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“A vegetarian version of the classic. The original version called for a sauce made of 1 cup ricotta cheese and 2 eggs, whisked into the hot milk instead of the mozzarella that I used and parmesan cheese between the layers, which you certainly could use if you liked.”
1hr 10mins

Ingredients Nutrition


  1. Heat olive oil in a heavy saucepan over medium high heat.
  2. Sauté onion 4-5 minutes until lightly browned. Stir in mushrooms and zucchini and sauté 2 minutes.
  3. Stir in next 6 ingredients and salt and pepper to taste. Reduce heat to medium low and simmer 15 minutes, stirring occasionally.
  4. Remove from heat and set aside.
  5. Turn on broiler.
  6. Arrange eggplant slices on an oiled broiler rack. Broil 3-4 minutes per side until browned. Set aside.
  7. Meanwhile, make the sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear.
  8. Remove from heat.
  9. Melt butter in a heavy saucepan over medium heat until just bubbling. Do not brown. Slowly whisk in the flour, stirring constantly until smooth. Do not brown.
  10. Slowly whisk in hot milk, followed by half of the mozzarella cheese, stirring constantly 2-3 minutes until mixture is thickened.
  11. Remove from heat.
  12. Stir in seasonings and set aside to cool slightly.
  13. Preheat oven to 400°F in a fan oven or slightly higher in a normal oven.
  14. Lightly grease a 9x13 inch baking pan and sprinkle the bottom with 2 tablespoons breadcrumbs.
  15. Place a layer of eggplant in the pan. Spread a layer of tomato mixture over top. Sprinkle with breadcrumbs and some mozzarella cheese.
  16. Repeat layering as long as ingredients last.
  17. Pour the sauce over the top and bake 30-40 minutes, or until top is golden.
  18. Transfer moussaka to a wire rack and let stand 15-20 minutes before slicing.

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