Skillet Moussaka
Transform your dinner routine with this irresistible Skillet Moussaka—a simplified, one-pan take on the classic Greek comfort food. This hearty dish layers tender, golden-brown eggplant slices with a spiced, savory ground beef and tomato sauce, all topped with a luscious, creamy Parmesan béchamel. Infused with flavors like cinnamon and oregano, this recipe captures the essence of Mediterranean cuisine while offering the convenience of stovetop cooking and a quick broil finish. With its 20-minute prep time and fewer dishes to clean, this skillet-style moussaka is perfect for busy weeknights or cozy family meals. Serve it straight from the skillet for a rustic, show-stopping presentation that’s as satisfying as it is flavorful!
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 tablespoons Olive oil
- 1 pound Ground beef
- 1 medium, diced Onion
- 2 minced Garlic cloves
- 2 tablespoons Tomato paste
- 1 14-ounce can Diced tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 0.25 teaspoons Nutmeg
- 0.5 cups, grated Parmesan cheese
Instructions
Slice the eggplants into 1/4-inch rounds and sprinkle them lightly with salt. Let them rest for 10 minutes, then pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant slices in batches, cooking until golden brown on both sides, about 2-3 minutes per side. Add more oil as needed. Remove the cooked eggplant and set it aside.
In the same skillet, add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat, then add the diced onion and garlic. Cook until the onion is softened, about 3 minutes.
Stir in the tomato paste, diced tomatoes, cinnamon, oregano, salt, and pepper. Let the mixture simmer for 5-7 minutes until thickened. Remove from the skillet and 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 whisk in the milk and continue cooking until the mixture thickens, about 3-4 minutes.
Stir in the nutmeg and Parmesan cheese, and season with a pinch of salt and pepper. Remove from heat.
Preheat your oven broiler to high. Return half of the cooked eggplant slices to the skillet, layering them evenly across the bottom. Spread the meat sauce on top, then layer with the remaining eggplant slices.
Pour the béchamel sauce evenly over the top layer of eggplant. Place the skillet under the broiler for 3-5 minutes, or until the top is golden and bubbly.
Remove from the oven and let it sit for 5 minutes before serving. Enjoy your skillet moussaka!
Nutrition Facts
Calories |
2776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 75.7 g | 378% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 508 mg | 169% | |
| Sodium | 5040 mg | 219% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 80.0 g | ||
| Protein | 128.1 g | 256% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 1417 mg | 109% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 5530 mg | 118% | |
*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.
