The Best Moussaka! Recipe

Name: The Best Moussaka!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MEAT MIXTURE; 1 tablespoon olive oil; 1 lb ground lamb or 1 lb ground beef; 1 onion, chopped; 2 cloves garlic, crushed; 1/4 cup chopped fresh parsley; 1 tomatoes, peeled and chopped; 1 tablespoon tomato sauce; 1 beef bouillon cube, dissolved in; 1/4 cup water; 1/2 teaspoon ground nutmeg; salt and pepper; 1 piece bread, made into crumbs; VEGETABLE LAYERS; 1 large eggplant; flour, as much as you need; olive oil, as much as you need; 3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced; TOPPING; 7 teaspoons butter; 7 teaspoons flour; 1 cup milk; salt and pepper; 1 cup shredded mozzarella cheese; 2 eggs, lightly beaten with fork

Servings: persons

MEAT MIXTURE
1 tablespoon olive oil
1 lb ground lamb or 1 lb ground beef
1 onion, chopped
2 cloves garlic, crushed
1/4 cup chopped fresh parsley
1 tomatoes, peeled and chopped
1 tablespoon tomato sauce
1 beef bouillon cube, dissolved in
1/4 cup water
1/2 teaspoon ground nutmeg
salt and pepper
1 piece bread, made into crumbs
VEGETABLE LAYERS
1 large eggplant
flour, as much as you need
olive oil, as much as you need
3 russet potatoes, boiled in skins for 30 minutes,then peeled and sliced
TOPPING
7 teaspoons butter
7 teaspoons flour
1 cup milk
salt and pepper
1 cup shredded mozzarella cheese
2 eggs, lightly beaten with fork

1
Brown meat (either ground lamb or ground beef), onions, and garlic in olive oil.
2
Add parsley, tomato, tomato sauce, nutmeg, salt and pepper, and bouillon.
3
Cover and simmer 45 minutes.
4
Remove from heat and stir in breadcrumbs.
5
Meanwhile, preheat oven to 350 degrees F.
6
Thinly slice eggplant.
7
Dust with flour.
8
Heat olive oil in skillet and brown eggplant on both sides.
9
Cover bottom of greased large casserole dish (or greased small round roasting pan, which is what I use because I don't have a casserole dish big enough) with cooked, sliced potatoes.
10
Top potato layer with with meat mixture and top that with eggplant.
11
To make sauce, melt butter in saucepan.
12
Add flour.
13
Cook and stir 1 minute.
14
Stir in milk.
15
Cook on medium-low, stirring constantly, until thick and just starting to boil.
16
Remove from heat and stir in eggs and cheese.
17
Pour sauce evenly over eggplant layer in casserole dish.
18
Place casserole dish into a larger pan containing some water.
19
Bake, uncovered, for one hour.

753

kcal

Calories

Fat

Carbs

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 25 ingredients. The key ingredients include: MEAT MIXTURE, 1 tablespoon olive oil, 1 lb ground lamb or 1 lb ground beef, 1 onion, chopped, and more.

Yes, The Best Moussaka! 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!

The Best Moussaka!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions