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Meatless Moussaka (Eggplant and Tomato Casserole)

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Nothing fancy to see here – just a healthy, delicious, meatless, Mediterranean meal featuring roasted eggplant, cherry tomatoes, fresh garlic and a golden cheesy crust. Did we mention it’s SIMPLE to make?




  1. Preheat oven to 350 degrees.
  2. Lay the eggplant slices on two roasting trays and drizzle with 2 tablespoons of EVOO. Roast for 20 minutes, until golden and soft.
  3. While eggplant is roasting, add cherry tomatoes, 1 tablespoon of EVOO, minced garlic and Italian herbs to a medium-large saucepan. As tomatoes begin to break down from the heat, mash with a fork. (Side note: If using a jar of tomato sauce, simply mix sauce with garlic and Italian herbs.)
  4. Once tomatoes break down into a sauce, remove from stovetop.
  5. Heat 2 tablespoons of EVOO in a large saucepan. Gently add the flour and stir with a whisk. Slowly add milk to create a sauce and continue to whisk. When sauce thickens, add salt and pepper to taste and 3/4 cup of cheese.
  6. Once the eggplant slices are golden and soft, remove from oven.
  7. In a baking dish, layer half the eggplant and half the tomato sauce. Repeat, creating a second layer with remaining eggplant and tomato sauce. Top with the cheesy béchamel sauce and sprinkle remaining 1/4 cup of cheese on top. Crumble the slice of bread with your fingers and scatter over the top.
  8. Bake for 20 minutes or until puffed and golden. Serve with salad and enjoy!


We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.


Use gluten-free bread if necessary.

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Recipes