A hearty Greek casserole featuring layers of eggplant, potatoes, lentils, and a creamy béchamel sauce.

Cuisine: Greek
Servings: 4

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 2 large potatoes, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 cup brown lentils, cooked according to package directions

Béchamel Sauce

• 3 tablespoons vegan butter
• 3 tablespoons all-purpose flour
• 2 cups unsweetened plain almond milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Brush eggplant and potato slices with olive oil and season with salt and pepper. Arrange on baking sheets and bake for 20-25 minutes, or until tender.
2. While vegetables are baking, make the béchamel sauce: Melt vegan butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in almond milk until smooth.
3. Stir in nutritional yeast, salt, and pepper. Bring to a simmer and cook until thickened, about 5 minutes.
4. In a large skillet, sauté onion until softened. Add garlic, oregano, and cinnamon; cook for 1 minute.
5. Stir in cooked lentils and season with salt and pepper.
6. In a 9x13 inch baking dish, layer half the eggplant, then potatoes, lentil mixture, and béchamel sauce. Repeat layers.
7. Bake for 30 minutes, or until heated through and bubbling.

Suggested Drinks

Greek Red Wine (e.g., Xinomavro): The earthy, cherry flavors of Xinomavro complement the rich flavors of the Moussaka and the cinnamon spice.

Assyrtiko: This crisp and minerally white wine with citrus notes provides a refreshing contrast to the richness of the dish.

Non-Alcoholic Option

Sparkling Lemon-Cucumber Water: The refreshing cucumber and lemon flavors cleanse the palate between bites and enhance the Mediterranean flavors of the Moussaka.