Two Potato Moussaka

Delight in the comforting layers of Two Potato Moussaka, a creative twist on the classic Mediterranean dish that pairs sweet potatoes and russet potatoes for a perfect balance of earthy and subtly sweet flavors. This hearty, vegetarian recipe is packed with roasted zucchini, eggplant, and a fragrant spiced tomato filling infused with cinnamon, smoked paprika, and oregano. Topped with a rich and creamy Parmesan béchamel sauce and a golden breadcrumb crust, this moussaka offers a symphony of textures and flavors in every bite. With just the right amount of prep, it’s a stunning main dish ideal for family dinners or entertaining guests. Serve it warm with a crisp side salad or crusty bread for a truly satisfying meal.

Nutriscore Rating: 68/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 large sweet potatoes
• 2 large russet potatoes
• 4 tablespoons olive oil
• 1 large yellow onion
• 3 garlic cloves
• 2 medium zucchini
• 1 medium eggplant
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 1 teaspoons smoked paprika
• 1 teaspoons dried oregano
• 2 teaspoons salt
• 0.5 teaspoons black pepper
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups milk
• 0.25 teaspoons nutmeg
• 0.5 cups grated Parmesan cheese
• 2 large egg yolks
• 0.25 cups breadcrumbs

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel the sweet potatoes and russet potatoes. Slice them into 1/4-inch thick rounds, keeping them separate. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice the onion and mince the garlic. Sauté the onion for 3-4 minutes until soft, then add the garlic and cook for another minute.

Step 4

Dice the zucchini and eggplant. Add them to the skillet and sauté for 5-7 minutes until softened.

Step 5

Stir in the canned diced tomatoes, tomato paste, cinnamon, smoked paprika, dried oregano, 1 teaspoon of salt, and black pepper. Simmer the mixture for 10 minutes, then set aside.

Step 6

In a large pot, parboil the sliced sweet potatoes and russet potatoes separately for 5-7 minutes each, until just tender but still holding their shape. Drain and set aside.

Step 7

To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the sauce thickens.

Step 8

Add the nutmeg, 1 teaspoon of salt, and Parmesan cheese to the béchamel. Remove from heat and whisk in the egg yolks. Set aside.

Step 9

Lightly grease a 9x13-inch baking dish with olive oil. Layer half the sweet potato slices at the bottom, followed by half the russet potato slices. Spread half of the vegetable mixture over the potatoes.

Step 10

Repeat the layering process with the remaining potatoes and vegetable filling.

Step 11

Pour the béchamel sauce evenly over the top layer, ensuring complete coverage. Sprinkle the breadcrumbs evenly over the sauce.

Step 12

Bake in the preheated oven for 40-50 minutes, or until the top is golden and bubbling.

Step 13

Remove the moussaka from the oven and let it rest for 10-15 minutes before serving.

Nutrition Facts

Serving size	3147.2 grams (3147.2g)

Amount per serving	% Daily Value*
Calories	3097

Total Fat 150.10g	192%
Saturated Fat 55.40g	277%
Polyunsaturated Fat 11.10g
Cholesterol 592mg	197%
Sodium 11460mg	498%
Total Carbohydrate 371.30g	135%
Dietary Fiber 54.30g	194%
Total Sugars 116.20g
Protein 84.00g	168%

Vitamin D 260IU	1299%
Calcium 1635mg	126%
Iron 21mg	114%
Potassium 7622mg	162%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 10.6%

Carbs: 46.8%