Trying to make 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.

Sauté ground beef and lamb with chopped onions and garlic.

Add tomato paste, dried red wine, and beef stock to the meat mixture.

Season with black pepper, paprika, thyme, parsley, salt, cinnamon, and a bay leaf.

Let the sauce cook down until it thickens, then set aside to cool.

Slice potatoes, eggplant, and zucchini; layer zucchini and eggplant with napkins to draw out water.

Air fry the sliced potatoes until crispy.

Pan fry the eggplant and zucchini until they have a sear.

Melt butter in a pan, then add flour to make a roux.

Once the flour cooks out, add milk and let it thicken.

Stir in a ton of peino (or parmesan), then add egg yolks and seasonings (salt, pepper, paprika, and a dash of nutmeg).

Once the sauce is thick and cheesy, begin assembly.

Layer the crispy potatoes down first, followed by the zucchini, then the eggplant.

Spread the meat layer evenly on top of the vegetables.

Pour the bechamel sauce on top of the meat layer.

Top with a thick layer of peino (cheese).

Bake at 325°F for 50 minutes.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens