Back of Feed a Crowd With Hearty Moussaka If you've never had moussaka, the popular Greek dish that traditionally consists of ground meat and sliced eggplant, I highly suggest you make it soon. I recently did and couldn't help but wonder why I had never made this fantastic dish before. Although there are several steps in the recipe, the final result is insanely delicious. First potatoes, zucchini, and eggplant are roasted in the oven. Next a mixture of tomatoes, ground beef, and lamb is cooked on the stove. These components are layered like a lasagna and topped with a creamy béchamel before being baked until bubbly and golden. Moussaka is the perfect dinner party dish because you can make it in advance and bake it while the party is going on. To check out the recipe, . Moussaka From Bon Appétit IngredientsNonstick olive oil spray 2 12-ounce eggplants, peeled, each cut lengthwise in half, then cut crosswise into 1/2-inch-thick slices 1 1/2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds 1 pound red-skinned potatoes, cut into 1/4-inch-thick rounds 1 teaspoon olive oil 2 cups chopped onion 1 tablespoon minced garlic 2 teaspoons dried oregano 1/2 pound lean ground beef sirloin 1/2 pound ground lamb 1 28-ounce can whole tomatoes in juice 3 tablespoons tomato paste 1/2 cup plain dry white breadcrumbs 2 large egg whites, beaten to blend 1/4 teaspoon ground cinnamon Low-Fat White Sauce 2 tablespoons parmesan cheese Directions Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F. Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon. Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary. Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve. Serves 10-12. Information Category Other, Main Dishes Cuisine Greek View 22 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 Photo 9 Photo 10 Photo 11 Photo 12 Photo 13 Photo 14 Photo 15 Photo 16 Photo 17 Photo 18 Photo 19 Photo 20 Photo 21 Photo 22 Comments TiVo 6 years I love moussaka, but I'm too lazy to attempt cooking it myself. Plus, ordering it out ensures I only indulge one night instead of stuffing myself on leftovers! ashopaholic 8 years Love moussaka, but I only do vegetarian :) flyingroo 8 years There are many versions of moussaka around the Balkans, some are also much simpler. Superfoxml, here is your veggie moussaka recipe (courtesy to Allrecipes) Vegetarian Moussaka Rated: 4 1/2 stars Prep Time: 30 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours Servings: 7 Ingredients: 1 eggplant, thinly sliced 1 tablespoon olive oil 1 large zucchini, thinly sliced 2 potatoes, thinly sliced 1 onion, sliced 1 clove garlic, chopped 1 tablespoon white vinegar 1 (14.5 ounce) can whole peeled tomatoes, chopped 1/2 (14.5 ounce) can lentils, drained, juice reserved 1 teaspoon dried oregano 2 tablespoons chopped fresh parsley salt and pepper to taste 1 cup crumbled feta cheese 1 1/2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups milk black pepper to taste 1 pinch ground nutmeg 1 egg, beaten 1/4 cup grated Parmesan cheese Directions: 1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. 2. Preheat oven to 375 degrees F (190 degrees C). 3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain. 4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes. 5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. 6. Cover and bake in preheated oven for 25 minutes. 7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg. 8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes. aimeeb 8 years Eh not for me. Sun_Sun 8 years although i make it quite differently, moussaka is a favourite of ours...yummm LittleMzFit 8 years While I'm not vegan, I try to find healthy alternatives. I have some ideas but need to try them first. (Only thing is, right now I don't have time to make it!) superfoxml 8 years any vegan wizards have ideas on veganizing this gem? LittleMzFit 8 years I haven't made this in YEARS! It's a little time instensive, but worth it. I would make it differently now though (changed my eating habits). sofi 8 years Shamefully, I haven't made this yet. My hubby would love it! Thanks for the recipe :) pharm_chick 8 years omg this looks fantastic!! im going to try this!