Greek Moussaka

This vegetarian take on Greek moussaka replaces the traditional lamb with a hearty mix of eggplant, zucchini, mushrooms, and fresh tomatoes. The warming spices, cinnamon, allspice, and nutmeg, are what make moussaka taste unmistakably Greek, and they’re all here in generous amounts.

Eggplant is a sponge for olive oil, and the recipe is honest about that. Keep adding oil as needed to prevent sticking during the saute. The eggplant cubes will drink it up as they soften, then release some of that oil back into the dish during baking. This is normal and part of what makes moussaka so rich.

Crumbled feta stirred into the vegetable mixture before baking adds salty, tangy bursts throughout. The bechamel sauce goes over the top and sets into a golden, creamy layer during the hour-long bake. That bechamel crust is what separates moussaka from a regular vegetable bake.

Kitchen Tips

• Salt the cubed eggplant and let it sit for 20 minutes before cooking. This draws out moisture and bitterness, and the eggplant will absorb less oil during sauteing.
• Cook the vegetables in stages. Eggplant takes longest, mushrooms cook fast. Adding them all at once means some are overdone while others are raw.
• The moussaka should be bubbly around the edges and golden on top when done. If the bechamel isn’t browning, switch the oven to broil for the last 2-3 minutes.
• Let it rest 10 minutes after baking. Moussaka cuts much cleaner when it’s had time to set.

Variations

• Add a layer of sliced potatoes at the bottom for a heartier, more traditional version.
• Use ground lamb sauteed with the vegetables for a classic meat moussaka.
• Swap the bechamel for a yogurt-egg mixture for a tangier, lighter topping.