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Greek Moussaka

Hearty Greek Moussaka with Creamy Bechamel Bliss

Enjoy the delightful layers of Greek Moussaka, a perfect blend of eggplant, zucchini, and meat topped with creamy béchamel.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 medium Eggplants (Aubergine) Slice and salt beforehand to reduce bitterness.
  • 2 medium Zucchinis (Courgette) Substitute with yellow squash if desired.
  • 3 medium Potatoes Consider sweet potatoes for a flavor twist.
For the Meat Filling
  • 500 grams Ground Beef or Ground Turkey Can be swapped with lamb or mushrooms for a vegetarian option.
  • 1 medium Onion Aromatics for the base flavor.
  • 400 grams Chopped Tomatoes (Tin) Fresh tomatoes work wonderfully in season.
  • 1 medium Carrot Sweetens the mix.
  • 200 ml Vegetable Broth Chicken broth is an excellent alternative.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Dried Italian Herbs Fresh herbs can bring vibrant flavors.
  • 3 tablespoons Olive Oil Vital for roasting vegetables.
For the Bechamel Sauce
  • 50 grams Butter Margarine can serve as a dairy-free alternative.
  • 50 grams Flour Gluten-free flour is a good substitute.
  • 500 ml Full-Fat Milk Almond milk is perfect for a dairy-free choice.
  • 1 tablespoon Dijon Mustard Can be omitted if preferred.
  • 150 grams Grated Cheddar Cheese Dairy-free cheese works if needed.
  • 50 grams Grated Parmesan Cheese Nutritional yeast can be used for a vegan option.

Equipment

  • oven
  • baking sheet
  • skillet
  • Saucepan
  • whisk
  • Deep Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat the Oven: Start by preheating your oven to 200°C (390°F).
  2. Roast the Eggplant: Slice your eggplant into even pieces, drizzle with olive oil, sprinkle with salt, and roast for about 15 minutes.
  3. Add Zucchini: Layer the zucchini slices on top of the eggplant and bake for an additional 10-15 minutes until tender.
  4. Prepare the Potatoes and Onions: Slice potatoes and onions, arrange on a baking sheet, drizzle with olive oil, and season. Bake for 20-25 minutes.
  5. Cook the Meat Filling: In a skillet, cook the ground meat with chopped onion until no longer pink, then add tomatoes, carrots, broth, salt, pepper, and herbs.
  6. Make the Bechamel Sauce: Melt butter in a saucepan, whisk in flour, gradually add milk, cook until thickened, then add cheeses and season.
  7. Assemble the Moussaka: Layer roasted eggplant, zucchini, meat mixture, and roasted potatoes in a baking dish, then pour bechamel sauce over.
  8. Bake and Serve: Bake for 15-20 minutes until golden, rest for a few minutes, and garnish with parsley if desired.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 15mgIron: 15mg

Notes

Allow the moussaka to rest after baking for at least 10 minutes to enhance the overall flavor experience.

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