Moussaka Eggplant Lasagna! | Chef Jean-Pierre

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.

Peel the eggplant and cut it into thick slices, about a quarter of an inch thick.

Cut both ends of the eggplant to ensure they hold straight when slicing.

Place the eggplant slices on a tray and sprinkle with a lot of salt; rotate the slices to ensure even salting.

Let the salted eggplant sit for 45 minutes to an hour to draw out moisture.

Cut zucchini into long slices in the same manner as the eggplant.

Salt the zucchini slices and let them sit to draw out moisture.

Cut two large baking potatoes into slices and place them in water to prevent oxidation.

After the vegetables have drained, sauté the eggplant in a frying pan until golden brown.

Sauté the zucchini in the same manner as the eggplant.

In a separate pan, cook a chopped onion until translucent, then add 2 tablespoons of tomato paste and caramelize it.

Add 1 pound of ground beef to the onion and cook until browned, ensuring to develop a good sear for flavor.

Add 1 tablespoon of chopped garlic to the beef mixture and cook until fragrant.

Pour in a splash of red wine and let it reduce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens