How To Make Vegetarian Moussaka | Greek Eggplant Casserole
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
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Servings
6 large servings
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Calories
477 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
How To Make Vegetarian Moussaka | Greek Eggplant Casserole
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With roasted eggplant, seasoned ground tempeh, and creamy bechamel sauce, this vegetarian moussaka recipe is Greek comfort food at its best!
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Ingredients
Eggplant
- 3 medium eggplants
- 1 tsp salt
- 2 Tbsp olive oil 30 mL
Tempeh "Lamb"
- 2 8-oz packages tempeh 226 g each
- 1 Tbsp olive oil 15 mL
- 1 cup diced white onion about 1 medium onion
- 5 cloves garlic minced
- ¼ cup tomato paste 60 g
- 1 tsp salt
- 1 tsp oregano
- ½ tsp black pepper
- ½ tsp cinnamon
- ½ cup red wine 120 mL
Cheese Sauce
- 2 cups milk 475 mL
- 3 Tbsp unsalted butter 45 g
- 4 Tbsp all-purpose flour 45 g
- ¾ cup grated pecorini romano or parmesan divided, 75 g
- ½ tsp each salt and pepper
- Pinch of nutmeg
- 2 large eggs
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Instructions
- Sweat Eggplant: Cut eggplant lengthwise into ¼ inch slices. Sprinkle slices evenly with salt on both sides, then set on a few layers of paper towels and set aside for 15 minutes. When finished, firmly pat eggplant as dry as possible with paper towels.
- Precook Eggplant: Preheat oven to 350°F (176°C). Brush eggplant slices on both sides with oil, then bake for 30 minutes, flipping halfway through cooking, until eggplant is tender and slightly browned. When finished, remove eggplant from oven and increase temperature to 400°F (204°C).
- Tempeh "Lamb": Meanwhile, grate tempeh using a box grater. Heat oil in a large skillet over medium heat, then add tempeh. Cook, stirring occasionally, until tempeh begins to turn golden, about 5 minutes. Add onion, garlic, tomato paste, and spices, continuing to cook for another 5 minutes. Add wine and cook uncovered until liquid has completely evaporated, about 1 minute.
- Cheese Sauce: Heat milk until warm in the microwave. Melt butter in a small pan over medium heat, then whisk in flour to form a smooth paste. While whisking, slowly drizzle milk into the paste until completely combined. Continue whisking and cooking until mixture thickens, 2 to 3 minutes. Remove from heat and stir in ½ cup of the cheese, salt, pepper, and nutmeg. Allow to cool a but (so that it's warm but not hot), then stir in the eggs.
- Assemble: Grease a 9×9 inch (or similar size) casserole dish. Then layer – ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant > ½ of the tempeh > ⅓ of the eggplant. Top with bechamel sauce, spreading it to evenly cover the top. Sprinkle with remaining ¼ cup cheese.
- Bake: For 30 to 45 minutes, or until top is golden brown. Let cool slightly before serving.
Notes
- Store in an airtight container in the fridge for 3 to 5 days.
Nutrition Information
Show Details
Serving
1serving
Calories
477kcal
(24%)
Carbohydrates
34.6g
(12%)
Protein
26.3g
(53%)
Fat
27.3g
(42%)
Saturated Fat
9.6g
(48%)
Cholesterol
91mg
(30%)
Sodium
878mg
(37%)
Potassium
1096mg
(31%)
Fiber
9.4g
(38%)
Sugar
13g
(26%)
Calcium
359mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6large servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 477kcal | 24% |
| Carbohydrates | 34.6g | 12% |
| Protein | 26.3g | 53% |
| Fat | 27.3g | 42% |
| Saturated Fat | 9.6g | 48% |
| Cholesterol | 91mg | 30% |
| Sodium | 878mg | 37% |
| Potassium | 1096mg | 23% |
| Fiber | 9.4g | 38% |
| Sugar | 13g | 26% |
| Calcium | 359mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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