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Greek Vegetarian Moussaka
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3.69 from 29 votes

The-Most-SCRUMPTIOUS Vegetarian Moussaka

Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream.
Prep Time30 mins
Cook Time2 hrs
Course: Main Course
Cuisine: Greek
Keyword: cream, Dinner, Oven baked
Servings: 9 pieces
Calories: 562kcal


For The Bechamel Cream:

  • 10 tablespoons olive oil
  • 6 tablespoons flour
  • 1 liter milk at room temperature
  • ½ teaspoon ground nutmeg
  • 120 grams / 4.2 oz Greek Kefalotyri or Gruyere cheese grated
  • 4 medium-sized eggs

For The Tomato Sauce:

  • olive oil
  • 1 small red onion minced
  • 1 garlic clove minced
  • 1 ripe tomato coarsely chopped
  • a splash of red wine
  • 250 grams / 8.8 oz slightly concentrated tomato juice
  • 5-6 pieces of allspice
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • 1 bay leaf

For The Vegetable Layers:

  • 900 grams / 1 lb + 15 oz potatoes
  • 900 grams / 1 lb + 15 oz light green zucchinis
  • 900 grams / 1 lb + 15 oz eggplants
  • 1 medium-sized tomato cut into very thin slices
  • 1 tablespoon fresh parsley chopped
  • frying oil


For The Cream:

  • In a cooking pot whisk together the olive oil and flour. Heat over high heat. Cook for 2 minutes while you stir it with the whisk until the mixture looks sandy in color.
  • Pour in the milk and reduce heat to medium.
  • Keep stirring until cream starts to thicken. Season with salt, pepper, and the ground nutmeg.
  • Cook for 2-3 minutes more from the moment bubbles start to form on the surface of the cream. Then remove the pot from heat and set aside. Stir in ⅔ of the grated cheese and let cream stand for 15 minutes. Then whisk in the eggs.

For The Tomato Sauce:

  • Heat a good splash of olive oil in a saucepan over medium-high heat. Add the onion and garlic and cook until golden in color. Pour in a splash of red wine and wait until it evaporates.
  • Add the chopped tomatoes and cook for 2-3 minutes more stirring occassionaly until they get mushy.
  • Pour in the tomato juice, the spices, and a cup of water. Season with salt and pepper and simmer for about 30 minutes over medium-low heat until sauce thickens.

For The Vegetable Layers:

  • Heat a fryer or a pan half-filled with frying oil.
  • Peel the potatoes and cut them into 1 cm (about ¼ inch) thick slices.
  • Season with salt and pepper and deep-fry them until deep golden in color. Set aside on paper towels to drain excess oil.
  • Remove the tops and bottoms of the eggplants. Cut them into 1 cm (¼ inch) long slices. Place in a bowl with cold water and soak them for 30 minutes to remove their bitterness. Then drain in a strainer.
  • Season the eggplants with salt and pepper and then deep-fry just like you did with the potatoes. Place on paper towels.
  • Cut the zucchinis into 1 cm (¼ inch) long slices as well season with salt and pepper and deep-fry as well and set on paper towels.

Put Together:

  • Preheat oven to 170°C / 338°F.
  • Lay the potatoes in a 9x 13-inch pan or baking dish without leaving any gaps. Press them a bit with your hands to make them stick together a bit.
  • Lay the zucchinis evenly on top and then do the same with the eggplants.
  • Spread the tomato sauce all over on top and then add the tomato slices here and there. Sprinkle the chopped fresh parsley all over and then spread the Bechamel cream evenly.
  • Cook the Moussaka for 30 minutes. Take out of the oven and sprinkle the remaining ⅓ of grated cheese on top. Then bake for another 30 minutes.
  • Remove from the oven and let it set for 30 minutes before cutting and serving!


Serving: 1piece | Calories: 562kcal | Carbohydrates: 23g | Protein: 14g | Fat: 48g | Saturated Fat: 26g | Cholesterol: 99mg | Sodium: 170mg | Potassium: 850mg | Fiber: 5g | Sugar: 14g | Vitamin A: 960IU | Vitamin C: 28mg | Calcium: 315mg | Iron: 2mg