Eggplant Moussaka

Name: Eggplant Moussaka
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 2 lbs eggplants, sliced lengthwise, 0.25 inch thick; 1 lb ground beef; 0.5 cup onion, finely diced; 2 cloves garlic, minced; 1.5 cups tomato sauce; 0.5 tsp ground cinnamon; 0.25 tsp ground allspice; 1 tsp salt; 0.5 tsp black pepper; 3 tbsp butter; 3 tbsp all-purpose flour; 1.5 cups whole milk; 0.125 tsp ground nutmeg; 0.5 cup grated Parmesan cheese

Layers of tender eggplant, spiced meat sauce, and creamy béchamel baked until bubbly and golden. A comforting Lebanese-inspired casserole that's rich, aromatic, and deeply satisfying.

70 minMediumServes 6360 cal/serving

LebaneseDinnerOvenStandard

Ingredients

2 lbs eggplants, sliced lengthwise, 0.25 inch thick
1 lb ground beef
0.5 cup onion, finely diced
2 cloves garlic, minced
1.5 cups tomato sauce
0.5 tsp ground cinnamon
0.25 tsp ground allspice
1 tsp salt
0.5 tsp black pepper
3 tbsp butter
3 tbsp all-purpose flour
1.5 cups whole milk
0.125 tsp ground nutmeg
0.5 cup grated Parmesan cheese

Instructions

1

Preheat oven to 375°F.
2

Brush 2 lbs sliced lengthwise, 0.25 inch thick eggplants slices with olive oil on both sides. Arrange on baking sheets in a single layer.
3

Bake for 15 minutes until lightly golden. Set aside.
4

Meanwhile, brown 1 lb ground beef with 0.5 cup finely diced onion and 2 cloves minced garlic in a large pan over medium heat.
5

Stir in 1.5 cups tomato sauce, 0.5 tsp ground cinnamon, 0.25 tsp ground allspice, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 10 minutes.
6

To make béchamel: melt 3 tbsp butter in a saucepan over medium heat.
7

Whisk in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly.
8

Slowly add 1.5 cups whole milk, stirring constantly to avoid lumps.
9

Cook for 5-7 minutes until thickened. Season with 0.125 tsp ground nutmeg, 1 tsp salt, and 0.5 tsp black pepper.
10

In a 9x13 baking dish, layer half the eggplant, then half the meat sauce, then half the béchamel.
11

Repeat layers with remaining ingredients.
12

Top with 0.5 cup grated Parmesan cheese.
13

Bake for 30-35 minutes until golden and bubbly.
14

Let rest 10 minutes before serving.

Questions

Can I make Eggplant Moussaka dairy-free?

Yes. The dairy in this entry is 3 tbsp butter, 1.5 cups whole milk, 0.5 cup grated Parmesan cheese. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Eggplant Moussaka gluten-free?

Yes. The gluten in this entry is 3 tbsp all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Eggplant Moussaka keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Eggplant Moussaka?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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