What is moussaka. Greek moussaka.

Greek moussaka - a traditional dish Greeks and other nationalities, which can be prepared and served in various variations. Moussaka is prepared, as a rule, from eggplant, potatoes, meat and the famous Bechamel sauce, which makes the dish amazing. delicate taste and creamy aftertaste. But there is also vegetarian recipe making moussaka without meat.

In fact, moussaka is a casserole in which prepared ingredients are laid in layers. Depending on the national cuisine, mushrooms, beans, zucchini, pumpkin and other products can be added to the dish.

The main meat that is used in most countries is lamb, less often beef and even less often chicken, pork. Fish moussaka is common and very popular in areas where seafood predominates over meat production.

I often cook this hearty and endlessly delicious dish for guests, and there has never been such a dish that I did not like. I get asked for the moussaka recipe so often that I decided to post it here just to share the link and so that you, dear guests of my site, will certainly cook it and share your reviews, tips and tricks in the comments, which I will certainly add to my recipe!

Cooking time 1 hour 30 minutes.

The recipe is for 5 servings.

The size of the baking dish is 25x25 cm.

Ingredients:

eggplant - 700 g
meat (lamb or beef) - 700 g
potatoes - 500 g
hard cheese - 200 g
onion - 2 pcs
tomatoes - 2 pcs
garlic - 4 cloves
basil - 1/3 bunch
chili pepper - 1/2 piece
parsley - 1/3 bunch
white dry wine- 150 ml
sweet paprika - 1/3 tsp
ground black pepper - 1/4 tsp
olive oil - for frying
salt - to taste

For bechamel sauce we use:

butter (melted) butter - 60 g
wheat flour - 2 tbsp.
milk - 500 ml
nutmeg- 1/5 tsp
salt - to taste

The process of making classic Greek moussaka with detailed photos

cut tomatoes small cubes. Choose ripe, fleshy fruits for moussaka.

Chop the onion very finely. Mince the garlic, chili, basil and parsley with a knife.

Put all the vegetables with herbs in a saucepan and pour olive oil (or other vegetable oil).

Pass the meat through a meat grinder. Add minced meat and tomato paste to vegetables.

Pour a glass of water, heat over high heat and simmer all the ingredients until the liquid has completely evaporated. Salt to taste, pour in dry white wine and stir.

Cut the eggplant into thin slices, as in the photo.

Fry them in minimum quantity olive oil on both sides. The pan must be almost dry, otherwise the eggplant will absorb too much fat. It is best to use a grill pan.

If you still fry fresh eggplant in oil, transfer them to kitchen towel to get rid of excess fat.

In addition to frying, tender eggplant slices can be baked in the oven by greasing them with vegetable oil with a silicone brush. To keep them from drying out, be sure to cover them with parchment or foil.

We collect classic moussaka: subtleties and procedures

Arrange eggplant in a single layer in a baking dish.

Spread the stew with vegetables on the little blue ones in an even layer. chopped meat.

Cut the potatoes into thin disks, lay them in an even layer on top of the minced meat.

Sprinkle potatoes with salt and spices: ground black pepper, sweet paprika or other spices to your taste.

Classic Bechamel sauce recipe for our Greek moussaka

Pour milk into a saucepan, add the amount of flour indicated in the list of ingredients, salt to taste.

Add grated nutmeg and beat with a blender until smooth.

Put the bechamel on the fire and cook, stirring constantly, for 1 minute after boiling.

Add melted or butter and mix everything.

Grate hard cheese coarse grater.

Prepared for a truly Greek dish, Bechamel sauce should be evenly pour over the minced meat, sprinkle with grated cheese on top.

Preheat the oven to 180 degrees and bake the assembled Greek moussaka for 35 minutes.

Important

Before serving our fragrant and very juicy dish on the table, it must be cooled so that when cutting it into portions, it retains its shape. Then you can heat it up in the oven or microwave.

Bon Appetit!

Valentina shared the recipe for Greek moussaka with eggplant and potatoes.

February 20, 2017 283

Moussaka - delicious national Greek dish. It is prepared from meat and vegetables, with the addition of bechamel sauce. Outwardly, it resembles a casserole, which is familiar to many people.

Culinary Help

Traditional Greek moussaka consists of several layers. On the first, eggplants with olive oil, the second layer is meat and tomatoes, and everything is poured over with sauce. In some cases, other vegetables are added to the dish, and in dietary option it is cooked without meat.

