Loading
Advanced Search

VEGETABLE MOUSSAKA Recipe

Ingredients
  • 2 eggplant, cut into thin slices of 1/2 inch thickness (medium)
  • 2 onions, cut into thin sliced, then halved
  • 5 tablespoons olive oil
  • 1 can chopped tomatoes (14 to 15 oz 14 ounce can)
  • 2 teaspoons fresh chopped parsley
  • 2 eggs, beaten (large)
  • 4 ounces feta cheese, crumbled
  • 2 zucchini, cut into 1/2 thick slices
  • 2 red peppers, seeded and cut into thin strips
  • salt & pepper to taste
  • 1 teaspoon dried thyme
  • 1 can lentils, drained and rinsed off (15.5 ounce can)
  • 1 1/4 cups Greek yogurt
  • 1/4 teaspoon paprika
Directions
Preheat oven to 425°. Mix eggplant, zucchini, peppers and onions in oil, add salt and pepper, and roast in pan for about 10 minutes. Turn oven down, to 350° and continue until vegetables are tender, about 30 minutes. Add in tomatoes and juices, lentils, thyme, parsley. Transfer to a baking dish (9 inch pan). Mix yogurt, eggs, paprika, and spread over the vegetable mixture. Crumble feta, and sprinkle over casserole dish. Bake 40 minutes. Put under broiler to brown top, or cook another ten minutes. Let stand for a few minutes before serving.
Similar Recipes
Oven Roasted Ratatouille
Oven Roasted Ratatouille
red pepper
onion
garlic
olive oil
eggplant
Spicy Eggplant Pepper and Tomato Salad
Spicy Eggplant Pepper and Tomato Salad
olive oil
dried red pepper
red pepper
Optional
kalamata olives
Baba Ghanoush Eggplant Dip
Baba Ghanoush Eggplant Dip
eggplant
lemon juice
garlic
tahini
olive oil
More Similar Recipes
Loading
Advanced Search

VEGETABLE MOUSSAKA Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2025 Tecstra Systems, All Rights Reserved, RecipeTips.com