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Makes: 12 servings adjust
A combination of two recipes created by my mother and I. Sooooo Good!!

Note: The potatoes that you use must be cooked and thoroughly chilled prior to slicing. Best to cook the potatoes the day before.



  • 3 large Potato

Step 1

Scrub potatoes, pierce all over with a fork and microwave until cooked through. Refrigerate until thoroughly chilled. Peel and slice into 1/4-inch slices. NOTE: This is best done early in the day or the night before because the potatoes will fall apart unless they are cold.

Step 2

Preheat oven to 400F degrees.


  • 2 tablespoons Unsalted Butter
  • 2 pounds Ground Lamb, or substitute ground beef
  • 1 12 large Onion, diced

Step 3

Begin to make the Meat Sauce Layer: Melt butter in a large skillet. Add lamb and onions; saute until browned. Drain excess fat.


  • 6 tablespoons Tomato Paste
  • 12 cup Dry Red Wine, ruffino chianti preferred

Step 4

Mix together the tomato paste and the red wine. Stir that into the lamb.


  • 6 tablespoons Fresh Parsley, flat-leaf, chopped
  • Salt and Pepper, to taste
  • 12 teaspoon Ground Cinnamon

Step 5

Add parsley, salt, pepper and cinnamon and simmer, over low heat, stirring occasionally, until liquid has been absorbed. Remove from the heat and ALLOW TO COOL.


  • 3 medium Eggplant

Step 6

Partially peel the eggplants by removing an inch or so strip of peel, lengthwise, then leaving an inch or so of peel and removing another strip, etc until you've gone all the way around. You should have a piece of peel, then a 'naked piece', then another piece of peel, etc.

Step 7

Slice eggplant into 1/2-inch slices.

Step 8

Line a couple of baking sheets with foil and spray thoroughly with cooking spray. Place eggplant slices in a single layer onto the prepared baking sheets. Spray the tops with cooking spray. Bake until just tender; 20 minutes or so.


  • 6 tablespoons Unsalted Butter
  • 6 tablespoons All-Purpose Flour

Step 9

While eggplant is baking, Make The Sauce: Melt butter in a large saucepan over medium-low heat, Add flour and whisk until blended. Allow to cook for a couple of minutes while continuing to whisk.


  • 3 cups Milk, microwaved until hot

Step 10

Gradually add the hot milk while whisking constantly to avoid lumps. Continue to cook, stirring constantly, until sauce is thickened and bubbling. Remove from heat.


  • Salt and Pepper, to taste
  • dash Ground Nutmeg

Step 11

Add salt and pepper to taste and nutmeg.


  • 4 Egg Yolks, lightly beaten

Step 12

Combine the beaten egg yolks with some of the sauce a little at a time whisking briskly with each addition (aka temper the eggs so they don't scramble). Then stir the egg/sauce mixture into the sauce and cook over medium-low heat for 2 minutes, stirring constantly.


  • 13 cup Grated Parmesan Cheese, or more to taste

Step 13

Stir in the parmesan cheese. Remove from heat.


  • 4 Eggs, slightly beaten
  • 6 tablespoons Grated Parmesan Cheese

Step 14

To the cooled (or at least not really hot) meat mixture, add the beaten eggs and parmesan cheese. Stir to combine.

Step 15

Reduce oven heat to 350F degrees.

Step 16

Spray the bottom of a large, deep pan with cooking spray. NOTE: We used my large lasagna pan but have used a 10x15 oval, disposable foil pan with good results. If using a foil pan you will need to support the bottom by placing it on a sturdy baking sheet.


  • Italian Seasoned Bread Crumbs
  • Grated Parmesan Cheese

Step 17

Assemble The Moussaka: Sprinkle the bottom of the prepared pan with bread crumbs. You want just a thin even layer. Cover the bottom of the pan as much as you can with a single layer of the potato slices. You may or may not use them all. Put in a layer of 1/2 of the eggplant, overlapping the slices. Sprinkle with a bit of bread crumbs and parmesan cheese. Layer in all of the meat sauce. Layer in the remaining 1/2 of the eggplant slices making sure to overlap slices and cover the meat mixture so that the sauce layer doesn't "sink in". Gently pour white sauce over all and spread to smooth. Sprinkle with parmesan cheese.

Step 18

Bake for about 1 to 1-1/4 hours, covered. Uncover and bake for about 20 minutes more or until just starting to brown.

Step 19

Let cool for 10-15 minutes. Slice and serve!
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