Crock Pot Moussaka

Crock Pot Moussaka Recipe

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Theresa K


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 vote

1 Hr 20 Min
1 Hr
Slow Cooker Crock Pot


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1 large
1 large
1 large
yellow onion, chopped
2 clove
garlic, minced
1 sprig(s)
parsley, finely chopped
1/2 tsp
dried oregano
2 medium
russet potatoes
1 can(s)
crushed tomatos
2 Tbsp
tomato puree
1 lb
ground beef or ground lamb (or a mixture)
2 pinch
1 c
parmesan cheese
salt for pressing
salt and pepper to taste


4 Tbsp
5 Tbsp
4 c
1 1/2 tsp
1/4 tsp
ground cinnamon
1/2 tsp
ground nutmeg

How to Make Crock Pot Moussaka


  • 1Slice 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.
  • 2Brown 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.
  • 3In another pot, boil peeled potatoes until just done.... not too soft they fall apart. Once cooled, slice into 1 inch slices.
  • 4Bechmel 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.)
  • 5The 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.
  • 6Rub 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.
  • 7Cover 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!

Printable Recipe Card

About Crock Pot Moussaka

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek

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