Recipe courtesy of Scott Leibfried

Vegetable Moussaka

  • Level: Intermediate
  • Total: 1 hr 30 min
  • Prep: 30 min
  • Cook: 1 hr
  • Yield: 4 to 6 servings
Save Recipe


1/2 cup extra-virgin olive oil

1 bunch flat-leaf parsley, leaves washed and chopped

Salt and freshly ground black pepper

1 large eggplant, peeled and sliced

3 large tomatoes, washed and sliced

1 yellow squash, washed and sliced

1 white onion, sliced thick

1/4 pound green beans, cleaned and cut in 1/2

1 red peppers, washed and julienne

1 green peppers, washed and julienne

1 yellow peppers, washed and julienne


Preheat the oven to 375 degrees F.

Brush a large baking dish extra-virgin olive oil. Season the pan with parsley, salt and freshly ground pepper. Layer the vegetables in the same procedure as lasagna, alternating the different vegetables. Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. Bake for about 1 hour or until all the vegetables appear soft. Season the top with chopped parsley, salt, freshly ground pepper, and extra-virgin olive oil.

My Private Notes

Add a Note


Eggplant and Potato Moussaka


Easy Moussaka

👩‍🍳 What's Cooking