Eggplant and Lentil Moussaka

Eggplant and Lentil Moussaka
Staff Writer
Eggplant and Lentil Moussaka

Tara Fisher

Eggplant and Lentil Moussaka

My stepmother, Wendy, is a fabulous cook who has a knack for producing incredible food — from wherever, using whatever, in what seems like minutes!

She made the tastiest moussaka for us on a wonderful holiday for my father’s 60th birthday in Greece a few years ago. This is a veggie version!

See all lentil recipes.

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Line a plate with paper towels. In a skillet, heat 1 tablespoon of the oil and pan-fry the eggplant slices in batches, on both sides, until browned and beginning to soften. Transfer to the plate while you cook the rest. (Add a little more oil if necessary to prevent sticking, but wait until it is very hot before adding the eggplant slices or they will be soggy and oily.) Set aside.

Meanwhile, make the vegetable sauce. In a clean pan, heat 1 tablespoon of the oil and sauté the onion for 2 minutes. Add the chopped zucchini and bell pepper and gently sauté for about 5 minutes, then add the garlic and cook until the vegetables begin to soften, about 2 more minutes.

Stir in the cinnamon and tomato paste and cook for about 1 minute before adding the red wine, if using, and after 1 more minute the strained tomatoes. Simmer for 10 minutes, then stir in the lentils and sugar and season with salt and pepper, to taste.

Meanwhile, in a saucepan, bring salted water to a boil over high heat. Boil the potato slices until half cooked, about 3 minutes. Drain and let cool slightly while you make the ricotta sauce.

In a saucepan, combine the flour, butter, and milk and beat over medium heat. When thickened, season with salt and pepper, to taste, and some grated nutmeg and let cool for 5 minutes, then beat in the ricotta.

Preheat the oven to 375 degrees.

Pour half of the vegetable sauce into the bottom of a deep round casserole or baking dish with about a 3-quart capacity. Top with the potato slices in 1 layer, then spread over half the ricotta sauce. Layer on half of the eggplant, followed by the remaining vegetable sauce, the rest of the eggplant, and then the last of the ricotta sauce. Top with the shredded Cheddar. Bake until piping hot and bubbling, 45-55 minutes. 


Note: To freeze, let cool, cover with foil or a lid, label, and freeze. To defrost, let stand for at least 24 hours in the refrigerator. Remove and thaw at room temperature if necessary.


Calories per serving:

1,288 calories

Dietary restrictions:

Balanced, High Fiber Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Kosher

Daily value:



  • Fat 48g 74%
  • Carbs 170g 57%
  • Saturated 20g 101%
  • Fiber 23g 93%
  • Trans 1g
  • Sugars 18g
  • Monounsaturated 20g
  • Polyunsaturated 4g
  • Protein 56g 112%
  • Cholesterol 89mg 30%
  • Sodium 1,035mg 43%
  • Calcium 755mg 75%
  • Magnesium 175mg 44%
  • Potassium 2,621mg 75%
  • Iron 12mg 68%
  • Zinc 8mg 53%
  • Phosphorus 950mg 136%
  • Vitamin A 315µg 35%
  • Vitamin C 133mg 222%
  • Thiamin (B1) 2mg 104%
  • Riboflavin (B2) 1mg 57%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 3mg 172%
  • Folic Acid (B9) 597µg 149%
  • Vitamin B12 1µg 12%
  • Vitamin D 1µg 0%
  • Vitamin E 5mg 24%
  • Vitamin K 33µg 41%
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