How do I create a vegetarian twist on moussaka?

Vegetarian? No problem! Try our meatless Moussaka recipe that replaces ground meat with hearty veggies and lentils. A Greek delight for veggie lovers!

You'll need

Items needed to answer the question, How do I create a vegetarian twist on Moussaka. Items include: Eggplant Olive oil Salt Diced onion Minced garlic Lentils Vegetable broth Bay leaf Chopped tomatoes Tomato paste Dried oregano Dried basil Pepper Fresh parsley Feta cheese

Eggplant 2 large
Olive oil 3 tablespoons
Salt 1/2 teaspoon
Diced onion 1 medium
Minced garlic 3 cloves
Lentils 1 cup
Vegetable broth 2 cups
Bay leaf 1
Chopped tomatoes 2 cups
Tomato paste 2 tablespoons
Dried oregano 1 teaspoon
Dried basil 1 teaspoon
Pepper 1/2 teaspoon
Fresh parsley 2 tablespoons, chopped
Feta cheese 1/4 cup, crumbled

Take note
Warning: This vegetarian Moussaka is so good, even non-vegetarians may want to devour it all!

1

Prepare the Eggplant Slices

Slice the eggplants into 1/2-inch thick rounds. Place them on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake at 400°F for 20-25 minutes, or until tender and lightly golden.

2

Cook the Lentil Filling

In a large pan, heat some olive oil over medium heat. Add diced onion and minced garlic, and cook until onion is translucent. Add lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until lentils are tender. Remove the bay leaf and set aside.

3

Prepare the Tomato Sauce

In a separate saucepan, heat some olive oil over medium heat. Add chopped tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and set aside.

4

Layer the Moussaka

In a greased baking dish, layer half of the eggplant slices at the bottom. Spread half of the lentil filling over the eggplant, followed by half of the tomato sauce. Repeat the layers with the remaining ingredients.

5

Bake and Garnish

Cover the baking dish with foil and bake at 375°F for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbly. Let it cool slightly, then garnish with fresh parsley and crumbled feta cheese.