Classic Greek Moussaka with Freezer Tips!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bechamel sauce

🥗Healthier: cauliflower puree

💰Cheaper: milk + flour

Cauliflower puree offers a lighter option, while a simple milk and flour mix is cost-effective.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories, while processed cheese is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar is a budget-friendly alternative.

Slice the eggplants into rounds about half inch thick.

Layer the eggplant slices in a colander or baking tray and sprinkle generously with salt; set aside for 20-30 minutes.

Peel and slice the russet potatoes into rounds.

Drizzle the potatoes with a couple tablespoons of olive oil and season with salt, black pepper, and dried oregano.

Preheat the oven to 425°F (220°C) and bake the potatoes on the center rack for 20-25 minutes until fork tender.

Finely chop one onion and add it to a large skillet with a quarter cup of olive oil and a pinch of salt; cook over medium heat for about 10 minutes until soft and golden.

Add 5-6 cloves of grated garlic to the onions.

Add 2 pounds of ground beef to the skillet, breaking it up and browning it slightly.

Season the meat with salt, black pepper, and crushed red pepper flakes; optionally add cinnamon and nutmeg.

Add a can of pureed tomatoes to the meat mixture and cook over medium-high heat until the sauce thickens, about 20 minutes.

After salting, pat the eggplant slices dry and pan fry them in a large skillet with olive oil until golden and soft.

Drain the fried eggplant on a paper towel-lined tray.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens