Vegetarian Moussaka

Traditionally, moussaka is prepared with ground meats and always with a tomato sauce. Ontario Greenhouse Tomatoes in this all-vegetable version provide moisture, flavour and lots of colour.

Preparation Time:

Cooking Time:

Servings: 6

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  • 2 small  Ontario Eggplants, peeled and cut into 1/2-inch (1 cm) thick slices
  • Salt
  • 4 medium Ontario Potatoes, peeled and thinly sliced
  • 2 cups (500 mL) sliced Ontario Mushrooms
  • 3 large Ontario Greenhouse Tomatoes, cut into thick slices
  • 3 Ontario Green Onions, sliced
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) coarsely ground pepper
  • 1/4 cup (50 mL) butter
  • 1/4 cup (50 mL) all-purpose flour
  • 2 cups (500 mL) Ontario Milk
  • 1/2 cup (125 mL) shredded Ontario Cheddar Cheese
  • 2 tbsp (25 mL) grated Parmesan cheese


Sprinkle both sides of eggplant generously with salt and let stand on rack for 30 minutes; rinse with cold water and pad dry.

Layer potatoes, eggplant, mushrooms, tomatoes and onions in lightly greased 13- x 9-inch (3.5 L) baking dish; sprinkle with oregano and pepper.

In saucepan, melt butter; blend in flour.  Gradually stir in milk; until melted.  Cook, stirring, over medium heat until boiling and thickened.  Stir in cheddar cheese.  Pour over vegetables; sprinkle with Parmesan.

Bake, uncovered, in 350°F (180°C) oven about 1 hour or until vegetables are tender and sauce is golden brown and bubbling.

Nutritional information

1 Serving:

  • Protein: 10.0 grams
  • Fat: 11.5 grams
  • Carbohydrates: 29.0 grams
  • Calories: 260