How many servings does this recipe make?

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

What ingredients do I need for "Moussaka" - Baked Eggplant Or Zucchini With Meat?

You need 17 ingredients. The key ingredients include: 3 large eggplants, unpeeled (optional; peel and slice in 1/2-inch slices), olive oil (as much as you need; judge for yourself), 3 large finely chopped onions, 2 lb. ground chuck, and more.

Is "Moussaka" - Baked Eggplant Or Zucchini With Meat suitable as vegetarian?

Yes, "Moussaka" - Baked Eggplant Or Zucchini With Meat falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover "Moussaka" - Baked Eggplant Or Zucchini With Meat?

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

"Moussaka" - Baked Eggplant Or Zucchini With Meat

Name: "Moussaka" - Baked Eggplant Or Zucchini With Meat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants, unpeeled (optional; peel and slice in 1/2-inch slices); olive oil (as much as you need; judge for yourself); 3 large finely chopped onions; 2 lb. ground chuck; 3 Tbsp. tomato paste; 1/2 c. red Burgundy wine (optional); 1 c. chopped parsley; 1/4 tsp. cinnamon; freshly ground pepper to taste; salt to taste; 1 c. butter; 6 Tbsp. flour; 1 qt. milk; 4 eggs, beaten until froth (I use only yolks); 2 c. grated Romano or Parmesan cheese; 1 c. finely chopped bread crumbs; nutmeg to taste

Try this homemade "Moussaka" - Baked Eggplant Or Zucchini With Meat recipe the whole family will love. Made with eggplants, olive oil, onions and ground…

This "Moussaka" - Baked Eggplant Or Zucchini With Meat relies on simple, everyday ingredients such as large finely chopped onions, ground chuck, tomato paste and red burgundy wine (optional). It comes together quickly and makes 4 servings, at about 1261 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

1261

kcal

Calories

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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"Moussaka" - Baked Eggplant Or Zucchini With Meat

Tips for the best results

Variations & substitutions

My Personal Notes

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