Moussaka with Zucchini and Potato Layers
60% authentic · Mediterranean Twist
A creative variation of moussaka that incorporates layers of thinly sliced zucchini and potato alongside eggplant, offering a different texture and flavor profile.
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Ingredients
- Eggplant2 large
- Zucchini2 medium
- Potatoes, thinly sliced2 medium
- Ground beef1 lb
- Onion, finely chopped1 large
- Garlic, minced3 cloves
- Diced tomatoes1 (14.5 oz) can
- Tomato paste2 tbsp
- Dried mint1 tsp
- Butter1/4 cup
- All-purpose flour1/4 cup
- Milk2 cups
- Eggs1
- Parmesan cheese, grated1/4 cup
- Olive oil1/4 cup
- Saltto taste
- Black pepperto taste
Steps
- 1
Slice eggplant and zucchini. Salt and let sit for 30 minutes, then pat dry. Thinly slice potatoes.
- 2
Fry or bake eggplant, zucchini, and potato slices until lightly golden.
- 3
Sauté onion and garlic in olive oil. Add ground beef and brown. Drain fat.
- 4
Stir in diced tomatoes, tomato paste, dried mint, salt, and pepper. Simmer for 20 minutes.
- 5
For the béchamel: Melt butter, whisk in flour. Gradually whisk in milk until thickened. Remove from heat.
- 6
Stir in the egg and Parmesan cheese. Season with salt and pepper.
- 7
Assemble: Layer half the eggplant, zucchini, and potato slices in a baking dish. Top with meat sauce. Add remaining vegetable slices.
- 8
Pour béchamel sauce over the top.
- 9
Bake at 375°F (190°C) for 40-50 minutes until golden brown.
- 10
Let rest for 15 minutes before serving.
