Vegetarian Moussaka For One |
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5 from 1 vote

Mini Vegetarian Moussaka

This mini vegetarian moussaka is a meatless version of the classic Greek dish.  A flavorful and aromatic sauce surrounding layers of sliced eggplant, yellow squash and carrots. Topped with a creamy and delicious Béchamel sauce, Parmesan and Feta cheese.
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Main Dish
Keyword: vegetarian
Servings: 4 servings
Calories: 404kcal
Author: Joanie Zisk


  • 2 small eggplants peeled and sliced into 1/2" rounds
  • pinch salt
  • pinch black pepper
  • 2 small yellow squash , sliced lengthwise
  • 2 large carrots , sliced
  • 3 tablespoons olive oil
  • 1 small onion , diced
  • 3 cloves garlic , minced
  • 8 ounces sliced mushrooms
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried chili flakes
  • 1/2 cup red wine
  • 1 28-ounce canned crushed tomatoes
  • 1 15-ounce canned chickpeas , rinsed and drained
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 1/4 cups milk , heated
  • pinch ground nutmeg
  • 3/4 cup crumbled Feta cheese
  • 3/4 cup shredded Parmesan cheese


  • Preheat oven to 425 degrees F (220 degrees C).


  • Lay out the eggplant on an even layer on a baking sheet. Season the slices of eggplant on both sides with salt. Let them sit for 10 minutes, until the moisture starts to come out. Blot dry on paper towels.
  • Add the sliced squash and carrots to the baking sheet, drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using your hands, mix the eggplant, squash and carrots together so they are completely coated with the oil. Arrange the vegetables in a single layer on the baking sheet.
  • Bake for 20 minutes. Remove from the oven and set aside.
  • Reduce the oven temperature to 375 degrees F.


  • Place a medium-sized saucepan over medium heat. Add 1 tablespoon of olive oil to the pan along with the onion, garlic, mushrooms and a pinch of salt. Cook, stirring for 2 minutes.
  • Stir in the oregano, basil and chili flakes. Cook, stirring occasionally, until the vegetables soften, 5-8 minutes.
  • Add the wine and bring to a simmer. Let the wine reduce for 5 minutes.
  • Stir in the tomatoes and chickpeas. Reduce the heat to medium-low and cook, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Remove sauce from heat and set aside.


  • In a separate small saucepan, melt the butter over a low heat.
  • Stir in the flour and cook, stirring constantly until the butter and flour bubble slightly, about 2 minutes.
  • Add the heated milk, continuing to stir as the sauce thickens. Increase the heat to medium and stir (or whisk) until the sauce comes to a gentle boil. Add a pinch of nutmeg and salt and pepper, to taste. Continue to cook for 1 minute more. Reduce heat to low, cook and stir for 2 minutes longer. Remove from heat. Set aside.


  • Lay half of the vegetables in an even layer in the bottom of a casserole dish. Spoon half of the ragout over the top and spread in an even layer.
  • Add the remaining vegetable slices to the casserole and top with the remaining ragout.
  • Pour the Bechamel Sauce over the top.
  • Add the Feta and Parmesan cheeses to the top of the casserole.
  • Bake uncovered for 35 minutes.
  • Remove from the oven and let sit for 10 minutes before serving.


Serving: 1serving | Calories: 404kcal | Carbohydrates: 19g | Protein: 16g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 54mg | Sodium: 731mg | Potassium: 676mg | Fiber: 2g | Sugar: 10g | Vitamin A: 6765IU | Vitamin C: 15.3mg | Calcium: 490mg | Iron: 1.5mg