Moussaka Style Stuffed Eggplant Aubergine

Elevate your dinner table with this irresistible Moussaka-Style Stuffed Eggplant recipe, a Mediterranean-inspired twist on classic comfort food. Tender roasted eggplant halves are filled with a savory spiced ground beef (or lamb) mixture, infused with warm hints of cinnamon, allspice, and oregano, then topped with a creamy, velvety béchamel sauce enriched with Parmesan cheese. The combination of hearty flavors and textures makes this dish a standout, perfect for family dinners or special occasions. Ready in just over an hour, this recipe is not only a feast for the eyes but also a delightfully satisfying meal. Serve it with a sprinkle of fresh parsley for a vibrant finish and enjoy the flavors of a Greek classic with a contemporary twist. Keywords: moussaka stuffed eggplant, Mediterranean recipes, baked eggplant, béchamel sauce, Greek-inspired dish.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:50 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 large eggplants (aubergines)
• 4 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 300 grams ground beef or lamb
• 400 grams canned crushed tomatoes
• 2 tablespoons tomato paste
• 0.5 teaspoons ground cinnamon
• 0.5 teaspoons ground allspice
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 0.5 teaspoons black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 30 grams grated Parmesan cheese
• 0.25 teaspoons nutmeg
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1 cm (0.4 inch) border to create a shell. Chop the scooped-out flesh and set it aside.

Step 3

Brush the eggplant shells with 2 tablespoons of olive oil and place them on a baking tray, cut side up. Roast them in the oven for 20 minutes or until softened.

Step 4

Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the ground beef (or lamb) and cook until browned, breaking it up with a spoon as it cooks.

Step 7

Add the chopped eggplant flesh, crushed tomatoes, tomato paste, cinnamon, allspice, oregano, 1 teaspoon of salt, and 0.25 teaspoon of black pepper. Simmer for 10–12 minutes, stirring occasionally, until the mixture thickens.

Step 8

While the meat filling cooks, prepare the béchamel sauce. Melt the butter in a small saucepan over medium heat. Once melted, whisk in the flour and cook for 1 minute.

Step 9

Gradually whisk in the milk, making sure there are no lumps. Continue to cook and whisk until the sauce thickens, about 3–4 minutes. Remove from heat and stir in the Parmesan, nutmeg, and remaining 0.5 teaspoon of salt.

Step 10

Remove the roasted eggplant shells from the oven and stuff them with the meat filling. Spread an even layer of béchamel sauce over the top of each stuffed eggplant.

Step 11

Bake in the oven at 200°C (400°F) for 20–25 minutes, or until the tops are golden brown and bubbly.

Step 12

Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley, if desired.

Nutrition Facts

Serving size	(2246.6g)

Amount per serving	% Daily Value*
Calories	2232.9

Total Fat 160.3g	0%
Saturated Fat 57.8g	0%
Polyunsaturated Fat 5.6g
Cholesterol 361.3mg	0%
Sodium 4924.1mg	0%
Total Carbohydrate 128.2g	0%
Dietary Fiber 42.5g	0%
Total Sugars 72.6g
Protein 91.3g	0%

Vitamin D 107.4IU	0%
Calcium 987.6mg	0%
Iron 17.5mg	0%
Potassium 5465.5mg	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: 62.2%

Protein: 15.7%

Carbs: 22.1%