The main feature in the preparation of this dish is that vegetables, meat and other ingredients are laid at the same time and then cooked for an hour.

To prepare this dish, lamb is most often used, but if it is not available, you can take veal.

traditional recipe

Greek moussaka with eggplant favourite dish in many countries. Cooking it is very simple and any housewife can cope with this task. From above, it turns out to be airy and light, thanks to bechamel sauce, but at the same time very tasty, satisfying and juicy.

Ingredients:

1 kilogram of eggplant;
0.25 kilograms of cheese;
Ground beef- 1 kg;
0.7 kg of potatoes;
black pepper;
celery - 2 pieces;
salt;
2 onions;
dry basil;
0.5 cups of dry white wine;
dry oregano - 0.5 teaspoon;
350 grams canned own juice tomatoes;
1 tablespoon of water;
olive oil - 2 tablespoons;
80 grams of flour;
1 liter of milk;
2 bay leaves;
100 grams of butter;
nutmeg - 0.25 teaspoon.

Cooking time: 1 hour.

Calories per 100 grams: 130 kcal.

It is very easy and quick to prepare moussaka, and the dish turns out to be unusually tasty, so all family members will definitely like it.

Potatoes are peeled, and together with eggplants are cut into round slices 1 centimeter thick;
Grease the pieces of vegetables with oil, put them on a baking sheet covered with parchment and bake in the oven at a temperature of 180 degrees for 15 minutes;
Cut celery and onion into small pieces and fry olive oil until golden brown, add minced meat and continue to simmer;
Combine water, wine, tomatoes, mix well and add them to the minced meat, then salt and pepper everything, add basil and oregano to taste, bring the mass to a boil, remove from heat;
Grease a baking dish with oil, lay out layers of potatoes, eggplant, minced meat and another layer of eggplant;
Pour milk into a saucepan, heat it up;
Melt the butter in a saucepan, add flour to it and, stirring constantly, fry it until golden brown, pour in hot milk and stir constantly until the mass becomes thick, salt everything, pepper and remove from heat;
Pour sauce over vegetables, and sprinkle with grated cheese on top;
Bake in the oven for 40 minutes at 180 degrees.

If during cooking, the sauce begins to darken too quickly, it is best to cover the dish with foil. So the dish will turn out tender and tasty, but will not burn.

How to cook a Greek dish with rice in a slow cooker

A slow cooker is an indispensable kitchen assistant in which today you can cook anything you want. Moussaka with rice is especially tasty.

Ingredients:

2 eggplants;
0.7 kg of veal;
2 onions;
rice - 0.5 cups;
2 cloves of garlic;
100 grams of dry red wine;
100 grams of cheese;
200 milliliters of vegetable oil;
4 tomatoes;
1 egg;
65 grams of flour;
salt;
3 glasses of milk;
125 grams of butter.

Cooking time: 50 minutes.

Calories per 100 grams: 120 kcal.

To prepare a dish in Greek, be sure to choose only fresh and beautiful vegetables. If desired, and if opportunities allow, veal can be replaced with lamb.

Wash the eggplant, cut into rings, sprinkle with salt and leave for an hour to remove bitterness from them, then rinse again and fry in a pan;
Cut the onion into cubes, chop the garlic thoroughly and fry in oil in a slow cooker in the “Frying” mode;
Twist the meat through a meat grinder and transfer it to a slow cooker, pepper and fry until the liquid begins to evaporate a little, then add wine;
Butter is melted in a saucepan, flour is added to it, fried to a delicate brownish hue, after which milk, salt are introduced and cooked over low heat until the sauce becomes thick;
Rice is washed, poured with 300 milliliters of water and boiled until all the liquid is absorbed, then cooled a little and mixed with the egg;
The form of the multicooker is lubricated with oil, a layer of rice, eggplant, minced meat and tomatoes, cut into circles, are laid out;
Pour everything with sauce and cook in a slow cooker for 30 minutes in the “Baking” mode;
When the time is up, sprinkle the dish with grated cheese and turn on the “Baking” mode for another 10 minutes.

The finished dish is best served slightly chilled so that it is neatly cut into portioned pieces.

Moussaka eggplant recipe for vegetarians

Today, many people have given up eating meat and are trying to cook healthy, but at the same time delicious food. Vegetarian moussaka is very tender, juicy and ideal for those who follow their figure.

