Vegetable Moussaka with Eggplant, Potatoes, and Lentils
October 23, 2026 • 2 min read
Cook this recipe
Serves
6
Prep
30 minutes
Cook
1 hour
Numeric amounts are based on 6 servings; text such as “to taste” stays the same.
This vegetable moussaka is assembled from roasted slices rather than fried vegetables. Roast the eggplant and potatoes while the lentil filling simmers, then bake the layers until the sauce sets and the top turns golden.
Ingredients
2 medium eggplants, cut lengthwise into 1/2-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch rounds
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1 small yellow onion, diced
2 garlic cloves, minced
1 cup brown lentils, rinsed
1 can (14.5 ounces) crushed tomatoes
2 1/2 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 cup plain Greek yogurt
2 large eggs
1/3 cup grated Parmesan
Directions
Heat the oven to 425°F. Brush eggplant and potatoes with 2 tablespoons oil and season with 1/2 teaspoon salt. Roast on two pans for 20 minutes, turning once.
Meanwhile, heat the remaining oil in a saucepan. Cook onion for 4 minutes, add garlic for 30 seconds, then stir in lentils, tomatoes, broth, oregano, cinnamon, and remaining salt.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid has reduced.
Lower oven to 375°F. Layer half the potatoes in a 9-by-13-inch baking dish, then half the eggplant and all the lentils. Add remaining eggplant and potatoes.
Whisk yogurt, eggs, and Parmesan. Spread over the top. Bake for 25 to 30 minutes, until set and lightly browned. Rest for 15 minutes before cutting.
Recipe notes
Variations
Use green or black lentils and add broth if the mixture becomes dry before they soften. Replace yogurt with sour cream. A pinch of ground allspice can stand in for cinnamon.
Storage and reheating
Refrigerate covered portions and use within 3 to 4 days. Reheat in a 350°F oven until steaming in the center. The casserole can be assembled a day ahead and baked from cold, adding about 10 minutes.
This vegetable moussaka is assembled from roasted slices rather than fried vegetables. Roast the eggplant and potatoes while the lentil filling simmers, then bake the layers until the sauce sets and the top turns golden.
Serves: 6 Prep: 30 minutes Cook: 1 hour
Ingredients
2 medium eggplants, cut lengthwise into 1/2-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch rounds
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1 small yellow onion, diced
2 garlic cloves, minced
1 cup brown lentils, rinsed
1 can (14.5 ounces) crushed tomatoes
2 1/2 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 cup plain Greek yogurt
2 large eggs
1/3 cup grated Parmesan
Method
Heat the oven to 425°F. Brush eggplant and potatoes with 2 tablespoons oil and season with 1/2 teaspoon salt. Roast on two pans for 20 minutes, turning once.
Meanwhile, heat the remaining oil in a saucepan. Cook onion for 4 minutes, add garlic for 30 seconds, then stir in lentils, tomatoes, broth, oregano, cinnamon, and remaining salt.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid has reduced.
Lower oven to 375°F. Layer half the potatoes in a 9-by-13-inch baking dish, then half the eggplant and all the lentils. Add remaining eggplant and potatoes.
Whisk yogurt, eggs, and Parmesan. Spread over the top. Bake for 25 to 30 minutes, until set and lightly browned. Rest for 15 minutes before cutting.
Variations
Use green or black lentils and add broth if the mixture becomes dry before they soften. Replace yogurt with sour cream. A pinch of ground allspice can stand in for cinnamon.
Storage and reheating
Refrigerate covered portions and use within 3 to 4 days. Reheat in a 350°F oven until steaming in the center. The casserole can be assembled a day ahead and baked from cold, adding about 10 minutes.
This vegetable moussaka is assembled from roasted slices rather than fried vegetables. Roast the eggplant and potatoes while the lentil filling simmers, then bake the layers until the sauce sets and the top turns golden.
Serves: 6 Prep: 30 minutes Cook: 1 hour
Ingredients
2 medium eggplants, cut lengthwise into 1/2-inch slices
1 pound Yukon Gold potatoes, cut into 1/4-inch rounds
3 tablespoons olive oil, divided
1 teaspoon fine salt, divided
1 small yellow onion, diced
2 garlic cloves, minced
1 cup brown lentils, rinsed
1 can (14.5 ounces) crushed tomatoes
2 1/2 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 cup plain Greek yogurt
2 large eggs
1/3 cup grated Parmesan
Method
Heat the oven to 425°F. Brush eggplant and potatoes with 2 tablespoons oil and season with 1/2 teaspoon salt. Roast on two pans for 20 minutes, turning once.
Meanwhile, heat the remaining oil in a saucepan. Cook onion for 4 minutes, add garlic for 30 seconds, then stir in lentils, tomatoes, broth, oregano, cinnamon, and remaining salt.
Simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid has reduced.
Lower oven to 375°F. Layer half the potatoes in a 9-by-13-inch baking dish, then half the eggplant and all the lentils. Add remaining eggplant and potatoes.
Whisk yogurt, eggs, and Parmesan. Spread over the top. Bake for 25 to 30 minutes, until set and lightly browned. Rest for 15 minutes before cutting.
Variations
Use green or black lentils and add broth if the mixture becomes dry before they soften. Replace yogurt with sour cream. A pinch of ground allspice can stand in for cinnamon.
Storage and reheating
Refrigerate covered portions and use within 3 to 4 days. Reheat in a 350°F oven until steaming in the center. The casserole can be assembled a day ahead and baked from cold, adding about 10 minutes.
