Authentic Greek Vegetarian Moussaka with Lentil & Eggplant Layers

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, layered casserole featuring crispy eggplant, rich lentil filling, and creamy béchamel, true to Greek home cooking traditions. This Mediterranean-inspired vegetarian recipe, ready in about 80 minutes, pairs eggplants, olive oil, dried brown lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 eggplants
• 3 tbsp olive oil
• 1/2 cup dried brown lentils
• 1 cup vegetable broth
• 1/2 cup diced onion
• 400g crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp cinnamon
• 1 cup béchamel sauce
• 1/4 cup kalamata olives

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Slice 2 large eggplants into 1/4-inch rounds. Arrange in a single layer on baking sheets, brush with 2 tbsp olive oil, and roast for 20 minutes until golden and tender, flipping halfway.
2. Step 2: In a saucepan, combine 1/2 cup dried brown lentils with 1 cup vegetable broth. Simmer uncovered for 25 minutes until lentils are tender but not mushy.
3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1/2 cup diced onion and cook for 5 minutes until soft and translucent. Stir in 400g crushed tomatoes, 1 tsp dried oregano, 1/2 tsp cinnamon, and salt to taste. Simmer for 15 minutes until thickened.
4. Step 4: Drain lentils, reserving 1/4 cup cooking liquid. Stir lentils into tomato sauce until well combined and thickened (add reserved liquid if needed).
5. Step 5: Spread 1/3 of the lentil-tomato mixture in the bottom of a 9x13-inch baking dish. Layer with half the roasted eggplant slices, then spread remaining sauce on top.
6. Step 6: Pour 1 cup béchamel sauce evenly over the top layer, then arrange remaining eggplant slices on top. Sprinkle with 1/4 cup kalamata olives.
7. Step 7: Bake uncovered for 30 minutes until golden and bubbling around the edges. Let rest for 15 minutes before slicing to set the layers.