Μουσακάς Νηστίσιμος — Fasting Moussaka

Greek Fast With Oil Published February 07, 2026

A proper fasting moussaka that does not apologize for itself. Layers of fried eggplant and a rich
lentil-tomato sauce, topped with sliced potatoes that crisp up in the oven. No bechamel needed —
the lentils provide all the substance and the potatoes give a satisfying golden crust on top.

FASTING LEVEL: Fast With Oil (requires frying; not suitable for oil-free days)

SERVINGS: 6
TIME: 1 hour 30 minutes

INGREDIENTS:
- 3 large eggplants, sliced lengthwise 7 mm thick
- 3 large potatoes, peeled and sliced 5 mm thick
- Olive oil for frying and brushing

For the lentil sauce:
- 250 g green or brown lentils, rinsed
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 400 g canned crushed tomatoes
- 2 tablespoons tomato paste
- 150 ml red wine (or water)
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- 2 dried bay leaves
- 3 tablespoons olive oil
- Salt and black pepper to taste

METHOD:
1. Cook lentils in water until just tender, about 20 minutes. Drain and set aside.
2. Heat olive oil in a saucepan. Cook onion for 7 minutes, add garlic and cook 1 minute more. Add tomato paste, cinnamon, oregano, and allspice. Stir 1 minute.
3. Add crushed tomatoes, wine, and bay leaves. Simmer 10 minutes. Add cooked lentils, season with salt and pepper, and simmer 5 more minutes. Remove bay leaves.
4. Salt eggplant slices, let sit 15 minutes, pat dry. Fry in olive oil until golden on both sides. Drain on paper towels.
5. Preheat oven to 180C (350F). Lightly oil a deep baking dish.
6. Layer: half the eggplant on the bottom, then all the lentil sauce, then remaining eggplant, then overlapping potato slices on top.
7. Brush potato layer generously with olive oil and season with salt, pepper, and oregano.
8. Bake for 45 minutes until potatoes are golden and crispy.
9. Let rest 15 minutes before cutting. This is essential for clean slices.

NOTES:
- The potato topping is the key innovation. It crisps up beautifully and replaces the bechamel perfectly.
- Use a mandoline for even potato slices if you have one.
- This is even better the next day, reheated in the oven at 170C for 20 minutes.
- Each serving provides substantial protein from the lentils — about 18 g per portion.

NUTRITION (per serving, approximate):
Calories: 450 | Protein: 18 g | Carbohydrates: 52 g | Fat: 18 g | Fibre: 14 g