How To Make Moussaka | Moussaka Recipe (Traditional Greek Moussaka)

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 off the stocks of each eggplant and slice into half-inch thick rounds.

Season eggplant slices with a thin sprinkling of salt and let rest for 30 minutes.

Slice Yukon Gold potatoes into similar size rounds and sprinkle with salt and black pepper.

Rinse eggplant slices with water, squeeze out excess water, and pat dry.

Transfer eggplant to a parchment paper-lined baking sheet, sprinkle with black pepper, and drizzle with olive oil.

Drizzle olive oil on sliced potatoes and place both trays in the oven.

Bake eggplant and potatoes at 400°F (204°C) for 20 minutes.

In a large pot over medium-high heat, add 1/4 cup olive oil and sauté diced onions for 4-5 minutes until softened.

Add 2 lbs ground lamb or beef, season with salt and black pepper, and cook until browned.

Add minced garlic and 2 teaspoons tomato paste, sauté for 1-2 minutes until garlic is softened.

Deglaze the pot with 8 oz red wine and let it evaporate.

Add 14 oz fire roasted diced tomatoes, 1 teaspoon sugar, a pinch of sea salt, black pepper, cinnamon, and 1 bay leaf; bring to a boil.

Reduce heat to low and simmer for 30 minutes until juices are reduced.

Prepare the bechamel sauce by melting 1/2 cup unsalted butter in a frying pan over medium-low heat.

Add 1 cup all-purpose flour, whisking to create a paste.

Slowly add 3 3/4 cups warmed whole milk, whisking to prevent lumps, until thickened.

Remove from heat and stir in 2 large egg yolks, a pinch of salt, black pepper, nutmeg, and 3/4 cup Parmigiano cheese.

Butter the sides and bottom of an 11x16 inch deep baking dish and preheat oven to 350°F (176°C).

Layer golden potato slices at the bottom, followed by half of the sliced eggplants.

Pour in the meat sauce and spread evenly.

Add a second layer of eggplant slices and top with bechamel sauce, spreading smoothly.

Sprinkle remaining 1/4 cup Parmigiano cheese and a thin sprinkling of black pepper on top.

Bake for 55-60 minutes until the top is light golden brown.

Remove from oven and allow to cool before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens