Easy Eggplant Moussaka

Baked eggplant moussaka with a serving removed on a plate nearby and a spatula lifting up another serving.

4.97 from 128 votes

This Easy Eggplant Moussaka recipe is a quick version of the Greek dish made with layers of eggplant and spiced ground beef and topped with a bechamel sauce

Course Entree

Cuisine Mediterranean

Prep Time 20

Cook Time 1 20

Resting Time 30

Total Time 2 10

Servings servings

Calories 329kcal

Author Yumna Jawad

Equipment

Ingredients

For the Eggplant Layer & assembly

3 large eggplants sliced lengthwise into ¼-inch thick slices
Salt and pepper to taste
Olive oil for brushing
½ cup shredded parmesan cheese

For the Meat Sauce

1 tablespoon olive oil
1 large onion chopped
1 pound ground beef
2 garlic cloves minced
2 teaspoons oregano
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon black pepper
1 15- ounce canned diced tomatoes with juices

For the bechamel sauce

4 tablespoons butter
¼ cup all-purpose flour
2 ½ cups milk warmed
½ teaspoon salt
¼ teaspoon nutmeg
2 eggs

Instructions

Preheat the oven to 425°F.
Prepare the eggplant. Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Pat dry, then brush both sides of the eggplant pieces with olive oil and season with black pepper. Place on a sheet pan and roast for 20 minutes, flipping halfway through.
Make the meat sauce. In a large skillet over medium heat, add olive oil, onions, ground beef and garlic. Season with oregano, cinnamon, salt and pepper. Cook, stirring occasionally with a wooden spoon until beef is browned and crumbled, about 10 minutes. Add the diced tomatoes, and reduce heat to low. Simmer uncovered until the sauce thickens, about 20 minutes.
Make the bechamel sauce. Melt the butter in a saucepan over medium heat, then whisk in flour and cook, stirring occasionally, until it bubbles. Gradually pour in the warm milk, whisking constantly until it thickens. Bring the mixture to a boil, then decrease the heat to medium and continue cooking for 2 more minutes. Remove from heat and whisk in the salt and nutmeg. In a small bowl, beat the eggs. Then whisk in 2 tablespoons of the bechamel sauce into the eggs to temper them. Pour the mixture into the saucepan with the bechamel sauce and whisk again until the egg mixture is fully incorporated.
Assemble the moussaka. Arrange half of the eggplant in an 8x11 baking dish. Add the meat sauce all over the eggplant and then layer the remaining eggplant on top. Pour the bechamel sauce over the top and smooth out with a spatula. Sprinkle the parmesan cheese on top.
Bake. Decrease the oven temperature to 350°F and bake until the bechamel is set and golden, 35-40 minutes. Allow to cool for 30 minutes to set before slicing and serving.

Notes

Recipe: This moussaka recipe adapted from The Guardian Life & Style.

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.

Freezing Instructions: You can also freeze the moussaka for up to 3 months. Freeze it cut up into slices or all together in the baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Make Ahead Tips: You can make this moussaka ahead of time. Simply assemble fully and cover in the fridge until ready to bake. Add 5 to 10 minutes to the cooking time.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of ground beef, you can use ground turkey. But traditionally this is made with ground lamb.
Use fresh tomatoes along tomato paste instead of canned tomatoes if you prefer.

Nutrition