Description
This Cheat’s Moussaka recipe offers a quick and easy way to enjoy the rich, comforting layers of traditional Mediterranean moussaka in under an hour. Featuring smoky roasted eggplant, savory spiced meat sauce, and creamy béchamel topping, this one-dish casserole is perfect for busy weeknights or entertaining guests. Versatile and adaptable for various diets, it delivers gourmet flavors without lengthy prep or cooking times.
Ingredients
Units
Scale
Vegetables
- 2–3 medium eggplants, sliced lengthwise about 1/4 inch thick
- 1 onion, finely chopped
- 2–3 garlic cloves, minced
Meat Sauce
- 1 lb (450g) ground beef or lamb
- 2 tbsp tomato paste
- 1 can (14 oz / 400g) canned tomatoes
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp olive oil
Béchamel Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour (or gluten-free flour for gluten-free version)
- 3 cups (720 ml) warm milk (or almond milk for dairy-free)
- 1 cup grated Parmesan or kefalotyri cheese (or dairy-free cheese alternative)
- 1/4 tsp ground nutmeg
- Salt and pepper, to taste
Topping and Garnish
- Extra grated cheese for topping
- Fresh parsley or mint leaves, chopped (optional)
Instructions
- Prepare the Eggplants: Slice the eggplants lengthwise about 1/4 inch thick. Lightly salt the slices and let them sit for 15-20 minutes to draw out moisture and reduce bitterness. Pat dry with paper towels, then roast in the oven or grill until golden and tender to add smoky texture.
- Cook the Meat Sauce: Heat olive oil in a pan over medium heat. Sauté finely chopped onions and minced garlic until soft and translucent. Add the ground meat and cook until browned. Stir in tomato paste, canned tomatoes, cinnamon, oregano, salt, and pepper. Simmer the sauce until thickened and fragrant.
- Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes without browning. Gradually pour in warm milk while whisking continuously to avoid lumps. Cook until the sauce thickens. Remove from heat and stir in grated cheese, nutmeg, salt, and pepper until smooth and creamy.
- Assemble the Layers: In a baking dish, layer the roasted eggplants evenly at the bottom. Spread the meat sauce over the eggplants, then pour the béchamel sauce on top and smooth it out to cover completely. Sprinkle extra grated cheese on top for a golden crust.
- Bake to Perfection: Preheat oven to 350°F (175°C). Bake the assembled moussaka for 30-40 minutes until the béchamel topping is golden and bubbly. Allow the dish to rest for 10-15 minutes before slicing and serving to let the layers set.
Notes
- Salt Eggplants First: Helps reduce bitterness and moisture for better texture.
- Use Fresh Spices: Enhances depth and aroma of the meat sauce significantly.
- Don’t Skip Resting Time: Helps the layers set for cleaner slices when serving.
- Choose Your Cheese Wisely: Kefalotyri or Parmesan gives authentic Mediterranean flavor and golden topping.
- Prep Ahead: Prepare meat sauce and béchamel sauce in advance to save time on cooking day.
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 80 mg