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Peel the potatoes and slice them into 1/4-inch thick round disks. Place the sliced potatoes in a bowl of ice water and let them soak for 5-10 minutes. Remove from water and rub them dry with a clean towel.

Slice the eggplants into 1/4-inch thick round disks. Place the sliced eggplants on a cutting board or flat surface. Drizzle generously with 1/2 cup of olive oil and sprinkle with 1 teaspoon of salt. Let the eggplant rest for 20 minutes, then wipe off any excess moisture with a paper towel.

In a large pan, heat enough olive oil to cover the bottom over medium-high heat. Fry the potato slices in batches for 8-10 minutes per batch, until crispy and golden brown. Remove and set aside on a plate lined with paper towels to drain excess oil.

Add more olive oil to the pan if needed. Fry the eggplant slices in batches for 4-5 minutes on each side until golden brown and tender. Remove and set aside on a plate lined with paper towels.

To prepare the bechamel sauce, melt 6 tablespoons of butter in a medium pot over low heat. Slowly whisk in 4 cups of milk until smooth. Add the whole or roughly chopped sweet onion and 2 bay leaves to the milk mixture.

Season the bechamel sauce with 1/2 teaspoon of nutmeg, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally, until it thickens to a creamy consistency.

Remove the sweet onion and bay leaves from the thickened bechamel sauce. Let the sauce cool down for 10 minutes. Once slightly cooled, whisk in the 2 beaten eggs until well combined.

To prepare the ground beef mixture, add 2 pounds of ground beef to a large pan over medium-high heat. Break down the ground beef with a spatula and cook for 3-4 minutes until browned. Drain any excess fat.

Add 4 chopped garlic cloves and 1/2 cup of chopped onion to the pan with the beef. Cook for another 3-4 minutes until the onion softens.

Stir in 1 teaspoon of red pepper flakes, 1 tablespoon of dried parsley, 1/2 teaspoon of allspice, and 3 tablespoons of tomato paste. Mix all ingredients thoroughly and cook for 1 minute.

Pour in the 4 blended Roma tomatoes and 1 cup of water. Add the cinnamon stick, 2 bay leaves, and 1 tablespoon of chicken powder. Mix well and let the beef mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Preheat your oven to 400°F (200°C).

To assemble the moussaka, spread a thin layer of the ground beef mixture at the bottom of a 9x13 inch baking dish.

Arrange a layer of the fried potato slices over the beef. Follow with a layer of the fried eggplant slices.

Sprinkle 1 cup of grated Pecorino Romano cheese generously over the eggplant layer. Add another layer of the ground beef mixture.

Evenly spread the prepared bechamel sauce over the beef layer, ensuring it covers completely. Sprinkle additional Pecorino Romano cheese on top of the bechamel sauce.

Bake in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let the moussaka cool down for 10 minutes before serving. This allows it to set and makes for cleaner slices. Sprinkle with 1 teaspoon of dried parsley for garnish before cutting into individual servings and enjoying.


Peel the potatoes and slice them into 1/4-inch thick round disks. Place the sliced potatoes in a bowl of ice water and let them soak for 5-10 minutes. Remove from water and rub them dry with a clean towel.

Slice the eggplants into 1/4-inch thick round disks. Place the sliced eggplants on a cutting board or flat surface. Drizzle generously with 1/2 cup of olive oil and sprinkle with 1 teaspoon of salt. Let the eggplant rest for 20 minutes, then wipe off any excess moisture with a paper towel.

In a large pan, heat enough olive oil to cover the bottom over medium-high heat. Fry the potato slices in batches for 8-10 minutes per batch, until crispy and golden brown. Remove and set aside on a plate lined with paper towels to drain excess oil.

Add more olive oil to the pan if needed. Fry the eggplant slices in batches for 4-5 minutes on each side until golden brown and tender. Remove and set aside on a plate lined with paper towels.

To prepare the bechamel sauce, melt 6 tablespoons of butter in a medium pot over low heat. Slowly whisk in 4 cups of milk until smooth. Add the whole or roughly chopped sweet onion and 2 bay leaves to the milk mixture.

Season the bechamel sauce with 1/2 teaspoon of nutmeg, 1/4 teaspoon of white pepper, and 1/2 teaspoon of salt. Mix well and let the sauce simmer on low heat for 20-30 minutes, stirring occasionally, until it thickens to a creamy consistency.

Remove the sweet onion and bay leaves from the thickened bechamel sauce. Let the sauce cool down for 10 minutes. Once slightly cooled, whisk in the 2 beaten eggs until well combined.

To prepare the ground beef mixture, add 2 pounds of ground beef to a large pan over medium-high heat. Break down the ground beef with a spatula and cook for 3-4 minutes until browned. Drain any excess fat.

Add 4 chopped garlic cloves and 1/2 cup of chopped onion to the pan with the beef. Cook for another 3-4 minutes until the onion softens.

Stir in 1 teaspoon of red pepper flakes, 1 tablespoon of dried parsley, 1/2 teaspoon of allspice, and 3 tablespoons of tomato paste. Mix all ingredients thoroughly and cook for 1 minute.

Pour in the 4 blended Roma tomatoes and 1 cup of water. Add the cinnamon stick, 2 bay leaves, and 1 tablespoon of chicken powder. Mix well and let the beef mixture simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Preheat your oven to 400°F (200°C).

To assemble the moussaka, spread a thin layer of the ground beef mixture at the bottom of a 9x13 inch baking dish.

Arrange a layer of the fried potato slices over the beef. Follow with a layer of the fried eggplant slices.

Sprinkle 1 cup of grated Pecorino Romano cheese generously over the eggplant layer. Add another layer of the ground beef mixture.

Evenly spread the prepared bechamel sauce over the beef layer, ensuring it covers completely. Sprinkle additional Pecorino Romano cheese on top of the bechamel sauce.

Bake in the preheated oven at 400°F (200°C) for 40-45 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let the moussaka cool down for 10 minutes before serving. This allows it to set and makes for cleaner slices. Sprinkle with 1 teaspoon of dried parsley for garnish before cutting into individual servings and enjoying.
