Moussaka Meat Or Vegetarian Recipe

Indulge in the ultimate comfort food experience! This rich and creamy Moussaka boasts a flavorful meat sauce (easily adaptable for vegetarians with plant-based substitutes) and a decadent béchamel topping. While it requires some prep time, the result is a show-stopping dish well worth the effort. Perfect for a special occasion or a cozy night in!

Prep Time 30 mins
Cook Time 165 mins
Calories 749.2 kcal
Protein 65g
Rating 4.0 (1 Reviews)
Moussaka Meat Or Vegetarian 59

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Moussaka Meat Or Vegetarian

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Moussaka Meat Or Vegetarian? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Moussaka Meat Or Vegetarian

  1. **Prep the Vegetables (30 mins):**
  2. Partially peel 2 large eggplants, leaving 1-inch wide strips of peel. Slice into 1/2-inch thick rounds.
  3. Place eggplant slices in a colander, salt generously, and cover with an inverted plate weighted down (e.g., with a can). Let sit for at least 15-20 minutes, or up to an hour, to draw out moisture and reduce bitterness. Rinse and pat dry.
  4. Peel and boil 2 lbs potatoes until tender but not mushy (approx. 15 mins). Cool and slice into 1/4-inch rounds.
  5. Preheat oven to 400°F (200°C). Line two baking sheets with foil and lightly grease.
  6. In a shallow dish, lightly whisk 2 large egg whites with a splash of water. Place breadcrumbs on a separate plate.
  7. Dip eggplant slices in egg whites, then dredge in breadcrumbs, coating both sides. Bake for 30 minutes, flipping halfway, until golden brown.
  8. **Make the Meat Filling (20 mins):**
  9. Brown 1 lb ground beef (or 1 lb vegetarian crumbles) in a large pan until browned. Drain excess fat.
  10. Add 1 large chopped onion and sauté until translucent (5 mins).
  11. Add 2 cloves minced garlic and cook until fragrant (1 min).
  12. Stir in 1/2 cup red wine, simmer and reduce slightly.
  13. Add 1 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 cup chopped fresh parsley, 2 tbsp tomato paste, 28 oz crushed tomatoes, and 1 tbsp sugar.
  14. Simmer uncovered for 15 minutes, until slightly thickened. Season with salt and pepper to taste.
  15. **Make the Béchamel Sauce (15 mins):**
  16. Melt 1/4 cup butter over low heat. Whisk in 1/4 cup all-purpose flour until smooth (1 min).
  17. Gradually whisk in 3 cups warm milk until smooth and thickened, stirring constantly (5-7 mins). Do not boil.
  18. Remove from heat. Stir in 2 large egg yolks and 1/4 tsp nutmeg. Return to heat and stir until thickened.
  19. **Assemble and Bake (50 mins):**
  20. Preheat oven to 350°F (175°C). Grease a large, deep baking pan. Sprinkle with breadcrumbs.
  21. Layer potatoes, eggplant, meat sauce (sprinkling 1/4 of grated cheese between each layer), and repeat layers.
  22. Pour béchamel sauce evenly over the top, spreading to the edges. Sprinkle with remaining grated cheese (about 1 cup).
  23. Bake for 45 minutes, or until golden brown and bubbly. Let cool for 15-20 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

38g

Fat

120g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Ground Beef Recipes Vegetarian Proteins European Italian Mediterranean American Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Casseroles Main Dish Vegetables Greek European Dinner Party Vegetarian Dietary Meat Tomatoes Number Of Servings 4 Hours Or Less Eggplant