Moussaka with Ground Beef, Zucchini and Eggplant

-Moussaka is too good of a dish to let an aversion to lamb stop anyone from enjoying it!


-1 LB zucchini, sliced thinly
lengthwise (washed & unpeeled)
-1 LB eggplant, sliced thinly
lengthwise (washed & unpeeled)
-1/2 of a day old French
baguette, grated into breadcrumbs
-4 cups of ground beef (or use ground lamb) spaghetti sauce
-*Bechamel Sauce
-1/2 cup of grated Locatelli Cheese
-Olive oil
-Salt and pepper to taste


Pre-heated 375 F degrees.

Fry zucchini and eggplant slices that are seasoned and light dredged in flour.
Transfer to a plate lined with paper towels.
Lightly oil a deep, medium-sized square or rectangle baking dish and sprinkle half the breadcrumbs on the bottom. Lay the zucchini slices on top of the breadcrumbs, one slice slightly overlapping the over.
Next spread half the meat sauce over the zucchini slices and repeat with another layer with the remaining breadcrumbs, the eggplant slices and remaining meat sauce.
Now top with your Bechamel Sauce and spread it evenly. Sprinkle the top with your grated cheese. Baked in your pre-heated oven for about 45 – 60 minutes or until the top is golden brown.
Allow the Moussaka to rest for at least 60 minutes before slicing.
3 Tbsp. butter; 3 Tbsp. flour; ½ onion, minced; 2 ½ cups hot milk, some coarse ground black pepper; 1 tsp. thyme, 1 small bay leaf; sea salt and grated nutmeg.
Heat the butter until bubbly, stirring constantly. Add the finely chopped onion and let it cook over very low heat for 3 to 4 minutes- stir in the flour and continue cooking a few minutes more, then begin adding the milk bit by bit and stirring briskly while you do. The sauce will begin to thicken after a few minutes. Add pepper, thyme and bay leaf. Sprinkle with a little sea salt and nutmeg and let it cook slowly for 10 to 15 minutes, then strain through a strainer and pour over the top meat sauce layer of the Moussaka.

2 thoughts on “Moussaka with Ground Beef, Zucchini and Eggplant

  1. Cooking for others is always a challenge. I actually love the classic recipe but, could never get my husband (who doesn’t like lamb or eggplant) to try it until I changed the recipe to beef, zucchini and potatoes, For myself, I prefer the flavor of eggplant and zucchini with no need for potatoes.


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