Vegetarian · ALWAYS FREE
Lentil & eggplant moussaka
Roasted eggplant and a thick lentil-tomato sauce bake beneath a yogurt, egg and Parmesan topping.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Heat oven to 425°F (220°C). Slice eggplant into 1/3-inch (8 mm) rounds, brush both sides with about ⅞ oz (25 g) oil and sprinkle with 2 g salt. Roast on parchment-lined trays for 25–30 minutes, turning once, until tender. Meanwhile simmer lentils in about 3 cups (700 g) water for 25–35 minutes until tender, adding plain water if needed. Drain thoroughly and retain all lentils.
- Cook onion in remaining about 1 ⅓ tbsp (10 g) oil for 8–10 minutes. Add garlic, cinnamon and oregano for 1 minute, then tomatoes, remaining 2 g salt and pepper. Simmer 12–15 minutes until thick; stir in all lentils. The mixture should mound softly without watery liquid. Reduce oven to 375°F (190°C).
- Arrange half the eggplant in an ungreased 8-inch (20 cm) square baking dish at least 2 1/2 inches (6 cm) deep. Spread all lentil sauce over it, then remaining eggplant. Whisk yogurt, eggs and cheese until smooth and spread over the top.
- Bake 35–45 minutes until topping is set and lightly browned and the center reaches 165°F (74°C). Rest 20 minutes before dividing into six equal portions. Refrigerate leftovers in shallow containers within 2 hours, use within 3–4 days and reheat to 165°F.
Estimated nutrition
Per serving · 1 of 6- Calories
- 334 kcal
- Protein
- 20.1 g
- Total carbohydrate
- 37.9 g
- Total fat
- 12.8 g
- Total sugars
- 11.9 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All yogurt, eggs and cheese included across six portions; vegetarian-rennet cheese is required. Gluten-free depends on checked packaged ingredients and cross-contact handling. Contains egg and milk; not vegan.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Lentil & eggplant moussaka: raw eggplant with skin; dry brown or green lentils; water for cooking lentils; canned crushed tomatoes; onion; garlic; olive oil; ground cinnamon; dried oregano; plain whole-milk Greek yogurt; whole egg; hard Parmesan-style cheese made with vegetarian rennet; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Lentil & eggplant moussaka: raw eggplant with skin; dry brown or green lentils; water for cooking lentils; canned crushed tomatoes; onion; garlic; olive oil; ground cinnamon; dried oregano; plain whole-milk Greek yogurt; whole egg; hard Parmesan-style cheese made with vegetarian rennet; salt; ground black pepper. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
