Mediterranean Lentil & Eggplant Moussaka with Authentic Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vegetarian twist on Greek moussaka featuring slow-roasted eggplant, spiced lentil filling, and a creamy béchamel, honoring traditional Mediterranean techniques. This mediterranean-inspired vegetarian ready in about 120 minutes pairs eggplant, olive oil, lentils for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
• 3 tbsp olive oil
• 150 g (5.3 oz), rinsed lentils
• 1 small, finely chopped onion
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 small cinnamon stick
• 500 ml (2 cups) chicken broth
• 2 tbsp all-purpose flour
• 250 ml (1 cup) whole milk
• 2 tbsp butter
• 50 g (1.7 oz) grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 200°C (400°F); arrange eggplant slices on a parchment-lined baking sheet, brush with 1 tbsp olive oil, and roast for 20 minutes until golden and tender.
2. Step 2: In a saucepan, heat remaining 2 tbsp olive oil over medium heat; add onion and garlic, sautéing for 5 minutes until soft and translucent.
3. Step 3: Stir in tomato paste, oregano, thyme, and cinnamon stick; cook for 1 minute until fragrant, then add lentils and broth; bring to a simmer and cook uncovered for 25 minutes until lentils are tender and liquid is absorbed.
4. Step 4: Make béchamel: melt butter in a saucepan over medium heat, whisk in flour for 1 minute, then gradually add milk while whisking constantly until thickened (about 5 minutes).
5. Step 5: Spread half the lentil mixture in a greased 9x13-inch baking dish, layer roasted eggplant slices, top with remaining lentils, and pour béchamel over evenly; sprinkle with Parmesan cheese.
6. Step 6: Bake uncovered at 180°C (350°F) for 25 minutes until golden and bubbling around the edges.