Smarter Home Cooking

Greek Moussaka with Potatoes

and Feta
Average: 5 (2 votes)
(2 votes)
Greek Moussaka with Potatoes
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Health Score:
6,9 / 10
45 min.
ready in 2 h. 5 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,017 kcal(48 %)
Protein54 g(55 %)
Fat59 g(51 %)
Carbohydrates56 g(37 %)
Sugar added1 g(4 %)
Roughage6.9 g(23 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.4 μg(7 %)
Vitamin E4.2 mg(35 %)
Vitamin K23.4 μg(39 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂1 mg(91 %)
Niacin21.7 mg(181 %)
Vitamin B₆1 mg(71 %)
Folate170 μg(57 %)
Pantothenic acid3 mg(50 %)
Biotin28 μg(62 %)
Vitamin B₁₂5.9 μg(197 %)
Vitamin C58 mg(61 %)
Potassium1,851 mg(46 %)
Calcium501 mg(50 %)
Magnesium135 mg(45 %)
Iron5.8 mg(39 %)
Iodine77 μg(39 %)
Zinc8.3 mg(104 %)
Saturated fatty acids28 g
Uric acid235 mg
Cholesterol314 mg
Complete sugar16 g


16 ozs waxy potatoes
2 Eggplant
olive oil
2 onions
18 ozs tomatoes
18 ozs Ground meat (beef or lamb)
8 ozs dry white wine
1 generous pinch sugar
½ tsp cinnamon
freshly ground peppers
1 tsp dried oregano
3 ozs breadcrumbs
3 ozs Gruyere
1 oz butter
3 Tbsps Pastry flour
14 ozs milk
freshly grated Nutmeg
2 tsps lemon juice
3 eggs
6 ozs soft Feta
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Preparation steps


Peel the potatoes, rinse, slice thinly and place in a bowl of cold water.


Rinse the eggplants and cut lengthwise into 1/4 inch thick slices. Let stand for about 20 minutes in salted water, drain and pat dry. Heat 3-4 tablespoons olive oil in a large nonstick frying pan, sauté the eggplant slices over high heat until golden brown. Drain on paper towels.


Peel the onions and dice. Blanch the tomatoes in hot water, rinse, peel, quarter, remove the seeds and dice the flesh. Sauté the onions in 3 tablespoons oil in a frying pan. Add the ground beef and sauté over high heat until crumbly. Add the tomatoes, white wine, sugar, cinnamon and season with salt and pepper. Simmer over medium heat, covered, for about 5 minutes. Add the oregano and simmer for another 5 minutes. Let cool.


Preheat the oven to 180°C / 350°F convection.


Mix 2 tablespoons breadcrumbs and 1/2 the cheese into the meat. Melt the butter in a saucepan and cook the flour until light brown and nutty. Slowly stir in the milk. Simmer for 5 minutes, stirring, over low heat and season with salt, pepper and nutmeg. Add lemon juice and let cool slightly. Whisk 2 eggs and the remaining cheese into the sauce. Grease a baking dish and sprinkle with the remaining breadcrumbs. Mix 1 egg into the meat. Line the dish with the potato slices with 1/2 of the eggplant. Cover with the meat, the remaining eggplant and sauce. Crumble the feta cheese over top and sprinkle with the remaining cheese. Bake for about 1 hour.