Description
A simplified and quicker version of traditional Greek moussaka, featuring layers of sautéed eggplant, seasoned ground beef, and a creamy béchamel sauce, perfect for a comforting meal without the fuss.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400g (14 oz) ground beef
- 1 can (400g) crushed tomatoes
- 1 teaspoon cinnamon
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the béchamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup shredded mozzarella cheese (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Salt the eggplant slices and let sit for 20 minutes, then pat dry.
- Heat olive oil in a large skillet and sauté eggplant slices until golden brown on both sides. Set aside.
- In the same skillet, cook onion and garlic until softened.
- Add ground beef, cook until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 10 minutes.
- Prepare béchamel sauce: melt butter in saucepan, whisk in flour, cook 1-2 minutes. Gradually add milk, whisking until thickened. Season with nutmeg, salt, and pepper. Remove from heat and stir in beaten egg and Parmesan.
- In a baking dish, layer half of the eggplant slices, spread beef mixture over them, then cover with remaining eggplant slices.
- Pour béchamel sauce evenly over the top. Sprinkle mozzarella if using.
- Bake for 30-35 minutes until bubbly and golden on top. Let rest 10 minutes before serving.
Notes
- Salting eggplant reduces bitterness and excess moisture.
- You can substitute ground lamb for beef for a more authentic flavor.
- Add a pinch of nutmeg to the meat sauce for extra depth.
- Letting the dish rest before serving helps it set and slice better.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 7g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 95mg
Keywords: moussaka, greek casserole, eggplant bake, comfort food, easy greek recipe