Lenten Moussaka

Lenten Moussaka


Looking for a substantial meal for Saturday of Lazarus or Palm Sunday?  This is definitely “Company Worthy.”

Lenten Moussaka



Slice 2 pounds of eggplants into ¼ inch rings; lengthwise works as well.  Salt them and let them sit for 20 minutes to remove bitterness​, then rinse.

Pat dry, and fry in hot oil.  Set on a paper towel and set aside.


Sauté one finely chopped onion until soft.  Add 2 packages of mushrooms, finely chopped.  I used one package of button and one package of portabella mushrooms.  Sauté with onions until moisture is absorbed.


Add 1 ½ c tomato puree, a cinnamon stick, a bay leaf, salt, and pepper. Simmer for a few minutes.


Slice 2 large russet potatoes into ¼ inch discs and fry until light golden brown.  Set on paper towel and set aside.


Pour ½ c of the sauce in a baking dish.  Layer the potato slices.

Pour ½ of remaining sauce.  Layer cooked eggplant.   Pour remaining sauce.  Set baking dish aside to make “cream” sauce.

“Cream” Sauce:

Boil 5c water in a large saucepan and remove from heat.  Stir in 3/4c instant potato flakes until dissolved​,​ and set aside.

Heat ½ c oil in medium saucepan.  Stir in ¾ c flour and cook while stirring until it turns a golden color.  Lower heat and slowly stir in potato water, stirring constantly to avoid lumps.  Season with salt, pepper​,​and nutmeg.





Pour over eggplant in baking dish.

Cook at 350 degrees for 1 hour ​or until top is golden.  Let cool before serving.


About author

Presvytera Vassi Haros

Presvytera Vassi Makris Haros is a graduate of the University of Cincinnati's College of Design, Art, Architecture & Planning and Holy Cross Greek Orthodox School of Theology. She is the owner, designer and photographer of V’s Cardbox, In Service and Love. a greeting card company featuring cards with an Orthodox voice. She strongly feels that experiencing the Orthodox Faith through the church’s cyclical calendar of feasts and fasts is a gift that is too often overlooked.