Moussaka with Eggplant, Potatoes and Zucchini
Moussaka is a dish of Balkan origin, deeply rooted in Romanian cooking. This generous version combines layers of eggplant, potatoes, and zucchini with seasoned minced meat and a golden-baked sour cream and egg topping. The result is a rich, creamy and deeply flavourful dish, perfect for a family meal.
Servings
6
Prep
60 min
Cook
55 min
Total
2 h
🥘Ingredients
servings
Vegetable layers
Meat filling
Topping sauce
✅Dietary Compatibility
Yield
6 generous servings
📦Storage
Refrigerator
Up to 3 days in a covered container — the flavour improves the next day
Freezer
Up to 2 months — freeze after fully cooling, in individual portions
🥗Nutrition Facts
Values per serving (approx. 350 g)
Calories
380 kcal
Protein
22 g
Fat
24 g
Carbohydrates
20 g
Fiber
4 g
🍷Pairs Well With
💡Variations
Fasting moussaka: Replace the meat with chopped mushrooms, cooked lentils, and ground walnuts; replace the sour cream and eggs with coconut milk or plant-based cream.
Add a classic béchamel sauce layer (butter, flour, milk) instead of sour cream for a version closer to the Greek recipe.
Use lamb instead of pork-beef for a more intense flavour typical of southern Romania.