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Easy Moussaka

(2 Votes)
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 teaspoons 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:
  1. Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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.
     
  • If you're looking for more great Greek recipes, be sure to check out our collection of International Favorites: 6 Menus from Around the World.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

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

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

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?????

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.

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.

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.

this was a terrible recipe

How do I find the nutrition info on this recipe?

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.

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