Vegetarian Moussaka 


This blog post was originally posted in October 2012. We haven't had a garden for the past few years, but this year's garden has been amazingly bountiful. I looked at the amount of eggplants "coming on" and I was trying to figure out all of my options other than giving a lot away - which we have and will - but this recipe came to mind this morning. When I originally made it, Warren and I both were in love with it. This is my eggplant section of the garden. Not bragging, just feeling very blessed and enjoying planting and seeing things grow this year.

organically grown eggplant, lincoln, ne

My recipe records show that I first tried this recipe on July 7th, 2008, and that it was “really good!!” The recipe was adapted from “The Best Ever Vegetarian” published by Parragon Publishing, copyright 2003. I say all that because I don’t see authors listed which is interesting, and there are several other cookbooks with the same name. It is spiral bound, which I particularly like, and I have found this to be a useful guide. I like to scan the recipes and then I can write notes on the printed pages and put it in our family book of recipes.

Of course, this doesn’t have to be “meatless” and you can substitute approximately 12 oz of lamb to make it a truly traditional moussaka. You could also make it vegan by using a nut milk and cheese substitute. The original recipe called for a 10-1/2 oz can of green lentils. I didn’t use the lentils and if I had, I would have cooked my own since they are so easy. It would, of course, add some protein and make it an even healthier meal.


Approximately ½ cup olive oil

1 onion chopped

4 stalks of celery, chopped

1 garlic clove, minced

14 oz can of diced tomatoes

2 tbsp chopped fresh parsley

Pinch of cinnamon and paprika

Salt and pepper

1 large fresh eggplant, sliced


2 tbsp butter

2-1/2  tbsp brown rice flour

1-1/4 cup organic milk or milk substitute

Pinch of freshly grated nutmeg

1 egg

1 cup (divided into ½ cup each) freshly grated Parmesan cheese

1.  Preheat oven to 350 degree. Heat 1 tbsp of oil in skillet and add the onion and cook until softened. Add the celery, garlic, the tomatoes and juice from the tomatoes, and the chopped parsley. Add the lentils here if you use them. Season to taste with salt and pepper. Cover this mixture and simmer gently for 15 minutes or until thickened.

2.  Meanwhile, heat a little of the remaining oil in a large, heavy-bottomed skillet. Add the eggplant slices, in batches, if necessary, and cook until golden brown on both sides, adding more oil as necessary. Remove from the skillet and drain on paper towels. Eggplant has a tendency to soak up a lot of oil, so be sure to drain these well. Layer an ovenproof dish with the tomato mixture and the eggplant slices, ending up with a layer of eggplant. I actually used a 9 x 13 inch pan and was able to place one layer of the eggplant and one layer of the tomatoes. So – the size of your pan obviously will determine how many layers you will end up with. There is a cook’s tip that says to prevent the eggplant from absorbing too much oil during cooking, salt it first. Place the slices in a colander, sprinkle with salt, and let stand for 20 minutes to let them dry out. In the “olden days” we would salt eggplant to prevent bitterness, but the newer varieties are without that bitterness.

3.  Topping: To make the topping, put the butter, flour, and milk into a pan and bring to a boil over low heat, whisking constantly. Season to taste with nutmeg, ½ cup cheese, salt and pepper. Remove the pan from the heat, let cool slightly, then beat in the egg. Pour the sauce over the eggplants, sprinkle with the remaining ½ cup parmesan cheese, and bake in a preheated oven for 30-40 minutes or until golden.

This evening I’m thinking about using zucchini rather than eggplant, which of course, will make it something entirely different than a moussaka, but I think it will still taste good. I also think I'll add the lentils this time - red ones probably because that's what I have the most of. Let me know if you try this!


Thanks for listening!


ann wooledge, aromatherapist, holistic health practitioner, herbalist, soapmaker, health and wellness blogger

Ann's mission statement is to provide health and wellness information to you and your family that you may not find in your every-day newspapers or Prevention magazines. Her college studies, certifications and passionate self-study have provided her with a huge spectrum of understanding of the intricate issues and debates concerning health and nutrition. Ann is a Critical Care Registered Nurse, a Certified Clinical Aromatherapy Professional, and has been studying nutrition, aromatherapy, skin care health and medicinal herbalism for at least 13 years. Not so surprisingly, all of these interact for health and wellness at a level we all want to achieve. She is an ardent pursuer of verified research and information and spends huge amounts of time searching for information that is relevant and evidence based. We sincerely hope you benefit from her efforts.