Beef and eggplant moussaka layers roasted eggplant, cinnamon-scented meat sauce and a creamy Parmesan topping. It is a weekend-style comfort meal that slices more neatly after a short rest.
Tips for beef and eggplant moussaka
Roast eggplant until it is soft; firm slices will stay chewy under the topping. Reduce the meat sauce well and temper the eggs into warm white sauce. This recipe needs more time than a quick skillet dinner, so read through the steps first.
Substitutions and serving ideas
Ground lamb is a familiar alternative but changes the macros. There is no potato layer in this version. Serve with a crisp cucumber salad; extra oil in a side dressing is separate from the estimate.
Helpful equipment: a baking dish is useful here; choose the stated 9-by-13-inch size for the planned layer depth.
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Beef and Eggplant Moussaka
Ingredients
- 2 lb eggplant trimmed edible weight, 1/2-inch slices
- 2 tbsp olive oil
- 2 lb 93% lean ground beef raw
- 1 medium onion diced
- 3 cloves garlic minced
- 1 15-ounce can crushed tomatoes all contents
- 2 tbsp tomato paste
- 2 tsp dried oregano
- 1/2 tsp ground cinnamon
- 3/4 tsp table salt divided
- 1/2 tsp black pepper divided
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups 2% milk
- 2 oz Parmesan finely grated
- 2 large eggs beaten
Instructions
- Heat oven to 425°F. Line two rimmed sheet pans with parchment. Brush eggplant with the oil on both sides and sprinkle with 1/4 teaspoon salt. Roast 20–25 minutes, turning once, until soft and lightly browned.
- Meanwhile, brown beef and onion in a large deep skillet over medium-high heat for 10–12 minutes, breaking up clumps; ground beef must reach 160°F. Retain juices. Stir in garlic, tomato paste, oregano and cinnamon for 1 minute. Add tomatoes, 1/4 teaspoon salt and half the pepper. Simmer uncovered 12–15 minutes until thick, not soupy.
- While the meat sauce simmers, melt butter in a saucepan over medium heat. Stir in flour for 1 minute. Gradually whisk in milk and simmer 4–5 minutes, stirring until thick enough to coat a spoon. Take off heat and stir in Parmesan, remaining 1/4 teaspoon salt and remaining pepper. Cool 5 minutes.
- Whisk a few spoonfuls of warm sauce into the beaten eggs, then whisk that mixture back into the saucepan. This gentle warming helps prevent scrambled egg lumps. Lower oven to 375°F.
- Layer half the eggplant, all beef sauce and remaining eggplant in a 9-by-13-inch baking dish. Spread the white sauce on top. Bake 35–40 minutes until bubbling, lightly golden and at least 165°F in the center. Rest 15 minutes before dividing into six equal portions.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat the portion needed to 165°F. Freeze for up to 2 months if desired, then thaw in the refrigerator before reheating. Reheat covered at 350°F until the center reaches 165°F, uncovering briefly if the top needs drying.
More meal ideas
For another option, try Beef Zucchini Lasagna. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One of 6 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.