Eggplant and Lentil Moussaka with Bechamel Sauce

Eggplant and Lentil Moussaka with Bechamel Sauce

Are you looking for a delicious and hearty vegetarian recipe? Look no further! This Eggplant and Lentil Moussaka with Bechamel Sauce is a perfect choice. Packed with flavors and layers of goodness, this dish is sure to satisfy even the most discerning taste buds. Whether you're a vegetarian or simply want to incorporate more meatless meals into your diet, this recipe is a winner.

Prep Time: 30 mins | Cook Time: 1 hr | Total Time: 1 hr 30 mins | Servings: 6


  • 2 large eggplants (aubergines), sliced lengthwise into 1/4-inch thick slices
  • 1 cup (200g) dried lentils, rinsed and drained
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) milk
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (50g) grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)

Cooking Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place the eggplant slices on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and sprinkle with salt. Bake for 15-20 minutes until the slices are tender and lightly browned. Set aside.
  3. In a medium-sized saucepan, combine the lentils with 2 cups (480ml) of water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the lentils are cooked but still firm. Drain any excess water and set aside.
  4. In a separate large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
  5. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld together.
  6. Add the cooked lentils to the skillet and mix well with the tomato sauce. Simmer for an additional 5 minutes to allow the flavors to combine. Remove from heat and set aside.
  7. In a small saucepan, melt the remaining tablespoon of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes until it turns golden brown.
  8. Gradually add the milk to the saucepan, whisking constantly to avoid lumps. Cook for about 5 minutes until the sauce thickens and coats the back of a spoon.
  9. Stir in the ground nutmeg and grated Parmesan cheese. Continue cooking for another minute until the cheese is melted and the sauce is smooth. Remove from heat.
  10. To assemble the moussaka, spread a thin layer of the lentil mixture in the bottom of a baking dish. Arrange a layer of eggplant slices on top, followed by another layer of lentil mixture. Repeat until all the ingredients are used, finishing with a layer of lentil mixture on top.
  11. Pour the bechamel sauce evenly over the top layer of lentils. Sprinkle with additional grated Parmesan cheese if desired.
  12. Bake in the preheated oven for 30-35 minutes until the moussaka is golden and bubbly.
  13. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley.
  14. Serve the Eggplant and Lentil Moussaka warm and enjoy!

Serving Suggestions

This Eggplant and Lentil Moussaka with Bechamel Sauce is a versatile dish that can be served as a main course or as a side dish. It pairs well with a fresh green salad or a side of crusty bread. It's perfect for a cozy dinner at home or for entertaining guests. Whether you're a vegetarian or not, this moussaka is a crowd-pleaser that will leave everyone satisfied. Enjoy!

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