Easy Eggplant Moussaka

photo by Random Rachel

- Ready In:
- 1hr 40mins
- Ingredients:
- 22
- Serves:
-
8
ingredients
-
Meat Sauce
- 1 1⁄2 lbs ground lamb, or
- 1 1⁄2 lbs ground sirloin (beef)
- 1 1⁄2 lbs Japanese eggplants, cubed (8 cups)
- 1 large russet potato, peeled and diced (2 cups)
- 1 large onion, diced
- 3 -4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 cup dry red wine (optional)
- 1 (14 ounce) can diced tomatoes, drained
- 1⁄2 cup kalamata olive, chopped
- salt, to taste
- pepper, to taste
-
Bechamel Sauce
- 1⁄2 cup unsalted butter, melted
- 1⁄4 cup flour (For gluten free use sweet rice flour.)
- 2 cups milk
- 1⁄2 cup grated parmesan cheese
- 1⁄4 teaspoon nutmeg
- 2 eggs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons feta cheese, crumbled
directions
- In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
- Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
- Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
- For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
- Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
- Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.
Questions & Replies

Got a question?
Share it with the community!
Reviews
-
Excellent recipe! Very easy to make for someone who has never made a béchamel sauce before. My boyfriend is not a big fan of eggplant and liked the recipe. Great dish for potlucks and brunches. Definitely a great recipe to impress company. Light and not heavy feeling and more veg can be substituted for the meat to make it vegetarian.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.