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Greek Moussaka
Recipe

16 INGREDIENTS • 12 STEPS • 2HRS 5MINS

Greek Moussaka

4.8
4 ratings
This Greek Moussaka recipe is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. The dish is just as delicious as the original version and you won’t have many leftovers!
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A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
http://www.aforkstale.com/
This Greek Moussaka recipe is made of layers of fried eggplant with a tasty meat filling and topped with a creamy béchamel sauce that is then baked. The dish is just as delicious as the original version and you won’t have many leftovers!
2HRS 5MINS
Total Time
$2.42
Cost Per Serving
Ingredients
Servings
8
US / Metric
Eggplant
3
Medium Eggplants
Olive Oil
1 tsp
Garlic
3 cloves
Garlic, finely chopped
Onion
1
Onion, finely chopped
Ground Beef
1 lb
Ground Beef
Tomato Sauce
1 3/4 cups
Tomato Sauce
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Ground Cinnamon
1/4 tsp
Ground Cinnamon
Almond Flour
1/4 cup
Almond Flour
Milk
3 cups
Butter
1/3 cup
Romano Cheese
1 cup
Romano Cheese
Ground Nutmeg
1/4 tsp
Ground Nutmeg
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
420
Fat
28.2 g
Protein
27.8 g
Carbs
14.7 g
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Greek Moussaka
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A Fork's Tale
Hi, I am Katie, the little voice behind A Fork’s Tale. I have a strong love for photography and desire to grow and develop my skills.
http://www.aforkstale.com/
Cooking InstructionsHide images
step 1
Slice Eggplants (3) lengthwise ⅓ to ½ inch. Do not peel. Lightly salt each side. Set aside to sweat out water from eggplant.
step 2
Meanwhile, sauté Onion (1) and Garlic (3 cloves) until translucent. Add in Ground Beef (1 lb), breaking into crumbles, and sauté until cooked.
step 3
Add in Tomato Sauce (1 cup), Fresh Parsley (1/2 cup), Salt (to taste), Ground Black Pepper (to taste), and Ground Cinnamon (1/4 tsp) Simmer for 30 minutes.
step 4
While it is simmering, sauté eggplant in Olive Oil (1 tsp) on each side until browned in a nonstick pan.
step 4 While it is simmering, sauté eggplant in Olive Oil (1 tsp) on each side until browned in a nonstick pan.
step 5
Preheat oven to 350 degrees F (180 degrees C).
step 6
Grease an 11x 16 baking dish. Layer ⅓ of cooked eggplant on bottom of a baking dish. Add half of the meat mixture. Then, Layer ⅓ off eggplant over hamburger mixture. Add the rest of the meat mixture over eggplant, and add the final layer of eggplant over hamburger mixture. Add ¼ cup of the Romano Cheese (1 cup) over eggplant. Set aside.
step 7
Melt Butter (1/3 cup) on a non-stick skillet. Add Almond Flour (1/4 cup). Cook for 2 minutes.
step 7 Melt Butter (1/3 cup) on a non-stick skillet. Add Almond Flour (1/4 cup). Cook for 2 minutes.
step 8
Add in Milk (3 cups) and Ground Nutmeg (1/4 tsp), stirring until it reaches a boil. Remove from heat.
step 9
Beat Eggs (3) in a blender. Then add half of Tomato Sauce (1 cup) to blender slowly continuing to blend to prevent curdling.
step 10
Add egg mixture back into cream sauce. Stir in ½ cup Romano cheese. Return to heat and cook for 1 minute of the first sign of bubbling.
step 11
Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
step 11 Pour sauce over the casserole, and sprinkle with remaining cheese. Bake at 350 degrees F (180 degrees C) for 45 minutes.
step 12
Let stand for 45 minutes before serving. Enjoy!
step 12 Let stand for 45 minutes before serving. Enjoy!
Tags
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Gluten-Free
Lunch
Healthy
Shellfish-Free
Dinner
Greek
Mediterranean
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