Ingredients:

potatoes - 4 pieces;
200 grams of carrots;
1 onion;
100 grams of champignons;
eggplant - 300 grams;
tomatoes - 3 pieces;
Bulgarian pepper - 200 grams;
olive oil - 50 grams;
ground pepper;
salt;
0.5 teaspoon of sugar;
garlic - 2 cloves;
250 milliliters of milk;
100 grams of cheese;
2 tablespoons of flour;
1 tablespoon of tomato paste.

Cooking time: 40 minutes.

Calories per 100 grams: 65 kcal.

During the preparation of dietary moussaka, you can use various herbs: parsley, oregano, basil or thyme.

Peel potatoes, cut into circles with eggplant and tomatoes;
Grate the carrots, cut the onion into cubes, champignons into slices;
Sprinkle eggplants with salt and fry in olive oil;
Fry onions, carrots and mushrooms in a pan, add tomato paste, 50 milliliters of water and simmer for 5 minutes;
Put potatoes, slightly fried in oil, into a greased form, after that - a layer of eggplant, tomatoes, a mixture of mushrooms, carrots and onions on top;
Pour 30 grams of olive oil into a saucepan, add flour to it and knead over low heat until smooth, pour in milk, add spices and brew the sauce, and at the very end put grated cheese to dissolve it;
Pour the moussaka with the prepared sauce and put it in the oven for 50 minutes, preheated to 170 degrees.

The ingredients for this dish are inexpensive, so everyone can afford to cook such a delicacy for their family and friends.

To prepare Greek moussaka with eggplant, it is best to use olive oil, but if there is no such oil in the house, then you can take sunflower or corn oil, but without a sharp and unpleasant smell.

During the preparation of this dish, you need to ensure that it is well baked, but at the same time remains juicy and tender. If the moussaka is cooked in microwave oven, eggplants are best not cut into circles. In this case, the vegetables are cut into two parts, baked a little in the oven and cut into slices.

The dish is best served hot, but if desired, it can be put on the table as cold appetizer, watering it thick, tomato sauce.

All layers are repeated one more time starting with eggplant.
Pour the formed casserole evenly cream sauce and sprinkle with grated cheese on top.

For baking, it is better to use a form with high sides so that when pouring sauce over the dish, it does not overflow over the edges.

Moussaka is baked at a temperature of 200 degrees. Cooking time ranges from 30 to 45 minutes - it all depends on how quickly the liquid boils away. Therefore, the process should be controlled independently. Dishes should be baked, but not burnt.

Ready moussaka is a fragrant casserole with golden cheese crust. Before serving, she needs to let it brew and “rest” for about 15 minutes so that it is saturated with the juices of all the ingredients. It is more effective to present moussaka on the table directly on a baking sheet or in a baking dish, and divide it in portions right in front of the participants in the meal.

Many chefs argue about whether to use potatoes in a Greek eggplant moussaka recipe? This is rather an individual decision that everyone makes in accordance with their taste preferences. Potatoes will not spoil the overall impression of the dish in any way, but will only emphasize its taste and give an unusual aroma.

Before adding the potato to the moussaka, it should be cut into small slices (slices), lightly fried in a pan and put in a baking dish in the first layer, then minced meat, eggplant and then according to the main recipe.

Unlike the main recipe, moussaka with potatoes and eggplant should be baked a little longer. Do not forget that potatoes are used in a semi-cooked state and they also need time to be fully cooked.

In order to ready meal it turned out less fatty and high-calorie ingredients can not be fried, but baked for 15 minutes on a baking sheet, lined parchment paper without oil. Another way to get rid of excess oil is to lay the fried vegetables on a paper towel for 5 minutes and let the fat soak.

There are many varieties of moussaka. Almost every country has something like this. puff dish using baked vegetables, various sauces and additional ingredients, for example, such as mushrooms, bell peppers, nuts and even exotic seafood.

Moussaka is a real find for improvisation and culinary experiments. It is worth cooking it once and it will take one of the first places in the list of favorite family and festive dishes.

Video recipe for making moussaka with eggplant, potatoes and zucchini

Moussaka is popular dish Greek cooking. A high-calorie and incredibly tasty dish served in every Greek restaurant.

Moussaka is a casserole of vegetables, especially eggplant, and meat with bechamel sauce. The moussaka recipe is known in the cuisine of many countries, but the Greek moussaka is the most delicious.

