PREP TIME: 10 MINS | COOK TIME: 50 MINS | TOTAL TIME: 1 HR | SERVINGS: 9
This is a pretty wonderful version of the Greek Dish Moussaka made with layers of eggplant slices, spiced ground beef, topped with bechamel sauce. It’s quick to make, and it’s also great to assemble in advance. It’s healthy, low in fat and calories, and low carb. This recipe is a must, so make sure not to miss this!
INGREDIENTS
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1 tbsp olive oil
2 eggplants peeled and cut into ¼” thick slices
1 large onion chopped
1 lb lean ground beef
1 clove garlic minced
1 tsp All Spice
1/2 c. vegetable broth
15 oz. canned diced tomatoes
Salt and pepper to taste
Bechamel sauce:
2 tbsp flour
1 1/4 c. milk heated
2 tbsp butter
Dash ground nutmeg
¼ c. freshly grated Parmesan cheese
How to make Easy Eggplant Moussaka
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On paper towels, lay the eggplant slices and lightly sprinkle with salt. To draw out the moisture, keep the eggplant slices aside for about 30 minutes. After 30 minutes, transfer the eggplants to a baking dish. Place in the preheated oven and bake for about 20 minutes, flipping them halfway through.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onions, garlic, and ground beef to the skillet. Sprinkle with salt, pepper, and All Spice seasoning. Cook for about 6 to 8 minutes, stirring using a wooden spoon until the beef is no longer pink. Now, add the diced tomatoes and pour in the vegetable broth. Adjust the heat to low and simmer for about 20 minutes or until the mixture has thickened, uncovered.
Step 4: For the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir until it bubbles. Decrease the heat. Slowly pour in the warm milk, stirring continuously until the mixture has thickened. Then, stir in the Parmesan cheese until incorporated.
Step 5: In a greased 9 x 9-inch baking dish, arrange 1/3 of the eggplant, then cover with half of the meat mixture. Lay another 1/3 of the eggplant on top, then the rest of the meat mixture. Cover everything with the rest of the eggplant slices. On top, pour the bechamel sauce and sprinkle with shredded cheese and nutmeg.
Step 6: Place the baking dish in the preheated oven and bake the eggplant moussaka for about 20 to 25 minutes or until the top is bubbly and golden. Remove from the oven when done and let it cool for about half an hour. Slice and serve. Enjoy!
NOTES:
Place any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days.
Cut the moussaka into slices or freeze the whole baking dish for up to 3 months. When ready to serve, thaw in the fridge overnight, then bake at 350 degrees F oven until heated through.
To make this moussaka ahead, completely assemble, cover, and store in the fridge until ready to bake. To bake, simply add about 5 to 10 minutes to the cooking time.
For this recipe, you can use ground turkey instead of ground beef. Also, you can swap canned tomatoes with fresh tomatoes and tomato paste. Feel free to substitute a tsp of allspice with half tsp each ground cinnamon and ground clove with a pinch of ground nutmeg.
NUTRITION FACTS:
Calories: 184kcal, Carbohydrates: 12g, Protein: 14g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 150mg, Potassium: 558mg, Fiber: 3g, Sugar: 7g, Vitamin A: 260IU, Vitamin C: 7.7mg, Calcium: 104mg, Iron: 2mg
Ingredients
- 1 tbsp olive oil
- 2 eggplants peeled and cut into ¼” thick slices
- 1 large onion chopped
- 1 lb lean ground beef
- 1 clove garlic minced
- 1 tsp All Spice
- 1/2 c. vegetable broth
- 15 oz. canned diced tomatoes
- Salt and pepper to taste
- Bechamel sauce:
- 2 tbsp flour
- 1 1/4 c. milk heated
- 2 tbsp butter
- Dash ground nutmeg
- ¼ c. freshly grated Parmesan cheese
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: On paper towels, lay the eggplant slices and lightly sprinkle with salt. To draw out the moisture, keep the eggplant slices aside for about 30 minutes. After 30 minutes, transfer the eggplants to a baking dish. Place in the preheated oven and bake for about 20 minutes, flipping them halfway through.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onions, garlic, and ground beef to the skillet. Sprinkle with salt, pepper, and All Spice seasoning. Cook for about 6 to 8 minutes, stirring using a wooden spoon until the beef is no longer pink. Now, add the diced tomatoes and pour in the vegetable broth. Adjust the heat to low and simmer for about 20 minutes or until the mixture has thickened, uncovered.
Step 4: For the sauce, melt the butter in a saucepan over medium heat. Add the flour and stir until it bubbles. Decrease the heat. Slowly pour in the warm milk, stirring continuously until the mixture has thickened. Then, stir in the Parmesan cheese until incorporated.
Step 5: In a greased 9 x 9-inch baking dish, arrange 1/3 of the eggplant, then cover with half of the meat mixture. Lay another 1/3 of the eggplant on top, then the rest of the meat mixture. Cover everything with the rest of the eggplant slices. On top, pour the bechamel sauce and sprinkle with shredded cheese and nutmeg.
Step 6: Place the baking dish in the preheated oven and bake the eggplant moussaka for about 20 to 25 minutes or until the top is bubbly and golden. Remove from the oven when done and let it cool for about half an hour. Slice and serve. Enjoy!
Notes
Place any leftovers in an airtight container and store them in the fridge for up to 3 to 4 days. Cut the moussaka into slices or freeze the whole baking dish for up to 3 months. When ready to serve, thaw in the fridge overnight, then bake at 350 degrees F oven until heated through. To make this moussaka ahead, completely assemble, cover, and store in the fridge until ready to bake. To bake, simply add about 5 to 10 minutes to the cooking time. For this recipe, you can use ground turkey instead of ground beef. Also, you can swap canned tomatoes with fresh tomatoes and tomato paste. Feel free to substitute a tsp of allspice with half tsp each ground cinnamon and ground clove with a pinch of ground nutmeg.
