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Moussaka Mock Greek Style

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“I tweaked this recipe from one by Betty Gorondy Baird out of the "A Taste of Big Sandy" cookbook. This is affordable and the beans replace the eggplant in authentic recipes.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Clean potatoes (peeled or unpeeled)and slice 1/8 " thick and lengthwise making large oval slices.
  3. In a large skillet with enough oil to cover the sides of the potatoes, fry until browned and drain. Set aside.
  4. Dispose of hot grease and in same skillet brown beef and drain fat.
  5. Add pasta sauce of your choice and heat on low as not to spit.
  6. Drain can of beans and add to the meat sauce, continuing to heat through.
  7. Make bechamel (or white) sauce by melting butter in a sauce pan, add flour and mix well cooking for 2 minutes, slowly add milk and stir as it begins to thicken. Add salt, pepper and optional nutmeg and stir well. Remove from heat immediately and begin to allow to cool.
  8. In a 12 X 9 baking dish, lightly spray oil the dish and layer the potatoes on bottom.
  9. Second layer cover with meat sauce and sprinkle with parmesan cheese.
  10. In small bowl beat the egg well.
  11. Add to the semi-cooled bechamel sauce and mix quickly so egg won't curdle.
  12. As third layer, top the baking dish with white sauce.
  13. Sprinkle with optional bread brumbs.
  14. Bake for 30-40 minutes or until golden brown on top.
  15. Allow 10 minutes to set before cutting.

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