Moussaka for the Crock Pot
Indulge in the comforting flavors of Greece with this effortless "Moussaka for the Crock Pot," a slow-cooked twist on the classic dish. Tender layers of golden sautéed eggplant, spiced ground beef or lamb, and a creamy, nutmeg-kissed béchamel sauce meld together beautifully as they simmer for hours, filling your home with an irresistible aroma. This recipe features warm spices like cinnamon and allspice, a rich tomato base, and a cheesy, velvety topping, making it an ideal make-ahead meal for busy days. Perfect for family dinners or entertaining guests, this crock pot moussaka delivers authentic Mediterranean flavors without the fuss of traditional preparation.
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Recipe Information
Ingredients
- 2 medium Eggplants
- 3 tablespoons Olive oil
- 1 pound Ground beef or lamb
- 1 medium Onion
- 3 cloves Garlic
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoons Dried oregano
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.25 teaspoons Nutmeg
- 1 large Egg
- 0.5 cups Grated Parmesan cheese
Instructions
Slice the eggplants into 1/4-inch-thick rounds. Sprinkle them with salt and set aside for 20 minutes to draw out moisture. Pat them dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, lightly brown the eggplant slices on each side. Set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it into small pieces with a spoon. Drain any excess grease.
Stir in the diced tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and black pepper. Simmer for 10 minutes, allowing the flavors to meld. Set the meat sauce aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk, whisking to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
Remove the saucepan from heat and stir in the nutmeg and Parmesan cheese. Let the béchamel cool slightly, then whisk in the egg. Set aside.
Lightly grease the inside of your crock pot. Layer half of the eggplant slices at the bottom, followed by half of the meat sauce. Repeat with the remaining eggplant and meat.
Pour the béchamel sauce evenly over the top layer of meat sauce, spreading it with a spatula.
Cover the crock pot and cook on low for 6 hours or until the moussaka is bubbling and set.
Turn off the crock pot and let the moussaka rest for 15 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
2660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4337 mg | 189% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 58.7 g | ||
| Protein | 127.3 g | 255% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1291 mg | 99% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4693 mg | 100% | |
*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.
