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–+ servings
Greek Moussaka with Eggplant and Beef

Greek Moussaka with Eggplant and Beef

Discover the rich flavors of Greek Moussaka with Eggplant and Beef. This hearty dish combines spiced beef, roasted eggplant, and creamy béchamel for a comforting meal perfect for family dinners.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large eggplants sliced into 1/4-inch rounds
  • 1 tablespoon salt for drawing out moisture from the eggplant
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 can (14 oz) crushed tomatoes
  • 1 teaspoon cinnamon
  • 1 teaspoon dried oregano
  • salt and pepper to taste seasoning
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups milk
  • 2 eggs lightly beaten
  • a pinch nutmeg freshly grated (optional)

Equipment

  • Baking dish (9x13 inches)
  • Skillet
  • Saucepan
  • Whisk
  • Wooden spoon

Method
 

  1. Salt the eggplant slices and let them sit for 30 minutes to draw out excess moisture and bitterness.
  2. Pat the eggplant slices dry with paper towels, brush with olive oil, and roast at 400°F for 20 minutes until golden brown.
  3. In a large skillet, heat olive oil over medium heat and sauté the onions until translucent, then add garlic and cook for another minute.
  4. Add the ground beef to the skillet, breaking it up until browned. Stir in crushed tomatoes, cinnamon, oregano, salt, and pepper, and let simmer for 15 minutes.
  5. In a saucepan, melt butter and whisk in flour, cooking for a minute. Gradually add milk, stirring constantly until thickened. Remove from heat and stir in beaten eggs and a pinch of nutmeg.
  6. In a greased baking dish, layer half of the roasted eggplant, followed by the beef filling, then the remaining eggplant slices, and pour the béchamel sauce over the top.
  7. Bake at 375°F for 45 minutes until the top is golden and bubbly, then let it rest for 15 minutes before slicing.

Nutrition

Calories: 350kcalCarbohydrates: 20gProtein: 22gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 3mg

Notes

For a more traditional flavor, substitute ground beef with ground lamb. If you’re not a fan of eggplant, zucchini or potatoes can be used instead. Consider using gluten-free flour for the béchamel to accommodate dietary needs. Store leftovers tightly covered in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently in the oven for best texture. For a quicker option, you might use a store-bought béchamel sauce, just enhancing it with nutmeg and eggs.
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