Name: Potato and Eggplant Moussaka Layers
Prep time: 50 min
Cook time: 70 min
Total time: 120 min
Yield: 8 servings
Cuisine: European cuisine
Ingredients: 1 kg eggplant (sliced into 1/2-inch thick rounds); 500 g potato (peeled and sliced into 1/4-inch thick rounds); 500 g ground lamb; 1 pcs onion (finely chopped); 3 pcs garlic (minced); 400 g canned crushed tomatoes; 2 tbsp tomato paste; 1 tsp allspice (ground); 0.5 tsp cinnamon (ground); 0.25 cup parsley (chopped fresh); salt (to taste); black pepper (to taste); 4 tbsp olive oil; 100 g butter; 100 g all-purpose flour; 1 l milk (warm); 2 pcs egg yolks (beaten); 0.25 tsp nutmeg (ground)

A golden-brown, baked moussaka casserole is cut into neat squares, revealing generous layers of creamy béchamel, tender eggplant, and hearty potato, drizzled with a rich tomato sauce.

Prep: 50 min • Cook: 70 min. An enhanced moussaka where thin slices of potato are layered along with the traditional eggplant and spiced meat, adding a rustic texture and extra heartiness to the classic Greek bake. This Czech adaptation offers a comforting and substantial meal, perfect for family gatherings.

Preparation time: 50 min
Cooking time: 1 hr 10 min
Total time: 2 hrs
Servings: 8

Instructions

Prepare Vegetables and Meat

1Preheat oven to 180°C (350°F). Grease a large baking dish.
2Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat them dry.
3Fry or bake the eggplant and potato slices until lightly golden. Drain on paper towels.
4In a large pan, brown the ground lamb with chopped onion until no pink remains. Drain excess fat.
5Add minced garlic, crushed tomatoes, tomato paste, allspice, cinnamon, salt, and pepper to the lamb mixture. Cook for 10 minutes, stirring occasionally.
6Stir in the chopped parsley.

Make Béchamel Sauce

1In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
2Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until thickened into a sauce.
3Remove from heat. Whisk in the beaten egg yolks and ground nutmeg. Season with salt and pepper.

Assemble and Bake

1Layer half of the potato slices at the bottom of the prepared baking dish. Top with half of the eggplant slices.
2Spread the meat sauce evenly over the eggplant layer.
3Layer the remaining eggplant and potato slices on top.
4Pour the béchamel sauce evenly over the top layer, ensuring it covers the entire surface.
5Bake in preheated oven for 50-60 minutes, or until the topping is golden brown and the moussaka is bubbling.
6Let it rest for 15-20 minutes before slicing and serving.

Instructions

Prepare Vegetables and Meat

1Preheat oven to 180°C (350°F). Grease a large baking dish.
2Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat them dry.
3Fry or bake the eggplant and potato slices until lightly golden. Drain on paper towels.
4In a large pan, brown the ground lamb with chopped onion until no pink remains. Drain excess fat.
5Add minced garlic, crushed tomatoes, tomato paste, allspice, cinnamon, salt, and pepper to the lamb mixture. Cook for 10 minutes, stirring occasionally.
6Stir in the chopped parsley.

Make Béchamel Sauce

1In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until lightly golden.
2Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until thickened into a sauce.
3Remove from heat. Whisk in the beaten egg yolks and ground nutmeg. Season with salt and pepper.

Assemble and Bake

1Layer half of the potato slices at the bottom of the prepared baking dish. Top with half of the eggplant slices.
2Spread the meat sauce evenly over the eggplant layer.
3Layer the remaining eggplant and potato slices on top.
4Pour the béchamel sauce evenly over the top layer, ensuring it covers the entire surface.
5Bake in preheated oven for 50-60 minutes, or until the topping is golden brown and the moussaka is bubbling.
6Let it rest for 15-20 minutes before slicing and serving.

Nutrition Information

Calories: 750 kcal
Protein: 35 g
Fat: 45 g
Carbs: 50 g

Nutrient	Per serving
Calories	750 kcal
Protein	35 g
Fat	45 g
Carbs	50 g

Tips

Salting the eggplant helps remove bitterness and excess moisture, leading to a better texture.
Using a mix of lamb and beef can add depth to the meat sauce, but lamb is traditional.
Allowing the moussaka to rest is crucial for it to set, making it easier to slice neatly.