Easy Eggplant Moussaka

Indulge in the Mediterranean flavors of this *Easy Eggplant Moussaka*, a comforting and satisfying one-pan dish perfect for weeknight dinners or casual gatherings. Layered with tender roasted eggplant, a savory spiced meat sauce infused with cinnamon and oregano, and a creamy, cheesy béchamel topping, this recipe delivers big flavor with minimal effort. With a prep time of just 30 minutes, this simplified version of the Greek classic uses everyday ingredients like ground beef or lamb, pantry staples, and fresh eggplants to create a hearty yet elegant meal. Serve this golden-baked moussaka with a crisp salad or warm bread, and prepare to win over every appetite at the table!

Nutriscore Rating: 70/100

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 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 400 grams crushed tomatoes
• 0.5 teaspoons cinnamon
• 1 teaspoons dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 500 milliliters milk
• 50 grams grated Parmesan cheese
• 1 egg yolk

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1cm-thick rounds. Lay them on a baking sheet, brush both sides with 2 tablespoons of olive oil, and sprinkle lightly with salt. Roast in the oven for 20 minutes, flipping halfway through, until golden and soft.

Step 3

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

Step 4

Add the ground beef or lamb to the skillet. Cook, breaking it up with a spoon, until browned, about 7-8 minutes.

Step 5

Stir in the tomato paste, crushed tomatoes, cinnamon, oregano, 1 teaspoon of salt, and black pepper. Reduce the heat and let the sauce simmer for 15 minutes until slightly thickened. Set aside.

Step 6

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly.

Step 7

Gradually add the milk, whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

Step 8

Remove the béchamel sauce from the heat and stir in the Parmesan cheese and egg yolk. Set aside.

Step 9

In a 9x13-inch (or similar) baking dish, layer half of the roasted eggplant slices. Spread half of the meat sauce over the eggplants. Repeat with a second layer of eggplant and meat sauce.

Step 10

Pour the béchamel sauce evenly over the top, spreading it out with a spatula.

Step 11

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

Step 12

Let the moussaka rest for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2683.3g)

Amount per serving	% Daily Value*
Calories	3070.6

Total Fat 224.2g	0%
Saturated Fat 86.3g	0%
Polyunsaturated Fat 6.7g
Cholesterol 779.6mg	0%
Sodium 5277.5mg	0%
Total Carbohydrate 136.7g	0%
Dietary Fiber 38.3g	0%
Total Sugars 73.4g
Protein 143.5g	0%

Vitamin D 251.8IU	0%
Calcium 1567.6mg	0%
Iron 22.1mg	0%
Potassium 5701.1mg	0%

*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: 64.3%

Protein: 18.3%

Carbs: 17.4%