If you've never heard of 'moussaka,' there's no better time than the present. This traditional Greek dish is typically comprised of layered eggplant, white sauce, ground lamb (or beef), and juicy tomatoes, all topped off with the incredible spiced notes of cinnamon, garlic, pepper, and oregano. The only tricky thing about preparing a moussaka is the amount of work that can often go into the preparation. Many classic moussaka recipes can take upwards of two hours to prepare, but this fantastic recipe for quick and easy moussaka requires only 10 minutes of preparation!
If you're not a big fan of eggplants, take this recipe and consider giving them another try. Eggplants can often taste bitter or lifeless when they're not prepared correctly, however, a properly prepared eggplant dish can turn this meaty vegetable into one of your new favorite ingredients! Try out this recipe for quick and easy moussaka and see for yourself!
Quick and easy moussaka (eggplant and beef casserole)
Preparation Time: 20 minutes
Total Time: 50 minutes
Serves: 4Ingredients1 eggplant, thinly sliced lengthwise
2 tablespoon vegetable oil
1 white onion, chopped
1lb (450g) ground beef (or lamb)
2 cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon parsley
1 teaspoon oregano
2 14oz cans (approx 800g total) diced tomatoes
16oz (450g) bechamel sauce
1/2 cup parmesan
1/2 teaspoon salt
1/2 teaspoon pepper
Directions1. Preheat your oven to 375°F (190°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Place the sliced eggplants into the bottom of the casserole dish (they can be layered on top of each other at this stage) and sprinkle over a pinch of salt and pepper. Place into the oven for 15 minutes.
2. While the eggplant is in the oven, quickly brown the ground beef in a large frying pan over medium heat, along with the chopped onion, garlic, cinnamon, parsley, oregano, and remaining salt and pepper for 5-7 minutes.
3. Remove the beef from the heat, and remove the eggplant from the oven, keeping the oven on. Remove all but one layer of eggplant from the casserole dish and place 1/3 of the ground beef over the top. Pour over 1/3 of the chopped tomatoes and top with a layer of bechamel sauce and a sprinkling of parmesan cheese. Place another layer of eggplant over the top and repeat this layering process two more times. Finish with a sprinkling of parmesan cheese and place into the preheated oven for 30 minutes, or until bubbling around the edges.
Pro tip: 'Bechamel Sauce' is simply a basic white sauce. Try your hand at making your own bechamel sauce by melting 2 tbsp butter in a pan with 2 tsp of flour. Cook for 2 minutes or until a paste forms, but do not allow it to brown. Slowly add in 1 cup of milk and stir until desired thickness. Add salt and pepper to taste, along with a pinch of nutmeg!
Pro tip*: You can also use lightly fried potato slices (about half an inch thick) as your first layer to turn the moussaka into a more complete meal.
