How to make it

  • Preheat oven to 400 F degrees.
  • Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
  • Spread them in a single layer on the bottom of a 9x13 inch baking pan.
  • Bake for 20 minutes until they begin to soften and turn golden.
  • While the potatoes are baking, sweat the eggplant slices by placing on paper towels then sprinkling some salt over each slice.
  • Let them sit like that for about 10 minutes then flip them over and sprinkle with additional salt.
  • After 10 minutes you can soak up any water you may see over the eggplant with paper towels.
  • Spread the eggplant slices over the potatoes in a single layer.
  • Drizzle with the olive oil, season with salt, pepper, then sprinkle with the thyme and oregano.
  • Place the pan back in the oven and bake for another 20 minutes.
  • Once again spread the zucchini slices over the eggplant layer in a single layer, then repeat by drizzling olive oil, seasoning with salt, pepper and sprinkle with the thyme and oregano.
  • Bake for another 20 minutes.
  • In the meantime, prepare the meat.
  • Heat the olive oil in a large skillet over medium high heat.
  • Add the onion and saute until it softens, for about 3 minutes.
  • Add the garlic and cook for about 30 minutes, just until the garlic becomes aromatic.
  • Add the ground meat and using a wooden spoon break it up into small pieces.
  • Cook until it's no longer pink, about 5 minutes.
  • Season with salt and pepper.
  • Add the allspice, Italian seasoning, tomato paste and stir well.
  • Stir in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates.
  • Set aside.
  • *To make the bechamel sauce, melt the butter in a saucepan over medium heat.
  • As soon as the butter has melted whisk in the flour until it gets fully incorporated into the butter.
  • Start to add the milk slowly.
  • I usually add it in about 4 batches, so add ¼ of the milk at a time, whisk until all the liquid is absorbed by the flour and repeat until you have whisked in all the milk.
  • When the sauce start to bubble, it will be ready to whisk in the pepper and nutmeg.
  • Add the egg yolks to the sauce and whisk them in well.
  • Stir in the Parmesan cheese, bring the sauce to a boil again and remove from heat.
  • Add about ¼ of this sauce to the meat mixture and stir.
  • Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
  • Bake for another 30 minutes or until the top is golden brown.
  • Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
  • Garnish with parsley if preferred before serving.
  • ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
  • Notes
  • ^Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
  • ^You can serve this moussaka with a side of Greek style salad. Also some veggies would work as well such as Greek style green beans.
  • ^Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
  • ~ ~ ~Nutrition Information~ ~ ~
  • Serving size: 1 piece Calories: 370 Fat: 21.3g Saturated fat: 8.7g Unsaturated fat: 0.0g Trans fat: 0.0g Carbohydrates: 27.4g Sugar: 7.0g Sodium: 191mg Fiber: 4.7g Protein: 19.1g Cholesterol: 64mg

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