Layered High-Stacked Vegetable Moussaka with Bechamel

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A towering Greek-inspired casserole of layered eggplant, zucchini, and spiced tomato sauce, baked under a silky bechamel for a comforting, elevated dinner. This Mediterranean-inspired high-protein recipe (vegetarian), ready in about 95 minutes, pairs eggplant, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 medium, sliced into 1/2-inch thick rounds eggplant
• 2 medium, sliced into 1/2-inch thick rounds zucchini
• 4 tbsp olive oil
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 14 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese
• 2 egg yolks
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Brush 2 sliced medium eggplants and 2 sliced medium zucchinis with 2 tbsp olive oil and arrange on baking sheets. Roast for 20 minutes until softened and lightly browned, flipping once halfway.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 2 tbsp tomato paste, 1/2 tsp ground cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Simmer sauce gently for 10 minutes until thickened.
4. Step 4: To make the béchamel, melt 3 tbsp unsalted butter in a saucepan over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1-2 minutes until pale and bubbling. Gradually whisk in 2 cups whole milk, stirring constantly until thickened and smooth, about 5 minutes. Remove from heat and whisk in 1/2 cup grated Parmesan cheese and 2 egg yolks until combined.
5. Step 5: Lower oven temperature to 350°F. In a deep baking dish, layer half the roasted eggplant slices, then half the roasted zucchini slices. Spread half the tomato sauce over the vegetables. Repeat layers ending with tomato sauce.
6. Step 6: Pour the béchamel sauce evenly over the top layer, smoothing with a spatula. Sprinkle with 2 tbsp chopped fresh parsley. Bake uncovered for 45 minutes until the top is golden and bubbling. Let rest for 15 minutes before serving.