Vegetarian Moussaka Lentils (Print View)

Layers of roasted eggplant, savory lentils, and béchamel combine for a rich Mediterranean main dish.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - Brush eggplant and potato slices on both sides with 2 tablespoons olive oil. Arrange in a single layer on baking sheets. Bake for 20 minutes, flipping halfway, until golden and tender. Set aside.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Stir in tomato paste, diced tomatoes, cooked lentils, dried oregano, ground cinnamon, chopped parsley, salt, and black pepper. Simmer for 10 minutes until thickened. Remove from heat.
05 - Melt unsalted butter in a saucepan over medium heat. Whisk in all-purpose flour and cook for 1 minute. Gradually add whole milk, whisking constantly to prevent lumps. Cook until thickened, about 5 minutes. Remove from heat. Stir in ground nutmeg, grated cheese, and a pinch of salt. Allow to cool slightly, then whisk in the large egg.
06 - Reduce oven temperature to 375°F. In a 9x13-inch baking dish, layer half the potato slices, followed by half the eggplant slices, then half the lentil mixture. Repeat layers once more. Pour béchamel sauce evenly over the top.
07 - Bake for 35 to 40 minutes until golden and bubbling. Remove from oven and let rest for 15 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • It delivers all the richness of traditional moussaka without the heaviness, thanks to lentils that soak up every bit of spice and tomato.
  • The béchamel gets golden and crackly on top while staying silky underneath, which is exactly the kind of contrast that makes you go back for seconds.
  • You can prep the lentil layer a day ahead and just assemble before baking, which saved me more than once when friends showed up early.
02 -
  • If your béchamel looks too thick, whisk in a splash more milk before adding the egg, it should pour like heavy cream.
  • Don't skip flipping the eggplant and potatoes halfway through roasting, uneven browning means uneven flavor.
  • Let the lentil mixture cool slightly before layering so it doesn't make the potatoes soggy or melt the béchamel on contact.
03 -
  • Salt your eggplant slices and let them sit for 20 minutes if they're large or seedy, then pat dry before roasting to draw out bitterness.
  • Grate fresh nutmeg directly into the béchamel instead of using pre-ground, the flavor is brighter and more fragrant.
  • Use a shallow baking dish rather than a deep casserole so you get more of that coveted golden top layer per serving.

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