Easy Moussaka

SERVES: 6

COOK TIME: 1 Hr 10 Min

This Greek favorite has a few shortcuts, which land it on your table in no time! Easy Moussaka, with tender layers of eggplant, ground beef and a creamy custard topping, makes 'em shout "Opa!" every time you serve it!

What You'll Need

2 pounds ground beef
1 small eggplant, peeled and diced (about 4 cups)
3 garlic cloves, minced
1/8 teaspoon ground cinnamon
1 1/2 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups spaghetti sauce
5 tablespoons butter
4 tablespoons all-purpose flour
3 cups milk, warmed

What to Do

Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
In a large skillet, sauté the ground beef over medium-high heat 7 to 8 minutes, or until crumbly and only slightly pink; drain off any excess liquid.
Add the eggplant to the skillet and sauté 5 to 6 minutes, until the eggplant begins to soften. Add the garlic, cinnamon, 1 teaspoon salt, and the pepper; mix well. Add the spaghetti sauce and cook 4 to 5 more minutes, until hot; place mixture in the baking dish.
In a medium sauce pan, melt the butter over medium heat. Add the flour and stir until smooth, 3-4 minutes. Add the warm milk to the flour mixture, 1 cup at a time whisking continuously until smooth. Bring to a boil, stir in remaining salt and cook for 2-4 minutes or until thickened. Pour over meat mixture.
Bake 40 to 45 minutes, or until the custard-like top is set.

Notes

If you want to make this a day or two before serving, go ahead. Just put it together through Step 3. Cover and refrigerate the meat mixture in the baking dish until ready to finish as directed in Steps 4 and 5.

We've got some yummy ideas to make this Easy Moussaka recipe part of a complete Greek-inspired menu! How about starting out with The Ultimate Greek Layered Salad and finishing with our recipe for Classic Baklava?
If you're looking for more easy international recipes like this one, be sure to download our FREE eCookbook, International Favorites: 6 Menus from Around the World.

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 541
Calories from Fat 320
Total Fat 36g 55 %
Saturated Fat 17g 83 %
Trans Fat 1.9g 0 %
Protein 34g 69 %

Amount Per Serving % Daily Value *
Cholesterol 138mg 46 %
Sodium 1,270mg 53 %
Total Carbohydrates 20g 7 %
Dietary Fiber 1.9g 8 %
Sugars 11g 0 %

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mdyates 2561029

Oct 18, 2015

This was easy to make and enjoyed by the family. Great for something a bit different.

gramspets 4031458

Sep 24, 2015

Sure it is nice to have nutritional values at a glance but sometimes we just have to take the time to figure it out ourselves. Once you get the hang of figuring it out it really isn't all that hard. JVP listed two good sites to use.

samaria 1087984

Mar 07, 2014

Doesn't sound very nice, you need to find an authentic recipe and then you'll love it.

grannyblu

May 03, 2012

do Not use the half & half make a thin white sauce with butter flour and regular milk salt & pepper to taste then add at least 1/2 cup parmesan c cheese top off with more grated i make my own tomato sauce using large can crushed tomatoes, 1/2 can water fresh garlic onion sauteed in a little butter oregano basiil salt & pepper, just a pinch sugar simmer 10 minutes I slice my eggplant dip in vinegar then flour and fry before assembling this dish which is similar to eggplant parmesan . Delicious

neanah

Jun 21, 2012

Why did you even try this recipe? You need to use half & half to make it thicker-if your going to totally change the recipe you should not even voice your opinion-it's called EASY MOUSSAKA- not traditional?????

Cowboy Chef Jeff

Feb 04, 2021

Where are you people getting your information? It says nothing about half and half in this recipe!!!

showalterdel 32923 45

Jun 22, 2012

Is using vinegar a replacement for salting down the eggplant and letting it stand for a few hours? If it is it sure would save time.

Cowboy Chef Jeff

Feb 04, 2021

Where is your information coming from? It says nothing about salting down the eggplant and letting it sit for a few hours in this recipe.

Regina Phoebe Fala nge

Nov 15, 2011

flavors were right but i added onion and a few more spices. I also added potatoes. The top didn't taste like the bechamel sauce that is traditionally on Moussaka. Next Time I am going to use this recipe but make the real bechamel topping since it wasn't too good without it.

cheryl60 3583215

Nov 16, 2012

the flavors were right and it is a good recipe but I too favor bechamel sauce. But still a very good and tasty dish my hausband liked it and that is a 5 star rating.

lynnlizardbutt 929 8642

Nov 06, 2011

this was a terrible recipe

gnsnider 9502205

Jul 29, 2011

How do I find the nutrition info on this recipe?

JVP

Jun 21, 2012

Two good sources are foodfacts.com and nutritiondata.self.com. I'm sure you can figure it out from there. If you use commercial spaghetti sauce, the information for that is right on the jar.