Easy Eggplant Moussaka
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Resting Time
30 mins
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Total Time
2 hrs 10 mins
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Servings
8 servings
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Calories
329 kcal
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Course
Main Course
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Cuisine
Mediterranean
Easy Eggplant Moussaka
Description
Easy Eggplant Moussaka begins with peppers salted and dried to reduce moisture, then brushed with olive oil and roasted until tender, creating a slightly firm but creamy vegetable layer. The meat sauce combines ground beef cooked with onion, garlic, tomatoes, and fragrant spices including oregano and cinnamon, providing a savory and aromatic filling.
Bechamel sauce made by cooking flour and butter into a roux and gradually whisking in warm milk until thickened forms a smooth, creamy topping enriched with eggs, salt, and nutmeg. Baking the assembled layers together creates a cohesive dish with a browned, soft top and tender, flavorful interior.
This moussaka works well as a hearty main course served hot. Its blend of spices and creamy texture contrasts the earthiness of eggplant and robust meat sauce, making it suitable as a comfort food or dinner centerpiece.
Store leftovers in an airtight container refrigerated for several days. Moussaka also freezes well when portioned or whole, requiring thawing before reheating at moderate oven temperatures until warmed through.
Ingredients
For the Eggplant Layer & assembly
- 3 large eggplant sliced lengthwise into ¼-inch thick slices
- salt to taste
- black pepper to taste
- olive oil for brushing
- ½ cup Parmesan Cheese shredded
For the Meat Sauce
- 1 tablespoon olive oil
- 1 onion chopped, large
- 1 pound ground beef
- 2 garlic minced, cloves
- 2 teaspoons oregano
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 15- ounce diced tomatoes with juices, canned
For the bechamel sauce
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 2 ½ cups milk warmed
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- 2 egg
Instructions
- Preheat the oven to 425°F.
- Prepare the eggplant. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Pat dry, then brush both sides of the eggplant pieces with olive oil and season with black pepper. Place on a sheet pan and roast for 20 minutes, flipping halfway through.
- Make the meat sauce. In a large skillet over medium heat, add olive oil, onions, ground beef and garlic. Season with oregano, cinnamon, salt and pepper. Cook, stirring occasionally with a wooden spoon until beef is browned and crumbled, about 10 minutes. Add the diced tomatoes, and reduce heat to low. Simmer uncovered until the sauce thickens, about 20 minutes.
- Make the bechamel sauce. Melt the butter in a saucepan over medium heat, then whisk in flour and cook, stirring occasionally, until it bubbles. Gradually pour in the warm milk, whisking constantly until it thickens. Bring the mixture to a boil, then decrease the heat to medium and continue cooking for 2 more minutes. Remove from heat and whisk in the salt and nutmeg. In a small bowl, beat the eggs. Then whisk in 2 tablespoons of the bechamel sauce into the eggs to temper them. Pour the mixture into the saucepan with the bechamel sauce and whisk again until the egg mixture is fully incorporated.
- Assemble the moussaka. Arrange half of the eggplant in an 8x11 baking dish. Add the meat sauce all over the eggplant and then layer the remaining eggplant on top. Pour the bechamel sauce over the top and smooth out with a spatula. Sprinkle the parmesan cheese on top.
- Bake. Decrease the oven temperature to 350°F and bake until the bechamel is set and golden, 35-40 minutes. Allow to cool for 30 minutes to set before slicing and serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- You can freeze the moussaka whole or sliced for up to 3 months; thaw in the fridge overnight before reheating.
- Reheat frozen moussaka in a 350°F oven until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 386mg | 16% |
| Potassium | 856mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 519IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 232mg | 23% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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