Easy Moussaka
Transform your dinner table with this *Easy Moussaka* recipe, a simplified take on the classic Greek comfort food that’s bursting with Mediterranean flavor. Perfectly roasted eggplant slices are layered with a rich, spiced ground beef or lamb filling, featuring aromatic cinnamon and paprika, and a deeply flavorful tomato base. Topped with a velvety béchamel sauce infused with Parmesan and a hint of nutmeg, this casserole is baked to golden perfection. With just 30 minutes of prep time, this recipe makes it easy to enjoy a hearty, crowd-pleasing dish that’s perfect for family dinners or casual entertaining. Pair it with a crisp side salad and a slice of crusty bread for a complete meal that’s just as satisfying as a trip to the Greek Isles!
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Recipe Information
Ingredients
- 2 large eggplants
- 4 tablespoons olive oil
- 500 grams ground beef or lamb
- 1 large onion
- 3 units garlic cloves
- 0.5 teaspoons cinnamon
- 1 teaspoons paprika
- 2 tablespoons tomato paste
- 400 grams crushed tomatoes
- 1 teaspoons dried oregano
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 500 milliliters milk
- 50 grams Parmesan cheese
- 1 large egg
- 0.25 teaspoons nutmeg
Instructions
Preheat your oven to 200°C (390°F).
Slice the eggplants into 1cm thick rounds, brush them on both sides with 2 tablespoons of olive oil, and season with a pinch of salt. Lay them on a baking sheet and roast for 20 minutes, turning halfway, until golden brown. Set aside.
In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.
Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spatula.
Stir in the cinnamon, paprika, dried oregano, tomato paste, and crushed tomatoes. Add 1 teaspoon of salt and 0.5 teaspoon black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring continuously, until the sauce thickens (about 5 minutes).
Remove the saucepan from heat and stir in the Parmesan cheese and nutmeg. Allow to cool slightly, then whisk in the beaten egg.
Grease a 9x13-inch baking dish. Layer half of the roasted eggplants at the bottom of the dish. Spread the meat sauce evenly over the eggplants, followed by the remaining eggplants. Top with the béchamel sauce, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy your delicious, easy moussaka!
Nutrition Facts
Calories |
475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 535 mg | 23% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.9 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 234 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 936 mg | 20% | |
*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.
