Moussaka, Aunt Dana Style Recipe

Name: Moussaka, Aunt Dana Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs zucchini or 2 lbs eggplants or 2 lbs potatoes, in any combination, not of each; 1 cup olive oil; 1 lb ground lamb or 1 lb ground beef; 1 large onion, chopped; 2 garlic cloves, minced; 2 tablespoons butter; 3 tomatoes, chopped; 2 teaspoons salt; ½ teaspoon black pepper; 2 tablespoons breadcrumbs; 1 egg; 4 tablespoons butter; 5 tablespoons flour; 1 teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon nutmeg, to taste (1/4 teaspoon is a nice amount); 2 cups milk; 2 eggs; 12 lb feta cheese; ½ cup parmesan cheese

Servings: persons

2 lbs zucchini or 2 lbs eggplants or 2 lbs potatoes, in any combination, not of each
1 cup olive oil
1 lb ground lamb or 1 lb ground beef
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons butter
3 tomatoes, chopped
2 teaspoons salt
½ teaspoon black pepper
2 tablespoons breadcrumbs
1 egg
4 tablespoons butter
5 tablespoons flour
1 teaspoon salt
¼ teaspoon pepper
¼ teaspoon nutmeg, to taste (1/4 teaspoon is a nice amount)
2 cups milk
2 eggs
12 lb feta cheese
½ cup parmesan cheese

1
Slice vegetables and fry in olive oil until slightly brown.
2
Set aside.
3
Saute meat, onion, and garlic in butter.
4
Add tomatoes, salt and pepper and cover and cook over low heat for 30 minutes.
5
Remove from heat and add 1 egg, beaten, and bread crumbs.
6
Prepare BECHAMEL SAUCE by melting the butter and adding the flour salt, pepper and nutmeg.
7
Gradually add the milk and cook and stir until mixture thickens.
8
Remove from heat and add cheeses and 2 slightly beaten eggs to sauce.
9
Assemble in a deep 9x12 baking dish by layering vegetables and meat mixture, to make 4 layers.
10
Top with the Bechamel sauce and bake in a 350 oven for 45 minutes.

7046

kcal

Calories

564

Fat

101

Carbs

389

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs zucchini or 2 lbs eggplants or 2 lbs potatoes, in any combination, not of each, 1 cup olive oil, 1 lb ground lamb or 1 lb ground beef, 1 large onion, chopped, and more.

Yes, Moussaka, Aunt Dana Style falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moussaka, Aunt Dana Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions