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crock pot moussaka

(1 rating)
Teekay avatar
Recipe by
Theresa K
@Teekay
colorado springs, CO

My oven has seen it's better days so cooking here revolves around not using it and instead becoming creative with the other appliances. Moussaka is a bit time consuming to prep, as most of the ingrediants are prepared separately and then assembled. This recipe can also be used with a casserole dish and made in the oven, cooking until the Bechamel sauce is golden. Increase or decrease ingrediants depending on size of dish or crock pot.

(1 rating)
yield 6 -8
prep time 1 Hr 20 Min
cook time 1 Hr
method Slow Cooker Crock Pot

Ingredients For crock pot moussaka

  • 1 lg
    eggplant
  • 1 lg
    zucchini
  • 1 lg
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 1 sprig
    parsley, finely chopped
  • 1/2 tsp
    dried oregano
  • 2 md
    russet potatoes
  • 1 can
    crushed tomatos
  • 2 Tbsp
    tomato puree
  • 1 lb
    ground beef or ground lamb (or a mixture)
  • 2 pinch
    sugar
  • 1 c
    parmesan cheese
  • salt for pressing
  • salt and pepper to taste
  • BECHMEL SAUCE
  • 4 Tbsp
    flour
  • 5 Tbsp
    butter
  • 4 c
    milk
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    ground cinnamon
  • 1/2 tsp
    ground nutmeg

How To Make crock pot moussaka

  • 1
    Slice eggplants and zucchini about 1 inch thick. Salt lightly and place in strainer with heavy pot on top of them to press out liquid. At least 15 minutes though closer to an hour is better.
  • 2
    Brown the ground meat. After browned add chopped onions, minced garlic, chopped parsley, oregano and a pinch of salt and pepper until onions are transparent. Add crushed tomatoes and paste with a pinch of sugar. Let simmer until liquid is absorbed or dissipated.
  • 3
    In another pot, boil peeled potatoes until just done.... not too soft they fall apart. Once cooled, slice into 1 inch slices.
  • 4
    Bechmel Sauce Heat with medium low temp, the butter with the flour and make a golden roux (a paste that is cooked until golden) about 7 minutes. In a separate pan, heat milk til scalding (not boiling, just before so) Add milk a cup at a time to flour mixture and stir til smooth, continue. Continue to stir and bring to a soft boil. It may take a few moments, stir until sauce is smooth and glossy. (not grainy from the flour)Add salt, nutmeg and cinnamon and mix. Take off heat and put aside. (If too much is made, refrigerate the rest for other uses.)
  • 5
    The eggplant and zucchini slices can be prepared in a few different ways, one being a simple flour coating and frying them til tender, the other grilling with olive oil, or finally using breadcrumbs and egg white wash and backing until tender.
  • 6
    Rub the Crock Pot with a light coat of olive oil. Assembly will be, the bottom layer the meat tomato mixture and then about a quarter of the Parmesan cheese. Add slice potatoes on top and more Parmesan. Next a layer of zucchini and finally of the eggplant slices. Top with the rest of the Parmesan cheese.
  • 7
    Cover with Bechmel sauce, pouring into all the "cracks" and gaps. Cook on high for about an hour and a half. The top will not be browned as if made in the oven, but will have dried out enough to be spongy. This same recipe can be doubled and made in a pan and put in the oven, baked until top is golden. This messes up a lot of pans, but oh so worth it!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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