How does What's For Dinner work?

Tell us what you eat, what you avoid, and your budget. In 30 seconds, you get a 3-day meal plan with recipes and a grocery list. Free, no credit card. If it clicks, subscribe and we send you a full week, every week.

Is the free meal plan really free?

Completely. No credit card, no trial that auto-charges. You get a real 3-day plan with real recipes and a real grocery list. We think once you try it, you won't want to go back to winging it.

Can I customize for allergies and dietary restrictions?

Down to the ingredient. Vegetarian, vegan, gluten-free, keto, nut allergies, shellfish, whatever it is. Every meal is built around it. Your plan won't just avoid things, it'll be good despite them.

What if I don't like the meal plan?

Hit regenerate. New plan, same preferences, zero guilt. You get 2 regenerations per week. We'd rather you love every meal than settle.

Can I cancel my meal plan subscription anytime?

One click from your dashboard. No phone calls, no retention emails, no guilt trip. You keep access through the end of your billing period.

What kind of meals are included in the plan?

Real food you'd actually make. 15-minute weeknight dinners, weekend projects, breakfasts that aren't just cereal. Common ingredients you can find anywhere.

Does What's For Dinner work for families?

Works for one, works for six. You set your household size and we adjust portions, grocery quantities, the whole plan. Couples, families, solo cooks, all covered.

🇬🇷

Moussaka

Layers of silky roasted eggplant, spiced lamb and tomato sauce, and a golden bechamel topping baked until bubbly. The crown jewel of Greek comfort food.

DinnerGreekAdvanced

30 min

Prep

1 hr

Cook

1 hr 30 min

Total

Servings

Advanced

Difficulty

Instructions

Salt the eggplant slices and let them sit for 20 minutes to draw out moisture. Pat dry. Brush with olive oil and roast at 400F for 20 minutes until golden.

Tip: Salting the eggplant removes bitterness and excess moisture, so it doesn't make the dish watery.

Brown the lamb in a skillet over medium-high heat, breaking it up. Add onion and garlic, cook 3 minutes. Add crushed tomatoes, wine, cinnamon, and allspice. Simmer 15 minutes until thick.

Make the bechamel: melt butter, whisk in flour for 1 minute, gradually add milk while whisking. Cook until thick, about 5 minutes. Remove from heat, whisk in egg yolk and nutmeg.

Layer in a 9x13 baking dish: eggplant, then meat sauce, then eggplant again, then pour the bechamel over the top. Spread evenly.

Bake at 375F for 35-40 minutes until the top is golden brown and bubbling. Let rest for 15 minutes before cutting (this is critical for clean slices).

Nutrition per Serving

440kcal

Calories

24g

Protein

22g

Carbs

28g

Fat

Fiber

Love this recipe?

Get a full weekly meal plan built around your favorites, with recipes and a grocery list.

Get your free plan

Moussaka

Ingredients

For the bechamel

Instructions

Nutrition per Serving

Tags

You Might Also Like

Homemade Lasagna

Ratatouille

Chicken Souvlaki

Love this recipe?