Moussaka-Style Casserole

If comfort food had a crown, this dish would be wearing it proudly. Layers of roasted veggies, rich beefy tomato sauce, and a creamy, cheesy béchamel come together in one glorious bite. Think lasagna, but with an elegant Mediterranean twist (and yes, feta makes everything better). This is the kind of casserole that makes you close your eyes after the first forkful and whisper, “oh yes."

Serves 8

A delicious serving of homemade moussaka with a golden-beige top, accompanied by a fresh and vibrant Mediterranean salad, ready to be enjoyed for a hearty meal.

Ingredients

• 2 pounds eggplant

• 2 pounds baby red or golden potatoes

• 1/4 cup + 2 tablespoons olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 pound ground beef

• 2 heaping tablespoons tomato paste

• 1/2 cup red wine (such as Pinot Noir)

• 1 can (15 oz) diced tomatoes

• 1 can (15 oz) crushed tomatoes

• 1/2 cup water

• 1 teaspoon dried oregano

• 1 tablespoon dried parsley

• 1 teaspoon dried thyme

• 1/2 teaspoon cinnamon

• Salt and black pepper, to taste

For the béchamel sauce:

• 5 tablespoons butter

• 6 tablespoons flour

• 4 cups milk

• 1/4 teaspoon nutmeg

• Salt and black pepper, to taste

• 3 oz feta cheese, crumbled

• 1/2 cup plain yogurt

• 3 egg yolks

For assembling:

• 2 tablespoons butter (for greasing)

• 1/4 cup bread crumbs

• 3 oz feta cheese, crumbled (extra for topping)

Directions

1. Roast the Vegetables

   • Preheat oven to 400°F.

   • Slice eggplant and potatoes lengthwise into 3/8-inch slices.

   • Toss with 1/4 cup olive oil and arrange on a sheet pan.

   • Roast for 15 minutes, then remove and let cool.

2. Make the Meat Sauce

   • In a large saucepan over medium-low heat, warm 2 tablespoons olive oil.

   • Add onion and cook until translucent. Stir in garlic and ground beef; cook until beef is browned.

   • Stir in tomato paste and cook for 3 minutes.

   • Add red wine, diced tomatoes, crushed tomatoes, water, oregano, parsley, thyme, cinnamon, salt, and pepper.

   • Simmer for about 5 minutes. Remove from heat.

3. Prepare the Béchamel

   • In a large pot, melt 5 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute.

   • Gradually whisk in milk, bring to a gentle boil, and cook—stirring constantly—until thickened.

   • Season with nutmeg, salt, and pepper. Remove from heat.

   • Stir in feta cheese.

   • In a small bowl, whisk together yogurt and egg yolks. Slowly stir into the béchamel.

4. Assemble the Casserole

   • Preheat oven to 350°F.

   • Grease a 9x13-inch baking dish with 2 tablespoons butter and dust with bread crumbs.

   • Layer roasted potatoes and eggplant slices on the bottom.

   • Spread the meat sauce evenly over the vegetables.

   • Sprinkle with 3 oz crumbled feta.

   • Pour béchamel sauce over the top, spreading evenly.

Perfect “assembly line” setup for putting together a hearty, layered Mediterranean comfort dish.

1. Bake

   • Bake for 45–50 minutes, until golden and bubbly.

   • Let rest for 15 minutes before serving.

2. Final step

   • Put it inside you and enjoy!