Vegetarian Moussaka

• Eggplant: This is the main vegetable in moussaka, and it adds a meaty texture and flavor. You can partially peel and slice the eggplant lengthwise, then roast it until tender and browned.
• Zucchini: This is another vegetable that adds bulk and moisture to the dish. You can also slice it lengthwise and roast it along with the eggplant.
• Potatoes: Some recipes include potatoes as a base layer or a top layer of the moussaka. You can peel and slice them thinly, then boil them until just cooked or roast them until golden.
• Tomato-lentil sauce: This is the sauce that binds the vegetables together and adds protein and richness. You can make it by sautéing onion, garlic, oregano, cinnamon, and tomato paste, then adding crushed tomatoes, water or broth, salt, pepper, and cooked black lentils. You can also add some fresh parsley for extra flavor.
• Béchamel sauce: This is the creamy sauce that covers the top of the moussaka and creates a golden crust when baked. You can make it by whisking butter, flour, milk, salt, nutmeg, and pepper over medium heat until thickened, then adding some cheese (such as feta or parmesan) and egg.
• Cheese: Some recipes also sprinkle cheese (such as feta or parmesan) over the vegetable layers for extra flavor and texture.

To assemble the vegetarian moussaka, you can follow these steps:

1. Preheat the oven to 200°C/180°C Fan/Gas 6 (or according to your recipe) and grease a baking dish.
2. Arrange a layer of potatoes (if using) on the bottom of the dish, slightly overlapping them.
3. Spoon half of the tomato-lentil sauce over the potatoes and spread it evenly.
4. Arrange a layer of eggplant slices over the sauce, slightly overlapping them.
5. Sprinkle some cheese (if using) over the eggplant layer.
6. Arrange a layer of zucchini slices over the cheese, slightly overlapping them.
7. Spoon the remaining tomato-lentil sauce over the zucchini and spread it evenly.
8. Pour the béchamel sauce over the top and spread it evenly to cover the whole dish.
9. Bake for 20 to 25 minutes or until bubbly and golden on top.
10. Let it rest for 10 minutes before serving.

Cooking measurements

• 1 eggplant, thinly sliced
• 1 teaspoon salt, or more as needed
• 1 tablespoon olive oil, or more as needed
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced 
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tablespoon white vinegar
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• ½ (14.5 ounce) can lentils, drained with liquid reserved
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ground black pepper to taste
• 1 cup crumbled feta cheese

Sauce:

• 1 ¼ cups milk
• 2 tablespoons all-purpose flour
• 1 ½ tablespoons butter
• 1 pinch ground nutmeg
• ground black pepper to taste
• 1 large egg, beaten.

I hope this helps you make a delicious vegetarian moussaka!😊