Servings
Font
Back
5.0 from 384 votes

Easy Eggplant Moussaka

This Easy Eggplant Moussaka recipe is a quick version of the Greek dish made with layers of eggplant and spiced ground beef and topped with a bechamel sauce.

Prep Time
20 mins
Cook Time
1 hr 20 mins
Resting Time
30 mins
Total Time
2 hrs 10 mins
Servings: 8 servings
Calories: 329 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

For the Eggplant Layer & assembly
  • 3 large eggplants sliced lengthwise into ¼-inch thick slices
  • salt and pepper to taste
  • olive oil for brushing
  • ½ cup shredded Parmesan cheese
For the Meat Sauce
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 pound ground beef
  • 2 garlic cloves minced
  • 2 teaspoons oregano
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 15- ounce canned diced tomatoes with juices
For the bechamel sauce
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 2 ½ cups milk warmed
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 2 eggs

Instructions

    Cup of Yum
  1. Preheat the oven to 425°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Recipe: This moussaka recipe adapted from The Guardian Life & Style.
  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
  • Freezing Instructions: You can also freeze the moussaka for up to 3 months. Freeze it cut up into slices or all together in the baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Nutrition Information

Calories 329kcal (16%) Carbohydrates 22g (7%) Protein 20g (40%) Fat 19g (29%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 106mg (35%) Sodium 386mg (16%) Potassium 856mg (24%) Fiber 7g (28%) Sugar 12g (24%) Vitamin A 519IU (10%) Vitamin C 10mg (11%) Calcium 232mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 329

% 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.