There are many varieties of eggplant and meat casseroles, and there is always room for your own culinary and taste preferences. After all, a wonderful hat was added to the moussaka in Greek french sauce bechamel - and the taste of the dish just won! With traditional Greek yogurt instead of moussaka sauce, it is just as wonderful.

Moussak recipe at home

The recipe includes the main components of Greek moussaka (eggplant, meat, bechamel, cheese) with a little improvisation (no muscat, but there is Sun-dried tomatoes). The classic recipe is at the bottom of the page.

Recipe Ingredients

How to make moussaka

Eggplant for moussak

Classic Greek moussaka recipe

Perhaps you should have started with this moussaka recipe, since it is considered basic. Includes, in addition to eggplant, potatoes. Nutmeg is part of both minced meat and bechamel.

Recipe Ingredients

(for 7 people)

3 kg potatoes
2 kg eggplant
1/2 liter olive oil

For minced meat

850 grams ground beef
1 bulb
2 fresh tomatoes
2 glasses of water
salt and pepper
2/3 cup olive oil

For the bechamel sauce

5-6 tablespoons flour
250 grams of butter
400 grams of baked milk
800 grams of water - to dilute the milk
40 grams of grated low-melting hard cheese
3 egg yolks
1 teaspoon nutmeg powder
2 tablespoons breadcrumbs

How to make Greek moussaka

1. Peel the potatoes and cut them into long slices 2 cm thick.

2. Wash the eggplants and cut them into 2 cm thick slices. Place the sliced eggplants in salt water for 20 minutes to release the bitterness from them.

3. At medium temperature, fry potatoes on both sides in olive oil, then eggplant.

4. To prepare minced meat, grate 2 tomatoes and finely chop the onion.

5. Fry the onion in a saucepan, add minced meat to it and fry it for 7 minutes.

6. Add grated tomatoes, salt, pepper, nutmeg to the pan and pour 2 cups of water.

7. Cook the minced meat for approximately 45 minutes - until all the liquid has evaporated.

8. Once the potatoes, eggplant and minced meat are ready, start filling the baking sheet. Lay a layer of potatoes on the bottom, and a layer of eggplant on top of it. Spread the minced meat over the eggplants. Put another layer of eggplant on top of the minced meat, and again a layer of potatoes on top of the eggplant.

How to cook bechamel with eggs

Dilute baked milk water. Melt the butter in a saucepan over low heat. Once the butter has melted, add the flour to the pan - while constantly stirring the mixture. Then add the nutmeg and egg yolks to the pan, then - very slowly - pour in the milk.

Add fire. Remove the saucepan from the heat as soon as the mixture boils.

An alternative way to prepare bechamel is to slowly add grated cheese, stir until desired thickness. Then you do not need to sprinkle cheese on top of the casserole.

Pour the prepared béchamel sauce over the top potato layer and sprinkle the grated cheese and breadcrumbs.

Preheat the oven and bake at 200 degrees Celsius for approximately 1 hour and 15 minutes, until the crust is browned.

Moussaka - recipe with potatoes, zucchini and tomato sauce

It is generally accepted that the composition of moussak necessarily includes eggplant. But this is not a feature of all cuisines. In Romania and Serbia, tomatoes are used instead of eggplant. And in Bulgaria, the moussaka recipe provides for the formation of layers of potatoes and minced meat.

Recipe Ingredients: eggplant - 4 medium, zucchini - 3 medium, potatoes - 2 medium, Bell pepper- 2, onion - 1, tomato - 4-5, garlic - 2 cloves, tomato paste- 1 tbsp. spoon, ground beef - 500 g, seasonings (cumin, nutmeg, salt, pepper, coriander, thyme, oregano), fresh parsley, olive oil, parmesan - 70 g, bread crumbs.

Cooking. Cut the eggplant and zucchini into circles, put in a colander and generously salt. Cover with a lid and press down with a weight to drain the liquid. Leave for 20 minutes. Then fry in olive oil until light brown. Remove excess oil with kitchen paper.

Lightly boil potatoes in uniforms. Peel and cut into circles no more than 5 mm thick. Fry finely chopped onion, chopped peppers (pre-remove the seeds) until soft and slightly brown. Add 1 clove of crushed garlic. Fry ground beef in a pan with butter, seasoning it with spices, pepper and salt.

