Easy Eggplant Moussaka
Indulge in the Mediterranean flavors of this *Easy Eggplant Moussaka*, a comforting and satisfying one-pan dish perfect for weeknight dinners or casual gatherings. Layered with tender roasted eggplant, a savory spiced meat sauce infused with cinnamon and oregano, and a creamy, cheesy béchamel topping, this recipe delivers big flavor with minimal effort. With a prep time of just 30 minutes, this simplified version of the Greek classic uses everyday ingredients like ground beef or lamb, pantry staples, and fresh eggplants to create a hearty yet elegant meal. Serve this golden-baked moussaka with a crisp salad or warm bread, and prepare to win over every appetite at the table!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 500 grams ground beef or lamb
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 0.5 teaspoons cinnamon
- 1 teaspoons dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 50 grams grated Parmesan cheese
- 1 egg yolk
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1cm-thick rounds. Lay them on a baking sheet, brush both sides with 2 tablespoons of olive oil, and sprinkle lightly with salt. Roast in the oven for 20 minutes, flipping halfway through, until golden and soft.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet. Cook, breaking it up with a spoon, until browned, about 7-8 minutes.
Stir in the tomato paste, crushed tomatoes, cinnamon, oregano, 1 teaspoon of salt, and black pepper. Reduce the heat and let the sauce simmer for 15 minutes until slightly thickened. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
Remove the béchamel sauce from the heat and stir in the Parmesan cheese and egg yolk. Set aside.
In a 9x13-inch (or similar) baking dish, layer half of the roasted eggplant slices. Spread half of the meat sauce over the eggplants. Repeat with a second layer of eggplant and meat sauce.
Pour the béchamel sauce evenly over the top, spreading it out with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbling and golden brown.
Let the moussaka rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.2 g | 287% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 5278 mg | 229% | |
| Total Carbohydrate | 136.7 g | 50% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 73.4 g | ||
| Protein | 143.5 g | 287% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1568 mg | 121% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5701 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
