Heat the vegetable oil in a deep skillet over medium heat. Add the diced onions and red bell pepper. Sauté until softened and translucent, about 5–7 minutes.

Add the ground beef and cook, stirring frequently, until browned and fully cooked, about 15 minutes.

Season with garlic powder, sweet paprika, salt, and pepper. Stir to combine, then set aside.

Preheat your oven to 450°F (232°C).

In a large bowl, toss the potato slices with vegetable oil, oregano, salt, and pepper until evenly coated.

Lightly grease a 9x13-inch baking dish.

Layer ⅓ of the potato slices evenly across the bottom of the dish.

Spread half of the meat filling over the potatoes.

Add another ⅓ of the potatoes, followed by the remaining meat filling.

Finish with a final layer of potatoes, ensuring they cover the top evenly.

Cover the baking dish with aluminum foil and place it in the oven. Bake for 40 minutes.

Prepare the Creamy Topping:

In a medium bowl, whisk together the eggs, sour cream, and heavy cream until smooth.

Remove the dish from the oven and discard the foil. Pour the topping evenly over the potatoes.

Return the uncovered dish to the oven and bake for an additional 20 minutes, or until the topping is set and golden brown.

Let the moussaka rest for 15–20 minutes before slicing and serving.

Enjoy this classic Serbian dish with a crisp salad or crusty bread for a complete meal!