Greek Moussaka

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Turkey is lower in fat, while beef is often more affordable.

bechamel sauce

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories, while cream cheese can be more budget-friendly.

Chop an onion and add it to a saucepan with olive oil, cooking until soft and golden over medium heat for about 10 minutes.

Grate 6 garlic cloves and add them to the pan, cooking until fragrant for a few seconds.

Add 2 lbs of ground beef to the pan with salt and pepper, cooking until the meat is no longer pink.

Add 2 bay leaves, 1/4 teaspoon ground cinnamon, and 1 15 oz can of tomato sauce to the meat mixture.

Rinse the tomato sauce can with about 1 cup of water and mix everything together.

Bring the mixture to a boil, then reduce the heat to medium and cover, cooking for about 25 minutes until the sauce is thick and the meat is cooked.

Taste and adjust seasoning with more salt or pepper, then finish with finely chopped fresh parsley and a teaspoon of dried oregano.

Slice the eggplant into about half-inch thick slices, sprinkle with salt, and let them sit to draw out bitter juices.

Pat the eggplant slices dry with a paper towel to remove excess salt and liquid.

Slice peeled potatoes into about half-inch thick pieces and place them on a baking tray.

Drizzle olive oil over the potatoes, season with salt, pepper, and oregano, and bake at 400°F for about 25-30 minutes until golden and fork tender.

Fry the eggplant slices in a cast iron skillet with plenty of olive oil, cooking for 2-3 minutes on each side until golden and soft.

Drain excess oil from the cooked eggplant slices onto paper towels.

In a 9 by 13 inch baking pan, layer the ingredients starting with a layer of potatoes, followed by cheese, eggplant, more cheese, and then the meat sauce.

Add another layer of eggplant and as many potatoes as desired on top.

To make the béchamel sauce, add 3/4 cup of all-purpose flour and 3/4 cup of light olive oil to a saucepan and cook for a few minutes until toasted.

Gradually whisk in 5 to 6 cups of cold whole milk, seasoning with salt and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens