It’s a vegetarian extravaganza for special gatherings. Yes, it takes some time to put together, but it’s not daunting to pull off! Once you break it down you will see it is not overwhelming and you won’t have a sink full of pots and pans.
How to Make Vegetarian Moussaka
Moussaka is the ultimate Greek comfort food, and that’s true for both the vegetarian version and this more traditional version made with beef or lamb. In either case, it’s a multi-step process that yields delicious results. There are three components to Vegetarian Moussaka: Assemble each component into a baking dish and bake it until bubbly and golden on top.
How to Make Béchamel
Béchamel, sometimes called white or cream sauce, is the most delicious hallmark of a traditional moussaka. The dish is blanketed with it, creating a creamy and luscious golden top. You’ll be amazed at how easy it is to make. Got 10 minutes?
Tempering the Eggs
Traditionally, béchamel used in moussaka has eggs whisked in so that when it bakes it softly sets and is not runny. Since the béchamel is really hot, the eggs need to be tempered so that they don’t scramble. To temper eggs, slowly warm them with a small amount of béchamel. Start by thoroughly whisking the eggs in a large bowl. Set the bowl on a dampened dish towel or paper towel so it doesn’t wobble on the counter as you whisk in the béchamel. Whisk continuously while you slowly drizzle about 1/2 cup of hot béchamel into the eggs, about 1 tablespoon at a time. The eggs will feel warm to the touch. Then, gradually whisk in the remaining hot béchamel. If it looks curdled, strain it through a fine mesh strainer set over a bowl to remove the lumps. It’s still okay to use!
Tips and Tricks for Vegetarian Moussaka
Here are a few tips you should know before you make moussaka. You’ll have the best results knowing these up front.
Choose firm eggplants. You don’t need to salt it beforehand. Myth buster: Many recipes call for salting eggplant to remove bitterness and moisture. Not all eggplants are bitter—only overly mature eggplants tend to be bitter. I recommend salting eggplants for frying, but you don’t need to for this recipe. Cut the eggplants and zucchini into 1/2-inch slices and roast them in the oven. The vegetables in moussaka are typically fried. Roasting them is less messy, easier, and some of the moisture is released as it roasts, preventing the moussaka from becoming soggy.Start making the tomato sauce and the béchamel while the vegetables roast to save time.
Swaps and Variations that Work
When you adapt a meat version of moussaka to make it vegetarian, you really have license to make a few substitutions and still stay true to the spirit of the dish.
Traditionally, moussaka uses a dry, salty sheep’s milk cheese called kefalotyri. If you’re lucky enough to find it, use it! If not, Kasseri, Pecorino Romano or Parmesan cheese are great substitutes. Swap out some of the zucchini with sliced potatoes. Brush them with olive oil, sprinkle with salt, and roast them in the oven until tender, just like the zucchini. For a cheesier béchamel, add about 1/2 cup more cheese. Add canned chickpeas or sliced mushrooms to the tomato sauce. Use green, black, or French green lentils instead of red lentils in the tomato sauce. Red lentils soften relatively quickly, so allow extra time for the other lentils to cook.
Make Ahead Tips
There are two options for planning ahead: Assemble now: Assemble the moussaka, tightly cover it with plastic wrap, and refrigerate it for up to two days before baking. You may need to add a few more minutes to the baking time. Assemble later: Refrigerate each component (the vegetables, the tomato sauce, and the béchamel sauce) separately in lidded containers for up to three days. Assemble it just before baking.
How to Store and Reheat Moussaka
Leftovers can be refrigerated tightly covered for three to four days. Reheat the moussaka in a 350°F oven for approximately 30 minutes until warmed all the way through. I test it with an instant read thermometer inserted into the center. It should read 160°F. If the top begins to darken before the moussaka is fully reheated, cover it loosely with foil. To freeze cooked moussaka: Cool it down, then freeze the entire dish or divide it into portions before freezing. Wrap the portions well with plastic wrap and then foil to prevent freezer burn. It will last for up to three months in the freezer. Thaw it the refrigerator overnight before reheating. To freeze assembled, uncooked moussaka: Wrap the whole dish with plastic wrap and then in foil. It will last for up to three months in the freezer. The night before you are ready to bake it, defrost the moussaka in the refrigerator. Bake according to directions.
More Ways Vegetarians Layer Up
Vegetarian Spinach and Mushroom Lasagna Spanakopita Butternut Squash Lasagna Zucchini, Eggplant, Tomato Gratin Three-Cheese Pesto Lasagna
3 large eggplants (about 4 pounds) 6 medium zucchini (about 3 1/2 pounds) 1/4 cup olive oil 1/2 teaspoon kosher salt
For the tomato sauce
1 tablespoon olive oil 1 medium yellow onion, finely chopped 1/2 teaspoon kosher salt 2 cloves garlic, minced 1 teaspoon ground cinnamon 1 teaspoon dried oregano 1/2 cup white wine 1 (28- ounce) can crushed tomatoes 1/2 cup dried red lentils
For the béchamel
3 tablespoons unsalted butter 5 tablespoons all-purpose flour 2 cups whole milk 1/4 teaspoon kosher salt 2 large eggs 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese
To assemble the moussaka
6 tablespoons fine, dry breadcrumbs 1 tablespoon chopped fresh oregano leaves 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese 2 tablespoons chopped parsley, for garnish
Turn the eggplant so the cut side is down on the cutting board. It will prevent the eggplant from rolling around while you cut it. Cut the eggplant lengthwise into 1/2-inch slices. Lay the slices without overlapping on the prepared baking sheet. Repeat with the remaining eggplants. Set the zucchini on the cutting board. Trim off the stems and opposite ends. If they are longer than 8 inches, cut them in half crosswise. Cut them lengthwise into 1/2-inch slices. Lay them without overlapping on the second baking sheet. You may need a third baking sheet. Bake for 20 to 25 minutes, or until tender. They may brown, they may not. Remove from the oven and let cool on the baking sheets while you make the sauce. Reduce the oven temperature to 375°F. Stir in the crushed tomatoes and lentils. Simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender and the sauce thickens. You may need to add water, 1 tablespoon at a time, while the lentils cook if the tomato sauce seems too dry. It should be thick but still a little saucy, not as thick as a lentil stew. While the tomato sauce simmers, make the béchamel. When the sauce is ready, taste and adjust seasoning with more salt if needed. Whisking constantly, slowly add 1/2 cup of milk. When it is fully incorporated, whisk in the remaining 1 1/2 cups milk about 1/4 cup at a time. Whisk after each addition until smooth. Reduce the heat if it starts to thicken too quickly or burn. Bring the béchamel to a boil for 2 minutes while whisking constantly. It should be the consistency of thick cream. Remove the saucepan from the heat. Stir in 1/4 teaspoon salt or to taste. Repeat with a layer of the remaining zucchini and eggplant slices. Sprinkle the fresh oregano on top and spread the remaining tomato sauce. Spread the cheesy béchamel over the top and sprinkle the remaining 3 tablespoons breadcrumbs and 1/2 cup cheese. Did you love this recipe? Give us some stars below!
