Vegetarian Mousakka Recipe

Slice and salt eggplant

Trim ends of the eggplants and slice into 1/4- to 1/2-inch (6–12 mm) rounds. Lay slices in a single layer on paper towels or a rack, sprinkle both sides lightly with 1 tsp salt, and let sit 20–30 minutes to draw out bitterness. Rinse quickly and pat dry.

Prepare potatoes and zucchini

Peel potatoes if desired and slice into 1/4-inch rounds. Slice zucchini into similar-thickness rounds. Toss potato and zucchini slices with 1 tbs olive oil and a pinch of salt and pepper.

Roast or pan-fry vegetables

Preheat oven to 200°C (400°F). Brush or toss the eggplant slices with 2 tbs olive oil and arrange on a baking sheet. Roast eggplant and potato slices for 15–20 minutes, turning once, until tender and lightly browned. Alternatively, pan-fry eggplant and potato slices in a large skillet with a little olive oil until golden. Roast zucchini 8–10 minutes until just tender; do not overcook. Season all vegetables with remaining 1 tsp salt and 1 tsp black pepper and set aside on paper towels to absorb excess oil.

In a medium saucepan or deep skillet, heat 2 tbs extra-virgin olive oil over medium heat. Add the chopped onion and a pinch of salt, cook 5–7 minutes until translucent and starting to brown.

Add the minced garlic, diced carrot and red bell pepper. Cook 3–4 minutes until vegetables soften and garlic is fragrant.

Stir in the rinsed lentils, tomato paste and crushed tomatoes. Add the vegetable stock (200 ml) and red wine if using. Bring to a gentle simmer.

Add dried oregano, ground cinnamon and sugar. Season with 1 tsp salt and 1 tsp black pepper (adjust to taste). Simmer partially covered for 20–25 minutes until lentils are tender and sauce has thickened. If it becomes too thick, add a splash of water. Taste and adjust seasoning.

Warm the milk in a small saucepan or microwave to just below simmering (warm to the touch).

In a separate saucepan, melt 3 tbs unsalted butter over medium heat. Whisk in 3 tbs flour and cook for 1–2 minutes, stirring constantly, to form a blonde roux without browning.

Gradually whisk the warm milk into the roux in a steady stream to avoid lumps. Continue whisking over medium heat until the sauce thickens and coats the back of a spoon, 5–8 minutes.

Remove from heat and stir in 1 tsp salt, 1/2 tsp black pepper and 1 tsp grated nutmeg. If using, temper the beaten egg by adding a few tablespoons of hot béchamel into the egg while whisking, then whisk the egg mixture back into the sauce for a richer topping. Keep warm.

Preheat oven to 180°C (350°F) if not already.

Lightly oil a 9x13-inch (or similar) baking dish. Layer the bottom with half of the roasted potato slices in an even layer.

Spoon half of the tomato-lentil sauce over the potatoes and spread gently to cover.

Arrange a single layer of roasted eggplant slices over the sauce, overlapping slightly. Add remaining tomato-lentil sauce over eggplant.

Top the sauce with the roasted zucchini slices in a single layer, then the remaining potato slices if you prefer a layered look (traditional arrangements vary).

Pour the warm béchamel sauce evenly over the assembled vegetables, smoothing the top. If using the optional beaten egg, it will be already tempered into the béchamel. Sprinkle the grated cheese evenly over the béchamel.

Bake in the preheated oven for 35–40 minutes, or until the top is golden and bubbling and the centre is set. If the top browns too quickly, cover loosely with foil.

Remove from oven and let rest 15–20 minutes so the mousakka firms up and slices cleanly.

Drizzle 1 tbs olive oil over the top, sprinkle chopped fresh parsley, and let stand a few more minutes. Cut into squares and serve warm, with a simple green salad or crusty bread.