Greek Vegetarian Mousakka

Mousakka is a greek dish made with a layer of potatoes and eggplant in a tomato herb sauce and covered with a creamy bechamel sauce. Traditionally it’s made with ground lamb, but this version omits the meat.

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This vegetarian mousakka recipe is in 3 parts: tomato herb sauce, bechamel sauce, and final assembly of dish. To create a shopping list from the ingredients, scroll through all 3 parts.

Part 1 — Tomato Herb Sauce

Ingredients

  • 2 tablespoons olive oil
  • 2 small yellow onions, chopped
  • ½ large green bell pepper, chopped
  • 2 cloves garlic
  • 2 cups sliced mushrooms
  • 4 16oz cans diced tomatoes in juice
  • ½ cup red wine
  • 1 ½ tablespoons basil
  • 1 tablespoon oregano
  • ½ tablespoon thyme
  • ½ tablespoon chervil
  • ½ tablespoon cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon cloves
  • ½ tablespoon black pepper
  • ½ tablespoon salt
  • 1 bay leaf

Directions

  1. Sauté onions and bell pepper in olive oil on medium heat.
  2. After five minutes, add mushrooms and garlic, continue to simmer until onions are soft, stirring occasionally.
  3. Add wine, diced tomatoes and spices. Stir well and cook on medium heat for 45 minutes.

Part 2 — Bechamel Sauce

Ingredients

  • ¼ pound butter, 1 stick
  • ½ cup flour
  • 4 cups milk or coconut milk
  • 2 teaspoons salt
  • ½ teaspoon nutmeg

Directions

  1. In saucepan, melt butter on low heat. Add flour, and whisk into flour until it’s smooth. Continue cooking on a low heat for two full minutes, stirring and not letting it brown.
  2. Warm milk in separate pan and then slowly add to butter, a bit at a time, using whisk to keep it smooth. Let thicken, stirring.
  3. Add spices and remove from heat. Cover pan with a lid while you assemble the mousakka.

Part 3 — Assembly of dish

Ingredients

  • olive oil
  • 6 medium gold potatoes, thinly sliced
  • 2-3 medium eggplant
  • 2½ cups crumbled feta cheese
  • 3 cups jack cheese, grated
  • ¼ cup dry or 1 cup fresh oregano
  • salt

Directions

  1. Parboil sliced potatoes until soft, but still firm, about 5 minutes. Drain pan.
  2. Slice eggplant into ¼ inch thick circles. Place on lightly oiled cookie sheets. Salt lightly and bake in a preheated oven at 325° for 15 minutes. Flip and bake 10 minutes more.
  3. Add 2 tablespoons olive oil in bottom of 9 x16 (3 quart pyrex) casserole dish. Layer in potaot slices. Sprinkle on oregano and 1 cup crumbled feta. Spoon on 4 cups sauce.
  4. Layer half of eggplant, half of grated jack cheese, 2 cups feta and 4 cups sauce.
  5. Repeat step 4.
  6. Pour bechamel evenly over top.
  7. Bake covered with foil for 30 minutes. Let cool and serve.

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tomato saucepotatoes layered with fetapotatoes layered with tomato herb saucemousakka on plate
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