Easy Moussaka

Transform your dinner table with this *Easy Moussaka* recipe, a simplified take on the classic Greek comfort food that’s bursting with Mediterranean flavor. Perfectly roasted eggplant slices are layered with a rich, spiced ground beef or lamb filling, featuring aromatic cinnamon and paprika, and a deeply flavorful tomato base. Topped with a velvety béchamel sauce infused with Parmesan and a hint of nutmeg, this casserole is baked to golden perfection. With just 30 minutes of prep time, this recipe makes it easy to enjoy a hearty, crowd-pleasing dish that’s perfect for family dinners or casual entertaining. Pair it with a crisp side salad and a slice of crusty bread for a complete meal that’s just as satisfying as a trip to the Greek Isles!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 large eggplants
• 4 tablespoons olive oil
• 500 grams ground beef or lamb
• 1 large onion
• 3 units garlic cloves
• 0.5 teaspoons cinnamon
• 1 teaspoons paprika
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 1 teaspoons dried oregano
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 50 grams Parmesan cheese
• 1 large egg
• 0.25 teaspoons nutmeg

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Slice the eggplants into 1cm thick rounds, brush them on both sides with 2 tablespoons of olive oil, and season with a pinch of salt. Lay them on a baking sheet and roast for 20 minutes, turning halfway, until golden brown. Set aside.

Step 3

In a large skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the chopped onion and minced garlic, and sauté until softened, about 3-4 minutes.

Step 4

Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spatula.

Step 5

Stir in the cinnamon, paprika, dried oregano, tomato paste, and crushed tomatoes. Add 1 teaspoon of salt and 0.5 teaspoon black pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.

Step 6

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly.

Step 7

Gradually whisk in the milk, ensuring there are no lumps. Cook, stirring continuously, until the sauce thickens (about 5 minutes).

Step 8

Remove the saucepan from heat and stir in the Parmesan cheese and nutmeg. Allow to cool slightly, then whisk in the beaten egg.

Step 9

Grease a 9x13-inch baking dish. Layer half of the roasted eggplants at the bottom of the dish. Spread the meat sauce evenly over the eggplants, followed by the remaining eggplants. Top with the béchamel sauce, spreading it out evenly.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.

Step 11

Allow the moussaka to cool for 10 minutes before slicing and serving. Enjoy your delicious, easy moussaka!

Nutrition Facts

Serving size	2812.2 grams (2812.2g)

Amount per serving	% Daily Value*
Calories	3164

Total Fat 227.50g	292%
Saturated Fat 85.90g	430%
Polyunsaturated Fat 8.70g
Cholesterol 809mg	270%
Sodium 3673mg	160%
Total Carbohydrate 149.90g	55%
Dietary Fiber 40.20g	144%
Total Sugars 78.00g
Protein 145.40g	291%

Vitamin D 287IU	1437%
Calcium 1493mg	115%
Iron 23mg	129%
Potassium 5979mg	127%

*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.

Source of Calories

Fat: 63.4%

Protein: 18.0%

Carbs: 18.6%