Vegetarian Moussaka | Recipe Cart
Vegetarian Moussaka with tender eggplant layers, savory lentil filling, and creamy béchamel sauce—perfect for a comforting Greek-inspired meal.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
- Stove
- Baking sheet
- Paper towel
- Pot
- Mixing bowl
- Whisk
- Baking dish
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 2 medium eggplants, sliced into 1/2" rounds
- Kosher salt
- 4 tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 8-oz. baby bellas, sliced
- 3 cloves garlic, minced
- 1 c. green lentils
- 1 (14.5-oz.) can diced tomatoes
- 2 c. water
- 1 tsp. dried oregano
- Freshly ground black pepper
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 2 c. milk
- 3/4 c. freshly grated Parmesan, divided
- 2 large egg yolks
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