Comforting layers of this vegetable moussaka, a wholesome Mediterranean dish beautifully balances roasted eggplant, tomatoes, and potatoes. Baked to golden perfection with a flavorful blend of garlic, parsley, and crispy breadcrumbs, this recipe is perfect for those seeking a satisfying, meat-free meal that feels like home. Simple ingredients, easy steps, and big, bold flavors make this a timeless classic you’ll want to add to your rotation.
Ingredients:
- 2.2 lbs eggplant (about 1 medium-large)
- 2.2 lbs tomatoes (about 5 medium)
- 2.2 lbs potatoes (about 4 medium)
- 10 fl oz vegetable oil (about 1 1/4 cups)
- 1/2 cup finely chopped parsley
- 5 cloves garlic, minced
- 7 oz breadcrumbs (about 2 cups)
- Salt and pepper to taste
Instructions:
- Wash the eggplant but do not peel. Slice it evenly into thin rounds.
- Peel the potatoes, wash, dry, and slice them into thin rounds as well.
- Wash and dry the tomatoes, then slice into rounds.
- In a separate bowl, mix the oil, breadcrumbs, salt, pepper, minced garlic, and finely chopped parsley.
- In a greased ovenproof dish, layer the vegetables in the order: eggplant, potatoes, tomatoes. Pour some of the breadcrumb mixture over each layer. Repeat layering until all ingredients are used.
- Bake in a preheated oven at 350°F (175°C) for about 1 to 1.5 hours, or longer if needed, until the vegetables are tender and the top is golden brown.
