Moussaka | How to make 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.

Preheat your oven to 190°C (380°F).

Slice the eggplants into 1cm thick rounds and sprinkle with salt; let sit to draw out moisture.

Brush the eggplant slices with olive oil.

In a skillet, heat olive oil and sauté the chopped onion and minced garlic until translucent.

Add the ground lamb or beef and cook until browned.

Stir in the diced tomatoes, tomato paste, red wine, ground cinnamon, ground allspice, dried oregano, salt, pepper, and bay leaf; simmer for 10 minutes.

Layer the sliced potatoes at the bottom of a baking dish.

Add a layer of sautéed eggplant on top of the potatoes.

Spread the meat sauce over the eggplant layer.

Top with remaining eggplant slices.

Prepare the béchamel sauce by melting butter in a saucepan, whisking in flour, and gradually adding warmed milk until thickened; season with nutmeg, salt, and pepper, and stir in Parmesan cheese and egg yolks if using.

Pour the béchamel sauce over the assembled layers in the baking dish.

Bake in the preheated oven for 25-40 minutes until golden and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens