I first heard of Moussaka when browsing a Mediterranean cookbook that I found at a thrift shop. It looked interesting but would need quite a makeover so I marked the page and set it aside. That was about a year ago. The other day one of our readers asked if we had a Moussaka recipe and I was reminded that I had not gotten around to making this dish. Moussaka usually contains ground beef or lamb and cheese so I made a few substitutions and this is what I came up with. I knew from the aroma coming out of the oven while the Moussaka baked that it would be divine. I really enjoyed this dish so thanks Becky for reminding me.



For the filling

  • 1 can (15 ounces) or equivalent cooked beans (about 1 1/2 cups), I used anasazi beans but azuki or kidney beans can be used.
  • 2 medium size eggplants
  • 3 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1 cup diced mushrooms (approximately 4 ounces)
  • 1 cup red wine
  • 1 jar (25 ounce) no salt added crushed tomatoes
  • 1 tsp sea salt, divided
  • 1/2 tsp ground allspice
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg, divided
  • 2 bay leaves

For the béchamel topping

  • 2 tbsp olive oil
  • 2 tbsp whole wheat flour
  • 3 cups non dairy milk, warmed (I used soy milk)
  • 1/2 tsp sea salt
  • 1/8 tsp nutmeg
  • 1/2 cup unseasoned breadcrumbs


  1. Preheat broiler to high.
  2. Cut the tops and bottoms off of the eggplant and then slice into rounds, about 4 for each eggplant. Slices should be about 1/4 to 1/2 inch thick.
  3. Brush the eggplant slices on each side with 1 tbsp of the olive oil. Place on a baking sheet (foil lined for easy clean up if you wish) and place in the broiler. Broil on each side until slightly browned. Remove from the oven and set aside. Turn oven temperature to 350 degrees.
  4. Rinse and drain the beans (if using canned) and spread evenly over the bottom of a 2 quart casserole dish. Set aside.
  5. In a large skillet heat 2 tbsp olive oil and add the onions and garlic. Sauté 3-4 minutes or until the onions are tender.
  6. Add the mushrooms and 1/2 tsp salt. Sauté another 3-4 minutes.
  7. Carefully pour in the red wine. Simmer a minute and then add the allspice, cinnamon, nutmeg and bay leaves.
  8. Add the tomato puree and the remaining 1/2 tsp salt. Reduce the heat and simmer for 10-15 minutes.
  9. Remove the bay leaves and pour the sauce over the beans. Next layer the eggplant slices over the top of the tomato sauce.
  10. Wipe out the skillet to make the béchamel. Add 2 tbsp of oil to the skillet. Whisk in the flour.
  11. Cook over medium heat whisking constantly about 1-2 minutes until the flour is brown and bubbly.

    Slowly add the warm milk a little at a time until it is all stirred in

  12. Slowly, a little at a time add the warmed milk, whisking constantly to prevent lumps.

    Stir constantly until the mixture is smooth and thickened

  13. Keep stirring over medium heat until the mixture has thickened, 2-3 minutes.
  14. Add the salt and nutmeg.
  15. Pour the mixture over the eggplant slices and top with the breadcrumbs.
  16. Bake 45-50 minutes until heated through and the sauce is bubbly.
  17. Let cool 10 minutes or so before cutting.

Nutritional Info:

Makes 6 servings

Nutrients per serving:  Calories: 422, Cal. from Fat: 135, Total Fat: 15g, Sat. Fat: 2g, Carbs: 36g, Fiber: 14g, Sugars: 12g, Protein: 14.5g, Sodium: 545mg, Chol: 0mg


Store leftovers in an airtight container in the refrigerator for  up to 3 days.

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  1. gillian bliss says:

    Great recipe. Made this tonight, turned out great. Again found at my altitude it needed more flour for the bechamel and I had to cook it for a good 15 mins to get the correct consistency.

    • Kristy says:

      Glad you were able to make the adjustments to the béchamel. This is an interesting dish, probably not for everyone but I certainly enjoy it. Kristy


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