Greek Moussaka Recipe | Classic Eggplant & Potato Casserole

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.

Peel and slice 2 large russet potatoes into quarter-inch rounds.

Cut 3 eggplants lengthwise into thick strips.

Slice 2 zucchini lengthwise about a third of an inch thick.

Lay eggplant and zucchini slices on paper towels, sprinkle with salt, and let sit for 20 minutes to remove moisture.

Pat the vegetables dry with paper towels.

Heat vegetable oil over medium heat and fry the potatoes, zucchini, and eggplant in batches until golden, then pat dry again.

Add olive oil to the pan and add 5 oz of diced bacon, cooking until crispy and golden.

Scoop out some bacon for topping later.

Add 1 large diced onion to the bacon fat and sauté until soft and golden.

Add 1.5 lbs of lean ground beef and cook until browned, breaking it up as it cooks.

Pour in 1 cup of tomato passata and add 1 tsp of garlic powder, simmering for 2 minutes.

Add 0.5 cup of dry red wine and 2 heaping tbsp of tomato paste, along with 1 beef stock cube, stirring well.

Season with 0.75 tsp of salt, 0.25 tsp of black pepper, and a touch of ground cinnamon, and optionally add 1 tsp of oregano.

Stir in 0.25 cup of chopped parsley, 1 tbsp of fresh dill, and 2-3 bay leaves, then let simmer uncovered for about 30 minutes until thick.

Melt 0.5 cup of unsalted butter in a pan, whisk in 0.5 cup of flour, and cook for 1-2 minutes.

Slowly pour in 4 cups of whole milk while whisking until thickened.

Season with 0.5 tsp of salt, 0.25 tsp of black or white pepper, and a pinch of nutmeg.

Stir in 0.75 cup of finely grated Pecorino Romano until melted, then whisk in 2 egg yolks.

Stir half a cup of the bechamel into the meat filling.

Preheat the oven to 350°F and grease a 9x13 inch baking dish.

Layer the potatoes in the baking dish and sprinkle with salt, pepper, and chopped parsley.

Add a layer of zucchini, then half of the eggplant, followed by the meat filling.

Add the remaining eggplant on top and pour over the bechamel sauce, spreading to the edges.

Sprinkle the top with more cheese and reserved crispy bacon, then bake for 35-45 minutes until golden and bubbling.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens