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.
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Recipe Information
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
Instructions
Preheat the oven to 375°F (190°C).
Peel the sweet potatoes and russet potatoes. Slice them into 1/4-inch thick rounds, keeping them separate. Set aside.
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.
Dice the zucchini and eggplant. Add them to the skillet and sauté for 5-7 minutes until softened.
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.
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.
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.
Add the nutmeg, 1 teaspoon of salt, and Parmesan cheese to the béchamel. Remove from heat and whisk in the egg yolks. Set aside.
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.
Repeat the layering process with the remaining potatoes and vegetable filling.
Pour the béchamel sauce evenly over the top layer, ensuring complete coverage. Sprinkle the breadcrumbs evenly over the sauce.
Bake in the preheated oven for 40-50 minutes, or until the top is golden and bubbling.
Remove the moussaka from the oven and let it rest for 10-15 minutes before serving.
Nutrition Facts
Calories |
3097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.1 g | 192% | |
| Saturated Fat | 55.4 g | 277% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 11460 mg | 498% | |
| Total Carbohydrate | 371.3 g | 135% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 116.2 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1635 mg | 126% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 7622 mg | 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.
