, divided
15 - 1 tsp dried oregano
16 - 1/2 tsp ground cinnamon
17 - 1/4 tsp ground nutmeg
18 - Salt and black pepper, to taste
# How to make it:
01 - Preheat oven to 400°F. Brush eggplant and potato slices on both sides with 2 tablespoons olive oil. Arrange in a single layer on parchment-lined baking sheets and bake for 20 minutes, flipping halfway, until golden and tender. Set aside.
02 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté onion for 4–5 minutes until soft, then add garlic and cook for 1 minute. Stir in tomato paste, diced tomatoes, lentils, oregano, cinnamon, parsley, salt, and pepper. Simmer for 10 minutes until thickened. Remove from heat.
03 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly to prevent lumps. Cook until thickened, about 5 minutes. Remove from heat, then stir in nutmeg, cheese, and a pinch of salt. Let cool slightly and whisk in the egg.
04 - Reduce oven temperature to 375°F. In a 9x13-inch baking dish, layer half the potato slices, then half the eggplant, followed by half the lentil mixture. Repeat layers. Pour béchamel sauce evenly over the top.
05 - Bake for 35 to 40 minutes until golden and bubbling. Allow to rest for 15 minutes before slicing and serving.
# Expert suggestions:
01 -
- It tastes like you've been slow-cooking all day, but most of the work happens in under two hours.
- The creamy béchamel balances the earthy lentils in a way that feels luxurious without being heavy.
- Leftovers somehow get better overnight as the flavors marry together in the fridge.
02 -
- If you don't let the béchamel cool before adding the egg, you'll end up with scrambled bits floating in your sauce.
- Salting the eggplant slices and letting them sit for 20 minutes draws out bitterness, but I've skipped this with fresh eggplants and been fine.
- The resting time after baking isn't optional, it's when the layers settle and become sliceable instead of soupy.
03 -
- Use a mandoline to slice the potatoes and eggplant evenly, it saves time and ensures they cook at the same rate.
- If your béchamel feels too thick, whisk in a splash more milk off the heat until it's pourable but still coats a spoon.
- A sprinkle of extra Parmesan on top before baking gives you an even crispier, more flavorful crust.