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Eggplant Potato Moussaka with Béchamel Sauce

Servings: 5-6

Meat substitute version with delish roasted sliced eggplant, potatoes with Béchamel Sauce

Greek Food is one of our favorite meals in our family. I lived in the Mediterranean, and love the food there. Here I will show you how I made this Moussaka using Gardein Meatless Ground. I have made it with real meat as well. But I prefer the meatless version. Now mind you this is not Vegan, as its got egg and half and half. It's good both ways. I added layers of Potatoes as well as eggplant, the combination tastes so good! This takes a bit to prepare but its well worth it, and tastes better the next day, and we have leftovers for several days. Which is always nice not having to cook every day!



  • Large Shallow Pan or Cookie Sheet

  • Olive Oil

  • 2 Large Eggplants

  • Potatoes (Enough to fill a cookie sheet)

  • 2 Onions

  • I used Gardein Meatless Ground

  • 1 Egg

  • 2-3 Tbs Minced Garlic

  • 2 (8 oz) cans of tomato sauce or 1 larger can

  • Salt & Pepper

  • 1 Tsp Oregano

  • Dash of Cinnamon


  • 2 TBS Flour

  • 3 TBS Butter

  • 1 Cup Half & Half

  • 1 Egg

  • 1/2 Cup Parmesan Cheese


  1. Peel Eggplant and slice in approx. 1/4 in slices

  2. Cut Potatoes in approx. 1/4 in slices

  3. Add Eggplant to a large bowl. Apply generous amount of Olive Oil and salt & pepper and mix.

  4. Place the Eggplant slices on a large cookie sheet add more oil if needed, and broil until each side is browned. Keep an eye on it as it broils quickly.

  5. Do the same with the Potatoes.

  6. Put aside.

  7. SAUCE

  8. Chop the Onions

  9. Mince the Garlic

  10. Heat Olive oil in a larger pan and sauté Onions until caramelized

  11. Add Garlic and sauté briefly

  12. Add the Tomato Sauce and Gardein Meatless Ground

  13. Add Oregano and Salt & Pepper turn of heat.


  15. Grease a baking pan with Olive Oil

  16. Assemble 1st layer of Eggplant and Potatoes

  17. Add all the Tomato Sauce mixture

  18. Then add the remaining Eggplant and Potatoes

  19. Prepare the Bechamel Sauce:


  21. Beat egg and set aside

  22. In a pot melt the Butter and add flour using a whisk stir

  23. Add Half & Half mixing constantly, bring to boil until creamy and thick

  24. Add the Egg and whisk

  25. Add Parmesan Cheese and whisk until creamy. Do not burn! Take of heat

  26. Add the Béchamel Sauce on top of the eggplant and potatoes

  27. Sprinkle a bit of Cinnamon on top

  28. Bake 350F for 30-40 Min.