Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 9 Servings
This recipe will only take you an hour to prepare! This Easy Eggplant Moussaka is a combination of eggplant, tomatoes, cheese, meat, and a lot more! You will not be disappointed with this recipe at all. Enjoy!
Ingredients:
1 large onion, chopped
½ c vegetable broth
1 tbsp olive oil
15 oz. canned diced tomatoes
2 eggplants were peeled and cut into ¼-inch thick slices
Salt and pepper to taste
1 tsp All Spice
1 clove garlic, minced
1 lb. lean ground beef
For the Bechamel Sauce:
¼ c freshly grated Parmesan cheese
1 ¼ c milk, heated
A dash of ground nutmeg
2 tbsp flour
2 tbsp butter
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Place the eggplant slices onto paper towels. Add a bit of salt on top and allow the eggplant slices to rest for 30 minutes at room temperature to remove any moisture.
Transfer the eggplants into a baking dish.
Place the baking dish inside the preheated oven and bake the eggplant slices for about 20 minutes. Flip them over after 10 minutes to cook the other sides.
Place a large skillet on the stove and turn the heat to medium-high.
Add olive oil and allow it to become hot.
Add onions, ground beef, and garlic. Cook everything for a few minutes until brown and soft.
Add salt, All-spice seasoning, and pepper to taste. Stir until well mixed. Discard any accumulated fat.
Add the vegetable broth and tomato slices, then stir and cook for a few minutes until thick.
For the Bechamel Sauce:
Place a saucepan on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add flour, then whisk and cook for about a minute to remove the raw taste.
Reduce the heat to low, then pour in the warm milk. Stir until well blended.
Add the Parmesan cheese, then stir until melted completely and well blended.
Apply cooking spray to a 9×9-inch baking dish.
Lay ⅓ of the eggplant slices into the prepared baking dish.
Add ½ of the meat mixture on top of the eggplant slices and spread it evenly. Repeat the process with the eggplant and meat mixture until everything is arranged in layers.
Pour the Bechamel sauce on top and spread it evenly.
Sprinkle nutmeg and shredded cheese over the sauce.
Place the baking dish inside the preheated oven and bake the Eggplant Moussaka for about 20 minutes or until the top turns golden brown. Cool at room temperature for a few minutes.
Serve warm and enjoy!
Notes:
Leftovers in an airtight container can last up to 3 to 4 days in the fridge or 3 months in the freezer.
Nutrition Facts:
Calories: 184 kcal, 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