Classic Greek Vegetarian Moussaka

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting Greek casserole featuring layers of roasted eggplant, tomato-bean sauce, and creamy béchamel, baked to golden perfection. This Mediterranean-inspired vegetarian recipe, ready in about 100 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 3 medium (2 lbs), sliced into 1/2-inch rounds eggplant
• 2 tbsp (divided) olive oil
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can, drained and rinsed chickpeas
• 1/2 tsp dried oregano
• 1/2 cup vegetable broth
• 1/4 cup tomato paste
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/4 tsp nutmeg
• 1/2 cup grated Parmesan cheese

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Arrange eggplant slices on a lined baking sheet, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp pepper. Bake for 20-25 minutes until golden, flipping once.
2. Step 2: Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
3. Step 3: Stir in diced tomatoes, drained chickpeas, tomato paste, 1/2 tsp dried oregano, 1/2 cup vegetable broth, 1/4 tsp salt, and 1/4 tsp pepper. Simmer for 15 minutes until thickened.
4. Step 4: For béchamel: Melt 1/4 cup butter in a saucepan over medium heat. Whisk in 1/4 cup flour and cook for 1 minute. Gradually whisk in 2 cups milk until smooth. Simmer for 5-7 minutes until thickened, then stir in 1/4 tsp nutmeg, pinch of salt, and 1/2 cup grated Parmesan.
5. Step 5: Spread 1/2 cup tomato-chickpea sauce in a 9x13 inch baking dish. Layer half the roasted eggplants, then spread remaining sauce. Top with remaining eggplants.
6. Step 6: Pour béchamel sauce evenly over top. Bake covered for 30 minutes, then uncovered for 15 minutes until golden. Rest for 15 minutes before serving.