Moussaka Recipe

 
yield12 portionstotal time140m

This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce.

What you will need

4 medium potatoes peeled, sliced into 1/4 inch slices

1 medium red onion sliced

2 tbsp olive oil

1/4 tsp salt or to taste

1/8 tsp pepper or to taste

1/2 tsp dried thyme

1 tsp dried oregano

1 large eggplant cut into 1/4 inch slices

1/4 tsp salt or to taste

1/8 tsp pepper or to taste

2 tbsp olive oil

1/2 tsp dried thyme

1 tsp dried oregano

1 large zucchini sliced into 1/4 inch slices

1/4 tsp salt or to taste

1/8 tsp pepper or to taste

2 tbsp olive oil

1/2 tsp dried thyme

1 tsp dried oregano

1 tbsp olive oil

1 medium red onion chopped

2 cloves garlic minced

1 lb ground beef

1/4 tsp salt or to taste

1/8 tsp pepper or to taste

1 tsp allspice

1/2 tbsp Italian seasoning

1 tbsp tomato paste

15 oz chopped tomatoes (1 can)

8 tbsp unsalted butter 1 stick

3/4 cup all-purpose flour

3 cups milk

1/4 tsp pepper

1/4 tsp nutmeg

3 egg yolks

3/4 cup Parmesan cheese grated

(Nutritional facts 239 calories, 14.29 g fat, 20.28 g carbohydrates, 9.78 g protein, 124 mg cholesterol, 361 mg sodium)

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