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Vegetarian Moussaka Recipe


Indulge in the delightful flavors of the Mediterranean with this delectable Vegetarian Moussaka Recipe. This hearty dish is a vegetarian twist on the classic Greek moussaka, featuring layers of eggplant, potatoes, and a rich tomato sauce, all topped with a creamy bechamel sauce. Whether you’re a vegetarian or simply looking to switch things up in the kitchen, this recipe is sure to become a new favorite.

Origin and History Of This Recipe:

The origin of moussaka can be traced back to the Middle East, with variations of the dish found in countries like Turkey, Greece, and Egypt. The Greek version is the most well-known, typically made with layers of eggplant, minced meat, and a bechamel sauce. This vegetarian twist on the classic moussaka is a healthier and equally delicious alternative that is perfect for vegetarians and meat lovers alike.

Things To Expect In This Post Article:

But before we continue, let’s dive into the mouthwatering details of this Vegetarian Moussaka Recipe.

Ingredients List:

  • 2 large eggplants
  • 2-3 medium potatoes
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 can of diced tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 cup of vegetable broth
  • Salt and pepper, to taste
  • 1 cup of milk
  • 2 tbsp flour
  • 2 tbsp butter
  • Grated Parmesan cheese (optional)

Preparation Steps:

  1. Preheat the oven to 375°F.
  2. Slice the eggplants and potatoes into thin rounds.
  3. Heat oil in a pan and sauté the onion and garlic until fragrant.
  4. Add the diced tomatoes, oregano, basil, vegetable broth, salt, and pepper. Simmer for 10 minutes.
  5. In a separate pan, fry the eggplant slices until golden brown.
  6. Layer the eggplant, potatoes, and tomato sauce in a baking dish.
  7. In a saucepan, melt the butter, stir in the flour, then gradually whisk in the milk until thickened.
  8. Pour the bechamel sauce over the top layer and sprinkle with Parmesan cheese.
  9. Bake for 45 minutes until golden brown and bubbly.

Cooking Time & Servings:

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Servings: 6-8

Personal Touch:

Growing up, moussaka was always a special treat in my household. I’ve adapted the classic recipe to create this delicious vegetarian version that never fails to impress. The layers of flavors and textures blend perfectly, making it a comforting and satisfying meal for any occasion.

Nutritional Information:

Per Serving:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 6g
Fiber: 7g

Health Conditions And People To Avoid This:

While this Vegetarian Moussaka Recipe is a healthy and nutritious dish, it may not be suitable for individuals with nightshade allergies or sensitivities. Additionally, those following a low-carb or keto diet may need to make adjustments to the ingredient proportions to fit their nutritional requirements.

Nutrition and Benefits To The Body:

The eggplant in this recipe is a good source of dietary fiber, vitamins, and minerals, making it beneficial for digestion and overall health. The creamy bechamel sauce adds calcium and protein, while the tomatoes provide antioxidants and vitamins. This dish is a wholesome and balanced meal that is sure to nourish your body.


While the ingredients in this Vegetarian Moussaka Recipe offer numerous health benefits, excessive consumption of high-fat dairy products like bechamel sauce may increase the risk of heart disease or weight gain. It’s important to enjoy this dish in moderation and balance it with other nutrient-rich foods in your diet.

Tips and Tricks:

  • For a lighter version, you can eliminate the bechamel sauce and simply layer the eggplant, potatoes, and tomato sauce.
  • Feel free to add your favorite herbs and spices to customize the flavor profile of this dish.
  • Serve the moussaka with a fresh green salad or crusty bread for a complete meal.

Equipment Needed:

  • Baking dish
  • Saucepan
  • Frying pan
  • Whisk
  • Knife and cutting board

Variations or Substitutions:

  • To make this recipe vegan, substitute plant-based milk and butter for the bechamel sauce.
  • You can also add zucchini or mushrooms to the layers for additional flavor and texture.
  • For a gluten-free option, use cornstarch or a gluten-free flour blend in place of the wheat flour.

Serving Suggestions:

Garnish the Vegetarian Moussaka with fresh parsley or basil for a pop of color and flavor. Serve it hot with a dollop of Greek yogurt or a side of tzatziki sauce for a refreshing contrast to the rich and savory dish.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until heated through. The flavors of the moussaka will meld together even more deliciously on the second day!


I hope you enjoy making and savoring this Vegetarian Moussaka Recipe as much as I do. Don’t be afraid to get creative and make it your own by adding your favorite ingredients or spices. Share your feedback and variations with us in the comments below, and happy cooking!

Frequently Asked Questions (FAQs):

Q: Can I use other vegetables in place of eggplant in this recipe?
A: Yes, feel free to experiment with zucchini, bell peppers, or mushrooms for a unique twist on this classic dish.

Q: Can I make this recipe ahead of time and freeze it?
A: Yes, you can assemble the moussaka ahead of time and freeze it before baking. Simply thaw it in the refrigerator overnight and bake as directed.

Q: Is this recipe suitable for a gluten-free diet?
A: Yes, you can easily make this recipe gluten-free by using a gluten-free flour blend in the bechamel sauce.

Q: How can I reduce the cooking time for this recipe?
A: You can speed up the cooking process by pre-cooking the eggplant and potatoes before assembling the moussaka.

Q: Can I add meat to this vegetarian moussaka recipe?
A: Feel free to add ground beef or lamb to the tomato sauce for a traditional meaty version of this dish.

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