Easy Eggplant Moussaka

This Easy Eggplant Moussaka recipe is a quick version of the Greek dish made with layers of eggplant and spiced ground beef and topped with a bechamel sauce

This easy Eggplant Moussaka recipe is quick to prep and makes a tasty weeknight meal. This simple recipe is packed full of authentic flavors and is made with a handful of simple ingredients. This healthy Greek moussaka recipe is low carb and low in calories and fat.

Eggplant moussaka is a hearty, delicious and unique dish that that’s great for a family! I love that the recipe uses very staple ingredients, but the flavorful is very unique!

WHAT IS EGGPLANT MOUSSAKA

Moussaka is Middle Eastern recipe that’s made with layers of eggplant, potatoes and ground meat. There are many variations of the recipe all over the Middle East, but the Greek Moussaka tends to be the most popular. This version that I make is without potatoes to keep it low carb, keto-friendly, and simplify the recipe.

Whatever variation of moussaka you make, the layers of eggplant, meat sauce and the bechamel sauce that covers it all is truly something unique and delicious. In a way, it reminds me of Shepard’s pie and has a very Mediterranean flavor to it. Yet the ingredients you’ll need to make it are very common and simple.

HOW TO MAKE EGGPLANT MOUSSAKA

1. PREPARE THE EGGPLANT

First, you’ll want to cut the eggplant and sweat it by sprinkling the slices with salt. Allow it time to let the moisture release from the eggplant. You can then dab the moisture with a paper towel, set the eggplant on a baking dish and bake them in the middle rack. Traditionally the eggplant is fried. But I think baking it is not only healthier, but faster.

COOK THE MEAT SAUCE

The meat sauce is basically something I make all the time. It’s Lebanese hashweh, which is made of ground beef, onions, garlic and All Spice seasoning. Cook everything together, then drain out the fat.

Now, add canned diced tomatoes and vegetable broth.and stir to combine until the sauce thickens.

MAKE THE BECHAMEL SAUCE

To make the bechamel sauce, it’s the basic roux recipe of flour and butter with milk. I also like to add parmesan cheese at the end and whisk it into the bechamel sauce or top it at the end.

LAYER THE MOUSSAKA INGREDIENTS

When you have the three integral parts of the moussaka recipe, you can start to layer everything. Start with ⅓ of the eggplant, followed by half the meat mixture. Then, add another ⅓ of the eggplant slices and the remaining meat mixture. Use the back of a wooden spoon to really pat down everything so it’s nice and compact.

The top layer is the eggplant, followed by the bechamel sauce and shredded parmesan cheese. My baking dish was 8×8, and I really should have used 9×9 or even 9×13 to avoid anything spilling over

Then it’s time to bake the eggplant moussaka. You’ll want to bake it uncovered for about 20-25 minutes. All the ingredients are essentially cooked already, so the signal that it’s done is when the bechamel sauce gets golden in color, and the cheese starts to melt and bubble.

When you remove it from the oven, let it rest for half an hour before you slice into it. You’ll enjoy it that much more and it won’t fall apart that way when you serve it

TIPS TO MAKE BEST EGGPLANT MOUSSAKA RECIPE

1. Peel the skin off the eggplant. The skin on the eggplants can very tough and chewy, making it hard to cut through. It can also taste pretty bitter and take away from the dish. So if you’re serving it to kids or want an overall more cohesive appearance, I would recommend peeling off the skin.
2. Sweat the eggplant. Sweating the eggplant is very important when baking it in a casserole because it holds a lot of water, which can ultimately ruin the moussaka. To prevent the moussaka from being watery, make sure to lay the eggplant on a paper towel, sprinkle lightly with salt and let it sit for 30 minutes. You’ll notice small beads of moisture all over the eggplant . After half an hour, you can use a paper towel to wipe off the moisture.
3. Use chicken or vegetable broth instead of water for best flavor. While the meat mixture is made up for only a few ingredients, using broth really dials up the flavor of those few ingredients. It adds an extra dimension without adding additional vegetable prep.
4. Leave the moussaka to rest before serving. I recommend half an hour. That way, the pieces stay together better when you cut and serve them. It’s similar to lasagna in that way.

FREQUENTLY ASKED QUESTIONS

What is eggplant moussaka served with?

Moussaka is a hearty dish that is full of flavor, so I like to keep it simple and serve it with a fresh side salad. If you are looking for a fuller meal, a side of Mediterranean Tomato Brown Rice Pilaf or Cilantro Lime Cauliflower Rice would work really well!

What’s the difference between lasagna and moussaka?

Lasagna and moussaka definitely have their similarities with the layers of ground meat, bechamel sauce and tomatoes. The main difference is that eggplant replaces pasta sheets which changes the texture of the dish and makes it low carb.

How long does eggplant moussaka keep?

If you have any leftovers, you can store any leftovers in an airtight container and they will last about 3-4 days in the fridge. You can also freeze the moussaka for up to 3 months. Freeze it cut up into slices or all together in the baking dish. To re-heat, thaw in the fridge overnight and bake in a 350°F oven until heated through.

Can you make moussaka ahead of time?

Yes, you can make this moussaka ahead of time! Simply assemble fully and cover in the fridge until ready to bake. Add 5 to 10 minutes to the cooking time.

If this eggplant moussaka brings back memories of a time you’ve eaten before, I hope you try my quicker version of the recipe. And if this recipe sounds interesting for you to try, I promise you won’t be disappointed!