Greek Moussaka Recipe – Eggplant, Turkey, Potato Casserole

This Greek moussaka recipe is a little bit more work than my usual recipes, but it is very delicious. With ground turkey, crushed tomatoes, potatoes, eggplant and a homemade béchamel sauce on top.

This greek moussaka recipe is a little bit more work than my usual recipes, but it is sooo delicious. With ground turkey, crushed tomatoes, potatoes, eggplant and a great béchamel sauce on top.

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My family loved this meal and it makes you want to take a nap afterwards. I did not calculate the cost of the Greek moussaka. This is a meal for when you have more time and just want to enjoy cooking.

Related: greek tortellini salad

How to prepare the Greek Moussaka Recipe

Preheat oven to 350F.

Slice potatoes and cook for about 10 minutes so they are not hard but also not soft.

Slice eggplants and roast them in a pan then take them out. Brown meat in a little bit of oil and add diced onion, crushed/diced garlic, sugar, oregano, salt, pepper, tomatoes into pan and cook for 5 minutes on medium heat (until meat is not pink anymore).

To create the béchamel sauce add butter and flour in a small pan on medium heat and stir. Add in milk slowly and step by step while stirring.  Take the pan off the stove and add parmesan, seasoning and egg yolk and keep stirring.

Take a casserole dish (9×13) and layer eggplant, garlic powder(salt), potatoes, meat mix, eggplant, garlic powder(salt), potatoes, meat mix, parsley, béchamel sauce.

Leave in oven for 40-45 minutes.

Try this recipe now or Pin for later.

This Greek moussaka recipe is a little bit more work than my usual recipes, but it is very delicious. With ground turkey, crushed tomatoes, potatoes, eggplant and a homemade béchamel sauce on top.

Greek Moussaka Recipe – Eggplant, Turkey, Potato Casserole

Yields 4-6

15 minPrep Time

45 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 eggplants
  • 3 potaoes
  • 1 lb. ground turkey
  • parsley oil
  • salt pepper
  • garlic powder or garlic salt
  • 1 medium onion
  • 1 can diced tomatoes
  • 4 cloves garlic
  • 2 t sugar
  • 3 t oregano
  • 6 T butter
  • 6 T flour
  • 2 cups milk (500 ml)
  • 1/3 cup parmesan
  • 1 egg yolk

Instructions

  1. Preheat oven to 350F.
  2. Slice potatoes and cook for about 10 minutes so they are not hard but also not soft.
  3. Slice eggplants and roast them in a pan and take it out. Brown meat in a little bit of oil and add diced onion, crushed/diced garlic, sugar, oregano, salt, pepper, tomatoes into pan and cook for 5 minutes on medium heat (until meat is not pink anymore).
  4. To create the béchamel sauce add butter and flour in a small pan on medium heat and stir. Add in milk slowly and step by step while stirring. Take the pan off the stove and add parmesan, seasoning and egg yolk and keep stirring.
  5. Take a casserole dish (9x13) and layer eggplant, garlic powder(salt), potatoes, meat mix, eggplant, garlic powder(salt), potatoes, meat mix, parsley, béchamel sauce.
  6. Leave in oven for 40-45 minutes.
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Lisa
 

Hello, my name is Lisa Goodwin and I am here to help make life better so you can enjoy more and stress less. [read more...]

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