Authentic Greek Eggplant Moussaka with Lentil Bechamel
A true Greek version of the beloved dish featuring layers of eggplant, spiced lentils, and a creamy, nutty bechamel sauce made without cheese, honoring its Ottoman roots. This Mediterranean-inspired vegetarian recipe, ready in about 95 minutes, pairs eggplant, lentils, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 large (about 1.2 kg), sliced 1/4 inch thick eggplant
- 1 cup, green, cooked until tender (about 1 cup cooked) lentils
- 3 tbsp, extra-virgin olive oil
- 1 medium, finely diced onion
- 1/2 tsp cinnamon
- 3 tbsp all-purpose flour
- 1 cup, whole milk
- 1/4 cup, toasted and finely ground almonds
The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Arrange eggplant slices on a baking sheet, brush lightly with 1 tbsp olive oil, and roast for 20 minutes until golden and tender.
- Step 2: In a saucepan, heat 2 tbsp olive oil over medium heat. Sauté onion until translucent (5 minutes), then add cinnamon and cook for 1 minute until fragrant.
- Step 3: Stir in cooked lentils and simmer for 3 minutes to blend flavors. Remove from heat and set aside.
- Step 4: Make bechamel: Melt 2 tbsp butter in a saucepan, whisk in flour to form a paste, and cook for 1 minute. Gradually whisk in milk until smooth, then simmer for 5 minutes until thickened.
- Step 5: Stir ground almonds into bechamel until fully incorporated and glossy.
- Step 6: Layer roasted eggplant in a 9x13-inch baking dish, spreading half the lentil mixture over each layer, then top with remaining eggplant and the bechamel sauce.
- Step 7: Bake uncovered for 30 minutes until bubbly and golden on top, then rest for 15 minutes before serving.
