The recipe below is Vlada’s own version of Moussaka and it is absolutely delicious. The key component is to have FRESH ingredients.
- 1 cup of olive oil
- 2 medium sweet onions (chopped)
- 10-12 potatoes (thinly sliced)
- 4-5 zucchinis (medium sliced)
- 3 ground turkey packages
- 1 tablespoon of salt for meat
- 1 teaspoon of black pepper for meat
- 1 teaspoon of garlic powder for meat
- 1 teaspoon of Hungarian sweet paprika for meat
- 1 teaspoon of Thyme or an amount per your taste
- 3-4 sweet potatoes (thinly sliced)
- 4 tomatoes thinly sliced (depending on size you may need more or less)
- 15 slices of American cheese (approximate)
- Extra salt and pepper for layers
- 10 eggs
- 1 teaspoon salt for sauce
- 1/2 teaspoon black pepper for sauce
- 1 cup of parmesan cheese
- 2 cups of milk
- 1 cup of fresh parsley
Note that this recipe is made for a large crowd of about 15-16 people. This is a great opportunity for you to invite your neighbors over or feed a large family. If you do not have a large and deep casserole dish, you can split this recipe into two casserole dishes of regular size.
- Heat 1/2 cup of olive oil in a large skillet.
- Drizzle some oil into a large and deep casserole dish.
- Add the chopped sweet onions to the skillet.
- While the onions cook, cover the casserole dish with sliced potatoes while slightly overlapping in layers. Sprinkle them with salt (see video below).
- Layer the potatoes with sliced zucchinis and sprinkle them with salt again.
- The onions should be golden brown by now and you can add the ground turkey to the skillet with the onions.
- Let the turkey cook through a bit.
- Preheat the oven to 360F.
- Add 1 tablespoon of salt, 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of Hungarian sweet paprika to the meat mixture.
- When the turkey is done, you can sprinkle all of it, including the juices, on top of the zucchini.
- Add the sliced sweet potatoes in a layer on top of that.
- Add another layer of regular potatoes on top of that. Sprinkle with salt and pepper.
- Drizzle another half cup of olive oil on top of that.
- Add some sliced tomatoes as another layer. You do not need to overlap these.
- Wipe the excess juices from the top of the casserole dish so that they do not burn. Cover with foil.
- Roast in oven for about 45 minutes. You will be able to tell if the potatoes are done by sticking a fork into them and seeing if it goes through the potatoes easily.
- While the dish is roasting, whip 10 eggs with salt and pepper really well in a bowl.
- Add parmesan cheese and milk. Whip well.
- Add 1 cup of fresh parsley to the mix.
- When the dish is roasted, layer with American sliced cheese.
- Pour the egg mixture over the dish.
- Set the dish back in oven for another 10-15 minutes uncovered until the cheese and egg are done.
We hope you enjoy this recipe. Please see the video below showing how Vlada makes this dish easily with her helper.