Greek-inspired · casserole
Eggplant and Potato Vegetarian Moussaka
Layers of roasted eggplant, potatoes, tomato-lentil sauce, and creamy bechamel bake into a hearty casserole.
Total time60 min
Hands-on30 min
Cleanuphigh
Serves8
Cook
Make dinner
- 01
Heat the oven to 425°F. Toss eggplant and potatoes with olive oil and roast on two sheet pans for 20 minutes.
- 02
Meanwhile melt butter, whisk in flour for 1 minute, then gradually whisk in milk until thick. Stir in Parmesan.
- 03
Layer potatoes, eggplant, tomato-lentil sauce, and bechamel in a baking dish.
- 04
Bake for 20 minutes, until bubbling and browned. Rest for 5 minutes before slicing.
Make it work
Useful swaps
- Use gluten-free flour in the bechamel.
- Zucchini can replace one eggplant.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
