Mini Moussaka
Transform your dinner table with this delightful Mini Moussaka recipe, a creative twist on the classic Mediterranean casserole presented in individual portions. These adorable, muffin-sized Moussakas feature tender layers of golden pan-fried eggplant, a spiced ground lamb (or beef) filling infused with cinnamon and oregano, and a luscious Parmesan-infused béchamel topping. Perfectly baked until bubbly and golden, this dish is as visually impressive as it is delicious. Ideal for dinner parties, meal prep, or weeknight indulgence, these Mini Moussakas are easy to serve and bursting with authentic Greek flavors. Ready in just 90 minutes, they offer a comforting yet refined culinary experience you'll want to revisit again and again.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 4 tablespoons Olive oil
- 500 grams Ground lamb (or beef)
- 1 medium, finely chopped Yellow onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams Diced tomatoes (canned)
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons All-purpose flour
- 300 milliliters Whole milk
- 2 tablespoons Butter
- 50 grams Freshly grated Parmesan cheese
- 1 Egg
- 0.25 teaspoons Nutmeg
- 50 grams Breadcrumbs
Instructions
Preheat your oven to 190°C (375°F) and set aside a muffin tin.
Slice the eggplants into 1/4-inch (5 mm) thick rounds. Lay them on a tray, sprinkle with salt, and let them sit for 20 minutes to draw out excess moisture. Pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the eggplant slices in batches until golden on both sides. Add more oil as needed. Set aside on paper towels to absorb excess oil.
In another pan, heat the remaining 2 tablespoons of olive oil. Brown the ground lamb (or beef) over medium heat, breaking it up with a wooden spoon. Add the chopped onion and minced garlic. Cook until the onion is soft and translucent.
Stir in the tomato paste and cook for 1-2 minutes. Add the diced tomatoes, ground cinnamon, dried oregano, salt, and black pepper. Let the sauce simmer for 10 minutes, allowing it to thicken. Remove from heat.
To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux. Gradually whisk in the milk, making sure there are no lumps. Cook until thickened. Remove from heat and stir in the Parmesan cheese, nutmeg, and beaten egg.
Lightly grease the muffin tin and sprinkle breadcrumbs into each cup, shaking off the excess.
Layer each muffin cup with a slice of eggplant at the bottom, then a spoonful of the meat mixture, followed by another eggplant slice. Top each cup with a generous spoonful of béchamel sauce.
Bake in the preheated oven for 25-30 minutes, or until the béchamel is golden and bubbly.
Allow the Mini Moussaka to cool slightly before carefully removing each portion from the muffin tin. Serve warm.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 204 mg | 16% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 754 mg | 16% | |
*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.
