Vegetarian Moussaka with Mushroom Sauce Recipe

This hearty vegetarian moussaka is a Mediterranean masterpiece that brings Greek comfort food to your table in just over an hour. Layers of tender vegetables meet a rich mushroom sauce, creating a meat-free twist on the classic dish that’s both nutritious and satisfying.

With 18g of protein per serving and wholesome ingredients, this recipe proves that traditional favorites can be reinvented without sacrificing flavor or satisfaction.

Perfect for family dinners or meal prep, this modern take on moussaka serves 8 generous portions.

Ingredients Needed

• Base Layer:
  • 6-7 large eggplants, sliced
  • Vegetable oil for frying
• Mushroom Sauce:
  • 600-700g mushrooms, finely chopped
  • 1 medium red onion, minced
  • 1-2 garlic cloves
  • ¼ cup white wine
  • ¼ cup olive oil
  • 1 tin chopped tomatoes
  • 1 tsp sugar
  • 1 cinnamon stick
  • Salt and pepper to taste
  • Fresh parsley (optional garnish)
• Béchamel Sauce:
  • 875ml milk (3½ cups)
  • 100g butter
  • 100g flour
  • Pinch of nutmeg
  • 2 egg yolks
  • 100g Parmigiano-Reggiano
  • Salt to taste

Step-by-Step Instructions

1. Prepare Eggplants: Slice eggplants 1cm thick, salt them and let rest for 30 minutes. Rinse, dry, and fry until golden.
2. Create Mushroom Sauce: Sauté mushrooms until moisture evaporates, add onions and garlic. Add wine, tomatoes, sugar, cinnamon, and seasonings. Simmer until thickened.
3. Make Béchamel: Create a roux with butter and flour, gradually add warm milk while whisking. Incorporate egg yolks, cheese, and seasonings off heat.
4. Layer Assembly: Butter baking dish (20x30cm), add breadcrumbs. Layer eggplants, mushroom sauce, more eggplants, then béchamel on top.
5. Baking: Sprinkle cheese and bake at 180-200C for 25-30 minutes until golden brown. Let cool before serving.

Cooking Techniques

This moussaka recipe features three main cooking methods: frying (or baking) the eggplants, making a rich mushroom sauce, and creating a smooth béchamel. For the eggplants, I love the lighter baked version – just brush them with olive oil and pop them in the oven at 200°C for 15 minutes. The mushroom sauce needs patience – let those beautiful mushrooms release their juices and then cook them off for the best flavor. When making the béchamel, keep whisking steadily as you add the warm milk – this is the secret to a silky-smooth sauce with no lumps!

Make-Ahead and Storage Tips

Moussaka tastes even better the next day! Once cooled, cover your moussaka with plastic wrap or foil and keep it in the fridge for up to 3 days. To reheat, warm individual portions in the microwave for 2-3 minutes, or place the whole dish (covered with foil) in a 180°C oven for about 20 minutes. You can also make the components ahead – prepare the mushroom sauce and béchamel up to 2 days before, then assemble and bake when ready.

Serving Suggestions

This hearty vegetarian moussaka pairs beautifully with light, fresh sides. Serve it with a classic Greek salad – think crisp cucumbers, juicy tomatoes, red onions, and chunky feta cheese. A slice of crusty bread makes it perfect for soaking up the lovely sauces. For drinks, try a glass of the same white wine you used in the mushroom sauce, or go authentic with a crisp Greek Assyrtiko.

Vegetarian Moussaka Recipe with Mushroom Sauce

Bushra

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Cuisine Greek

Servings 8 pieces

Calories 473 kcal

Equipment

• Large baking dish (20*30 cm)

Ingredients

  

1x2x3x

Base ingredients

• 6-7 large eggplants
• vegetable oil for frying the eggplants

For the mushroom sauce

• 600-700 g mushrooms chopped
• 1 medium red onion finely chopped
• 1-2 cloves garlic chopped
• 1/4 cup white wine
• 1/4 cup olive oil
• 1 tin chopped tomatoes
• 1 tsp sugar
• 1 cinnamon stick

For the béchamel sauce

• 875 ml milk
• 100 g butter
• 100 g flour
• 1 pinch nutmeg
• 2 egg yolks
• 100 g Parmigiano-Reggiano or Kefalotyri

Instructions

 

• Remove the stalks from the eggplants and cut them into slices, aprrox.1 cm thick. Season with salt and place in a colander for about half an hour.
• Rinse the eggplants with plenty of water and squeeze with your hands, to get rid of the excessive water. Pat them dry and fry in plenty of oil, until nicely colored. Place the fried eggplants on some paper, to absorb the oil.
• Heat a pan to medium-high heat and add the olive oil. Stir in the chopped mushrooms and sauté, until most of the juices have evaporated. Add the chopped onions and garlic and sauté.
• Pour in the wine and wait to evaporate. Add the tinned tomatoes, mushing them with a wooden spoon, the sugar, cinnamon and a good pinch of salt and pepper. Simmer for about 15 minutes until sauce thickens.
• For the béchamel, melt the butter over low-medium heat. Add the flour whisking continuously to make a paste and add warmed milk in a steady stream. Keep whisking to prevent lumps.
• Remove from heat and stir in the egg yolks, salt, pepper, nutmeg and grated cheese. Whisk quickly and set aside.
• Butter a large baking dish and sprinkle with breadcrumbs. Layer the eggplants, pour in the mushroom sauce, add second layer of eggplants, top with béchamel sauce.
• Sprinkle with grated cheese and bake at 180-200C for about 25-30 minutes, until golden brown. Let cool before serving.

Notes

For a healthier version, try drizzling the eggplants with olive oil and bake them for 15 minutes at 200C instead of frying.

Nutrition

Calories: 473kcalCarbohydrates: 47.5gProtein: 18.2gFat: 26.5gSaturated Fat: 12.1gCholesterol: 87.5mgSodium: 671.5mgFiber: 14.7gSugar: 24.9g

Keyword Greek vegetarian cuisine, layered eggplant casserole, meat-free moussaka, Mediterranean comfort food, mushroom bechamel sauce

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