Wacky Moussaka


by: momzcuisine

This is avery traditional Greek dish. It is found at almost every Greek tavern and restaurant. In the original recipe they don't use bell peppers. The bell peppers add a sweetness to the dish. The secret to this dish lies in the Bechamel.


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serves: 4

2 1/2 pounds of chop meat

1 large onion

1 large tomato

3 cloves garlic

3 pounds - 4 of egg plant

4 pounds 3- of zucchini

3-4 large potatoes

2-3 pounds green bell peppers

4 cloves

1/2 teaspoon of oregano ( fresh would be better)

1 whole Nutmeg

1/3 teaspoon of cinnamon

salt & pepper to taste

Olive Oil ( for frying)

Nutrition Facts
Wacky Moussaka

Servings Per Recipe: 4

Amount per Serving

Calories: 581

  • Total Fat: 6.3 g
  •     Saturated Fat: 1.9 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 62.4 mg
  • Sodium: 177.4 mg
  • Total Carbs: 95.4 g
  •     Dietary Fiber: 27.2 g
  •     Sugars: 23.5 g
  • Protein: 49.6 g

how is this calculated?

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wacky-moussaka-5763.jpg 1.  Take your large tomato, onion and garlic cloves and cut them into small pieces either using a blender or a knife. I used a knife, add 1/3 cup of oil to saute for about 5 minutes.

2.  Add the chop meat,oregano, salt & pepper to taste, saute for about 15 minutes or until brown.

3.  Cover it with water and let it boil for about 45 minutes to an hour.When the chop meat is almost ready to simmer add 3 tablespoons of tomato paste, grind some whole nutmeg with a knife, add 4 cloves and 1/3 teaspoon of cinnamon. Stir everything together and let it simmer slowly until it becomes thick.

4.  TIP: If you are a vegan eater you can substitute the chop meat with soya meat.

5.  Once the sauce is done start on your potatoes and vegetables.

6.  Place each vegetable in a strainer add salt and let them sit for about 15 minutes.Water will drain out of them and then begin to fry them.

7.  Then fry them, don't over fry. When all are done set them aside, take your pan and add all your fried vagetables and potatoes, add your chopmeat and mix everything together.

8.  DON'T forget to set to the side 4 tablespoons of the chopmeat so you can make your sauce. Add 2 cups of water, less than 1/3 cup of olive oil, grind whole nut meg, 2 cloves, a pinch of cinnamon, salt, pepper and oregano. Set aside until you are ready to boil it. Boil until it becomes thick.

9.  Make your bechamel, I have provided a step by step of how to make bechamel in my pastichio post. Here you will use two cups of evaporated milk, 4 tablespoons of butter, 1 whole egg beaten, and a pinch of pepper or ground nutmeg. I prefer pepper in thebechamel, It wipes out the scent of the egg a lot better.

10.  When your bechamel is ready, layer it on top of your Wacky Moussaka.

11.  Scrambled egg to brush on top of the Moussaka so it will give it a nice golden brown color.

12.  TIP: Add a larger pan underneath the Moussaka pan filled with water because sometimes it tends to spill some oil.This protects your oven.

13.  Cook at 356 Fahrenheit for 30 minutes. When it's ready let it cool for 30 minutes or you will not be able to cut it in pieces, it will fall apart.

14.  Cut your Wacky Moussaka, add your sauce, sprinkle with Parmesan cheese and serve !!!

15.  With the pan I used I served 10 pieces.

16.  I usually sprinkle Kefalonian feta cheese, but that's personal choice ;)

Cooks' note:
If your a vegetarian you can use soya meat.

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