Vegetarian Moussaka recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Kosta's Restaurant and Bar›Vegetarian Moussaka Recipe

Vegetarian Moussaka Recipe

Inspired by Kosta's Restaurant and Bar
Time1h 30m
Serves6

Layered eggplant with lentils and béchamel sauce.

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Ingredients

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Vegetable Layers

Lentil Filling

Béchamel Sauce

Method

Preparing the Eggplants

  1. 1

    Slice the Eggplants

    Wash the eggplants and slice them into 1/4-inch thick rounds.

  2. 2

    Salt the Eggplants

    Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture.

  3. 3

    Rinse and Dry

    Rinse the salted eggplant slices under cold water and pat them dry with paper towels.

  4. 4

    Cook the Eggplants

    In a large skillet, heat the olive oil over medium heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Set aside.

Preparing the Lentil Filling

  1. 5

    Sauté the Vegetables

    In the same skillet, add a bit more olive oil if necessary. Sauté the chopped onion, minced garlic, and diced carrot until softened, about 5-7 minutes.

  2. 6

    Cook the Lentils

    Add the lentils, tomato sauce, vegetable broth, oregano, and cinnamon to the skillet. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes or until the lentils are tender. Remove from heat.

Making the Béchamel Sauce

  1. 7

    Melt the Butter

    In a saucepan, melt the butter over medium heat.

  2. 8

    Add Flour

    Whisk in the flour and cook for about 2 minutes, stirring continuously until the mixture is golden.

  3. 9

    Add Milk

    Slowly add the milk while whisking to avoid lumps. Continue to cook until the sauce thickens, about 5-7 minutes.

  4. 10

    Season the Sauce

    Stir in the nutmeg, salt, black pepper, and grated Parmesan cheese until well combined.

Assembling the Moussaka

  1. 11

    Layer the Ingredients

    In a greased baking dish, layer half of the eggplant slices on the bottom. Top with the lentil filling, followed by the remaining eggplant slices.

  2. 12

    Add Béchamel Sauce

    Pour the béchamel sauce evenly over the top layer of eggplants.

  3. 13

    Bake the Moussaka

    Preheat the oven to 375°F (190°C) and bake the moussaka for 30-35 minutes, or until the top is golden brown and bubbly.

  4. 14

    Cool and Serve

    Allow the moussaka to cool for 10-15 minutes before slicing and serving.

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