Make tomato sauce. Peel the tomatoes, cut into small pieces, mix with pasta and 1 clove of garlic. Season to taste and simmer over low heat until thickened.
Mix breadcrumbs with finely chopped parsley, finely grated cheese and spices.

Spread in layers in the form: first - a layer of potatoes, sprinkle with breadcrumbs, then a layer of minced meat, then a layer of eggplant, pour over half the tomato sauce and put the fried onions and peppers, sprinkle with breadcrumbs with herbs and cheese, then a layer of zucchini, pour them with the remaining tomato sauce and sprinkle with cheese.

Bake at 180C for about 30 minutes. Cover with foil for the first 10 minutes. Let cool for 15-20 minutes before serving.

Vegetarian moussaka without eggplant

Moussaka is terrible high-calorie dish. And at the same time delicious. Those who do not eat meat will love the recipe for a vegetarian casserole. To be exact, this is moussaka without meat, but with eggs and dairy products, that is, moussaka for lacto-ovo-vegetarians.

Recipe Ingredients: carrots - 250 g, celery - 1 root (about 100 g), onions - 2, olive oil, potatoes - 5, green green bean- 500 g, rice - 0.5 cups, eggs - 4, milk - 0.5-0.75 cups.

Making Moussaka for Vegetarians

Finely chop or grate the carrots and celery. Fry in oil until soft with finely chopped onion. Boil in uniforms, peel and grate potatoes on a coarse grater. Boil beans and rice separately. Cut beans into small pieces. Lay in layers in a dish, starting with potatoes.

Make a sauce of milk and eggs, salt and add your favorite spices. Can be done and classic bechamel. Pour over the vegetables (shake the mold a little so that the sauce reaches all the layers).
Bake for 20 minutes at 200 degrees. Cut the cooled moussaka into squares or rectangular pieces. Can be served with sour cream.

Moussaka, the recipe of which may vary depending on the territorial origin or simply the imagination of the chef, always turns out to be surprisingly tasty, fragrant, full-bodied and makes the most pleasant tasting experience.

Moussaka - a classic recipe

Greek Moussaka with Eggplant is an intricate dish that requires time, which is no doubt compensated by the perfect result. The main basic points that accompany the classic recipe and its variations:

Eggplant and potato slices are brought to half-cookedness in a pan or in the oven.
Minced meat is stewed with a tomato base, spices and wine.
Vegetables and stacked in a vessel for baking in the oven in layers.
The final layer is bechamel and cheese chips.

Moussaka with potatoes and minced meat

Next, you will learn how to make moussaka with potatoes. In the original, minced lamb should be used as the meat component. But not everyone likes this kind of meat, so they often take beef, less often pork and chicken. Fillet slices are twisted in a meat grinder or chopped with a blender. It takes 2 hours to make 6 servings of food.

Ingredients:

potatoes - 1.5 kg;
eggplant - 1 kg;
minced meat - 900 g;
onion - 150 g;
tomato puree- 150 g;
tomatoes - 300 g;
wine - 100 ml;
cheese - 250 g;
olive oil and butter - 150 g each;
flour - 100 g;
milk - 1 l;
spices.

Cooking

Vegetables are cut and baked for 10 minutes.
Fry meat with onion in fat, add tomatoes, wine, mashed potatoes, seasonings.
Flour is sautéed in oil, milk is poured in, salted, peppered, nutmeg is added and heated until thickened.
Lay layers of vegetables and meat base, sprinkling each with cheese.
Top everything with sauce and cheese.
Moussaka is baked in Greek at 180 degrees for 40 minutes.

Moussaka with minced meat

Meat moussaka, the recipe of which is described below, is prepared without potatoes, which are replaced with an additional amount of basic ingredients. For meat-eaters, this option will be more like it, because your favorite product becomes one of the main ones. here it replaces the simpler sauce mixture. From the indicated amount in 2 hours you will get 6 servings.

Ingredients:

eggplant - 1.5 kg;
minced meat - 1 kg;
onion - 150 g;
tomatoes - 500 g;
parmesan - 250 g;
sour cream - 100 g;
eggs - 6 pcs.;
oil - 100 ml;
spices.

Cooking

This moussaka recipe is easy to make.
Separately fry the meat with onions and eggplant mugs.
Lay the components with tomatoes in layers, sprinkling with parmesan.
Beat the eggs with sour cream, pour the contents of the mold with the mixture, crush with parmesan and bake at 200 degrees for half an hour.

