Vegetarian Moussaka with Mushrooms Sauce Recipe
A vegetarian Greek recipe with brinjal (baingan / eggplant), cheddar cheese - grated, whole wheat bread crumbs. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Eggplant Moussaka with Mushroom Sauce, we will first prepare the eggplants
- 2
First cut the eggplants into 1/2 inch thick slices
- 3
Sprinkle some salt and keep it aside in a colander for about an hour
salt - to tastesalt - to taste - 4
After an hour, dry the eggplants using a kitchen towel
- 5
The next step is to cook the eggplants
- 6
Preheat a skillet on medium heat, grease the pan with oil and place the sliced eggplants in the oil and cook them until browned and soft on both sides
- 7
Once cooked, place them on a paper towel to drain the excess oil
- 8
Cooking the eggplants on the skillet, gives it a soft texture as opposed to baking them in the oven
- 9
If you plan to bake your eggplants, make sure you cover them with an aluminum foil so it does not dry out
- 10
Preheat the oven to 180 C
- 11
Grease a baking dish with oil and keep aside
- 12
In the next steps we will make the mushroom sauce and the bechamel sauce, the two most important sauces for the moussakaTo make the mushrooms sauce, heat a teaspoon of oil in a skillet over medium heat
button mushrooms - chopped(250 grams) - 13
Add the chopped garlic and mushrooms and stir fry them until the mushrooms begin to release the water
button mushrooms - chopped(250 grams)cloves garlic - chopped(2)sprig parsley leaves - chopped(1) - 14
Add the homemade tomato puree, the salt, cumin and black pepper
homemade tomato puree(1 cup)cumin powder (jeera)(1/2 teaspoon)salt - to tasteblack pepper powder - for seasoningsalt - to tasteblack pepper powder - for seasoning - 15
Give the mushrooms sauce a brisk boil until the mixture thickens
button mushrooms - chopped(250 grams) - 16
Once you have a thick sauce, turn off the heat and keep aside
- 17
Stir in the chopped coriander leaves
button mushrooms - chopped(250 grams)cloves garlic - chopped(2)sprig parsley leaves - chopped(1) - 18
For the bechamel sauce, add all the ingredients into a saucepan and cook the sauce until it thickens
- 19
Once the sauce is thick, turn off the heat and keep the sauce aside
- 20
Our final step to make the moussaka is to assemble the dish and bake it in the oven
- 21
In a greased baking dish, sprinkle some breadcrumbs, this will help absorb the extra juices that come out when baking the moussaka
whole wheat bread crumbs(1/4 cup) - 22
Place a layer of cooked eggplants at the bottom, pour some mushroom sauce over this later
- 23
Next layer it with eggplants again and pour the bechamel sauce over
- 24
Finally sprinkle it with cheese on the top
cheddar cheese - grated(1/2 cup)britannia cream cheese(1/4 cup) - 25
Bake the moussaka in the preheated oven for about 20 minutes until the cheese melts and turns golden brown
cheddar cheese - grated(1/2 cup)britannia cream cheese(1/4 cup) - 26
Once done, remove from the oven and allow it to rest for about 10 minutes before you serve
- 27
Serve the Eggplant Moussaka with a Crusty Garlic Bread and a salad by the side
whole wheat bread crumbs(1/4 cup)cloves garlic - chopped(2)
Rate this recipe
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Vegetarian Moussaka with Mushrooms Sauce Recipe
A vegetarian Greek recipe with brinjal (baingan / eggplant), cheddar cheese - grated, whole wheat bread crumbs. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making the Eggplant Moussaka with Mushroom Sauce, we will first prepare the eggplants
- 2
First cut the eggplants into 1/2 inch thick slices
- 3
Sprinkle some salt and keep it aside in a colander for about an hour
salt - to tastesalt - to taste - 4
After an hour, dry the eggplants using a kitchen towel
- 5
The next step is to cook the eggplants
- 6
Preheat a skillet on medium heat, grease the pan with oil and place the sliced eggplants in the oil and cook them until browned and soft on both sides
- 7
Once cooked, place them on a paper towel to drain the excess oil
- 8
Cooking the eggplants on the skillet, gives it a soft texture as opposed to baking them in the oven
- 9
If you plan to bake your eggplants, make sure you cover them with an aluminum foil so it does not dry out
- 10
Preheat the oven to 180 C
- 11
Grease a baking dish with oil and keep aside
- 12
In the next steps we will make the mushroom sauce and the bechamel sauce, the two most important sauces for the moussakaTo make the mushrooms sauce, heat a teaspoon of oil in a skillet over medium heat
button mushrooms - chopped(250 grams) - 13
Add the chopped garlic and mushrooms and stir fry them until the mushrooms begin to release the water
button mushrooms - chopped(250 grams)cloves garlic - chopped(2)sprig parsley leaves - chopped(1) - 14
Add the homemade tomato puree, the salt, cumin and black pepper
homemade tomato puree(1 cup)cumin powder (jeera)(1/2 teaspoon)salt - to tasteblack pepper powder - for seasoningsalt - to tasteblack pepper powder - for seasoning - 15
Give the mushrooms sauce a brisk boil until the mixture thickens
button mushrooms - chopped(250 grams) - 16
Once you have a thick sauce, turn off the heat and keep aside
- 17
Stir in the chopped coriander leaves
button mushrooms - chopped(250 grams)cloves garlic - chopped(2)sprig parsley leaves - chopped(1) - 18
For the bechamel sauce, add all the ingredients into a saucepan and cook the sauce until it thickens
- 19
Once the sauce is thick, turn off the heat and keep the sauce aside
- 20
Our final step to make the moussaka is to assemble the dish and bake it in the oven
- 21
In a greased baking dish, sprinkle some breadcrumbs, this will help absorb the extra juices that come out when baking the moussaka
whole wheat bread crumbs(1/4 cup) - 22
Place a layer of cooked eggplants at the bottom, pour some mushroom sauce over this later
- 23
Next layer it with eggplants again and pour the bechamel sauce over
- 24
Finally sprinkle it with cheese on the top
cheddar cheese - grated(1/2 cup)britannia cream cheese(1/4 cup) - 25
Bake the moussaka in the preheated oven for about 20 minutes until the cheese melts and turns golden brown
cheddar cheese - grated(1/2 cup)britannia cream cheese(1/4 cup) - 26
Once done, remove from the oven and allow it to rest for about 10 minutes before you serve
- 27
Serve the Eggplant Moussaka with a Crusty Garlic Bread and a salad by the side
whole wheat bread crumbs(1/4 cup)cloves garlic - chopped(2)
Rate this recipe
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