Vegetarian Musaca

Discover the rich, layered flavors of Vegetarian Musaca, a plant-based twist on the classic Balkan casserole that’s as comforting as it is satisfying. This hearty dish features golden-fried slices of eggplant, zucchini, and potatoes, carefully layered with a savory tomato sauce infused with garlic, onion, oregano, and basil. Topped with a creamy, nutmeg-kissed béchamel sauce and a generous sprinkle of melted mozzarella, it bakes to perfection with a bubbling, golden crust. Ideal for vegetarians and anyone craving wholesome comfort food, this recipe delivers a balanced meal in every bite. Perfect for dinner parties or family meals, this Vegetarian Musaca pairs beautifully with a crisp green salad or fresh crusty bread. Cooking at home has never been more delectable!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplants
• 2 medium zucchini
• 3 medium potatoes
• 5 tablespoons olive oil
• 1 large onion
• 3 pieces garlic cloves
• 400 grams canned tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 1 pinch nutmeg
• 50 grams Parmesan cheese
• 100 grams mozzarella cheese

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the eggplants, zucchini, and potatoes into 1/2 cm thick rounds.

Step 3

Heat 2 tablespoons of olive oil in a large frying pan. Working in batches, fry the eggplant slices until golden on each side. Repeat with zucchini and potatoes, adding more olive oil as needed.

Step 4

Set the fried vegetables aside on paper towels to absorb excess oil.

Step 5

Finely chop the onion and garlic. In a pan, heat 1 tablespoon of olive oil over medium heat and sauté the onion until it's translucent.

Step 6

Add the garlic, canned tomatoes, tomato paste, oregano, basil, salt, and pepper to the pan. Simmer for about 10 minutes, stirring occasionally. Set aside.

Step 7

To make the béchamel sauce, melt 2 tablespoons of butter in a saucepan over medium heat. Stir in the all-purpose flour and cook for about 1 minute without browning.

Step 8

Gradually add the milk, stirring continuously to prevent lumps. Cook until the sauce thickens, about 5-7 minutes.

Step 9

Season the béchamel with a pinch of nutmeg and salt. Stir in the Parmesan cheese until melted, then remove from heat.

Step 10

To assemble the musaca, grease a large baking dish with olive oil. Start by covering the bottom with a layer of fried potato slices.

Step 11

Top with a layer of eggplants, then spread half of the tomato sauce over it. Add a layer of zucchini slices.

Step 12

Repeat layering, finishing with a final layer of potatoes and the remaining tomato sauce.

Step 13

Pour the béchamel sauce over the top layer, spreading it evenly. Top with grated mozzarella cheese.

Step 14

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and bubbling.

Step 15

Let it cool slightly before serving. Enjoy your Vegetarian Musaca!

Nutrition Facts

Serving size	(3317.0g)

Amount per serving	% Daily Value*
Calories	2700.5

Total Fat 132.5g	0%
Saturated Fat 41.8g	0%
Polyunsaturated Fat 11.5g
Cholesterol 163.9mg	0%
Sodium 7941.5mg	0%
Total Carbohydrate 302.4g	0%
Dietary Fiber 57.4g	0%
Total Sugars 113.5g
Protein 95.6g	0%

Vitamin D 242.9IU	0%
Calcium 2249.1mg	0%
Iron 16.6mg	0%
Potassium 8609.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 13.7%

Carbs: 43.4%