Moussaka is a beloved Greek comfort food that brings together layers of sautéed vegetables, a rich meat sauce, and a creamy béchamel topping. This version elevates the classic dish by incorporating zucchini alongside eggplant and potatoes, offering a delightful twist on tradition. The combination of spices like cinnamon and nutmeg infuses the meat sauce with warmth, while the béchamel sauce provides a luscious finish. Perfect for family gatherings or special occasions, this moussaka is sure to impress with its hearty flavors and satisfying textures.

Ingredients

For the Vegetables:

• 2 medium eggplants, sliced into ¼-inch rounds

• 2 medium zucchinis, sliced into ¼-inch rounds

• 2 medium potatoes, peeled and sliced into ¼-inch rounds

• Olive oil, for frying

• Salt, to taste

For the Meat Sauce:

• 1 tablespoon olive oil

• 1 medium red onion, finely chopped

• 3 garlic cloves, minced

• 1 pound ground beef or lamb

• ½ cup dry red wine

• 1 can (14 oz) crushed tomatoes

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 bay leaf

• 1 tablespoon sugar

• Salt and white pepper, to taste

• 2 tablespoons fresh parsley, chopped

For the Béchamel Sauce:

• 4 tablespoons unsalted butter

• 5 tablespoons all-purpose flour

• 2½ cups whole milk

• 2 egg yolks

• ½ teaspoon ground nutmeg

• 1 cup grated Kefalograviera or Parmesan cheese

• Salt and white pepper, to taste

For Assembling:

• 1 cup grated Kefalograviera or Parmesan cheese

• 2 tablespoons panko breadcrumbs
  
  

Directions

1. Prepare the Vegetables:

   • Lightly salt the eggplant slices and let them sit for about 30 minutes to draw out excess moisture. Pat them dry.

   • Heat olive oil in a large skillet over medium-high heat. Fry the eggplant, zucchini, and potato slices in batches until golden brown and tender. Transfer each batch to a paper towel–lined plate to drain.

2. Make the Meat Sauce:

   • In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   • Add the minced garlic and cook for another minute until fragrant.

   • Add the ground meat and cook until browned, breaking it apart with a spoon.

   • Pour in the red wine and let it simmer for about 3 minutes.

   • Add the crushed tomatoes, cinnamon, nutmeg, oregano, thyme, bay leaf, sugar, salt, and white pepper. Stir well and let the sauce simmer for 10–15 minutes.

   • Remove from heat and stir in the chopped parsley. Discard the bay leaf.

3. Prepare the Béchamel Sauce:

   • In a medium saucepan, melt the butter over medium heat.

   • Stir in the flour and cook for about 2 minutes to form a roux.

   • Slowly whisk in the milk, stirring constantly to prevent lumps.

   • Cook, stirring continuously, until the sauce thickens, about 5–7 minutes.

   • Remove from heat and whisk in the egg yolks, nutmeg, and grated cheese until smooth. Season with salt and white pepper to taste.

4. Assemble the Moussaka:

   • Preheat your oven to 350°F (175°C).

   • In a greased 9x13-inch baking dish, layer the ingredients as follows:

     • A base layer of potato slices, seasoned lightly and topped with a sprinkle of cheese.

     • A layer of fried eggplant slices, seasoned and sprinkled with cheese.

     • A layer of the meat sauce, spread evenly.

     • A layer of fried zucchini slices, seasoned and sprinkled with cheese.

     • The remaining meat sauce.

     • The remaining eggplant slices, arranged in the opposite direction to the first layer.

     • The béchamel sauce, spread evenly on top.

     • Sprinkle the top with breadcrumbs and additional cheese.

5. Bake:

   • Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the edges are bubbling.

   • Allow the moussaka to cool for 15–20 minutes before serving to set the layers.
     
     

Nutritional Information (per serving)

• Calories: Approximately 524 kcal

• Protein: 35% of Daily Value

• Carbohydrates: 27% of Daily Value

• Fat: 46% of Daily Value

• Fiber: 63% of Daily Value

• Potassium: 28% of Daily Value