Moussaka vegetable

Moussaka with eggplant, the recipe of which you will learn below, is prepared without meat, which in this case replace red lentils. The taste characteristics of the dish do not become worse from this, but rather acquire originality and a kind of piquancy. If necessary, eggs can be replaced with a brewed mixture of flour and milk. In 2 hours you can make a meal for 6 people.

Ingredients:

eggplant - 1 kg;
bell peppers- 250 g;
onion - 250 g;
lentils - 200 g;
tomatoes - 400 g;
garlic cloves - 4 pcs.;
ricotta - 250 g;
yogurt - 250 g;
cheese - 100 g;
eggs - 5 pcs.;
oil - 80 ml;
seasonings.

Cooking

Eggplant mugs and other vegetables are fried in different containers with onions and garlic.
Lentils are boiled and mixed with roast.
The resulting mass is laid out in a mold, alternating with eggplant.
Yogurt is mixed with ricotta, eggs and spices, spread on top and sprinkled with cheese.
Vegetarian moussaka is baked for 40 minutes at 200 degrees.

Moussaka with zucchini

Moussaka, the recipe of which is no less interesting than the previous ones, is made out with zucchini. They can completely replace eggplants, if they were not at hand on time, or use a duet of two vegetables. It is preferable to choose young fruits with soft seeds. It will take an hour and a half to make a delicious Greek dish for 6 people.

Ingredients:

zucchini - 0.5 kg;
eggplant - 0.7 kg;
minced meat - 700 g;
onion - 150 g;
tomatoes - 300 g;
wine - 100 ml;
cheese - 250 g;
olive oil and butter - 100 and 75 g;
flour - 90 g;
eggs - 2 pcs.;
milk - 700 ml;
oregano and cinnamon - ½ teaspoon each;
spices.

Cooking

Vegetables are cut into plates, fried in a pan or baked in the oven.
minced beef fry with onion cut into fat, pour in wine, add tomatoes, seasonings and cook until soft.
Milk is poured into the flour sautéed in butter, heated until thickened, eggs and half the cheese are added.
Spread the components in layers in a container, cover with sauce and the remaining shavings.
Finish cooking moussaka by baking until golden brown.

Moussaka in Bulgarian

Bulgarian moussaka, the recipe of which is simpler and faster than the others, is distinguished by its individual design. Prepared semi-finished vegetable mugs are laid out in containers vertically alternately with an accordion. The dish can be made both vegetable and with the addition of a meat component in the form of minced meat fried with tomato. In an hour, you can make 4 servings of food.

Ingredients:

potatoes and eggplants - 3 pcs.;
bell peppers - 2 pcs.;
tomatoes - 4 pcs.;
garlic - 3 cloves;
eggs - 3 pcs.;
sour cream - 200 g;
parmesan - 100 g;
seasonings.

Cooking

Realizing Bulgarian recipe moussaki, fry eggplant mugs a little, boil until half cooked and chop potatoes in the same manner and cut tomatoes.
The ingredients are placed in a mold, poured with an egg-sour cream mixture with spices and garlic, sprinkled with cheese.
The dish is baked for half an hour at 200 degrees.

Serbian moussaka - recipe

Delicious moussaka, the recipe of which is popular in Serbia, is made from potatoes and meat using a simplified technology. Peeled potatoes this time are cut into thin circles and laid raw for baking. Tomatoes are peeled and chopped a little thicker. For pouring, the components are simply mixed together until smooth. In 1.5 hours it will be possible to feed 6 eaters.

Ingredients:

potatoes - 1 kg;
onions and carrots - 100 g each;
minced meat - 800 g;
tomatoes - 500 g;
parmesan - 150 g;
For filling:
milk - 250 ml;
eggs - 3 pcs.;
oil - 150 ml;
spices.

Cooking

Minced meat is fried with onion and carrot slices, seasoned.
Lay potato and tomato mugs, fry in layers, fill with filling.
baked Serbian moussaka 30 minutes under foil and the same amount without it.

Moussaka in a slow cooker

Greek moussaka with potatoes and minced meat is surprisingly rich and tasty in a slow cooker. The food is baked in the "Baking" mode, and the time depends on the power of the device. As a sauce, instead of the recommended filling, you can use bechamel from half a liter of milk and flour sautéed in butter (50 g each). In 1.5 hours you get a dish for 4 people.