Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/17/22
Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese

The Spruce / Cara Cormack
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 6 servings
Nutrition Facts (per serving)
573 Calories
32g Fat
35g Carbs
39g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 573
% Daily Value*
Total Fat 32g 41%
Saturated Fat 16g 80%
Cholesterol 189mg 63%
Sodium 1532mg 67%
Total Carbohydrate 35g 13%
Dietary Fiber 9g 33%
Total Sugars 15g
Protein 39g
Vitamin C 15mg 76%
Calcium 454mg 35%
Iron 4mg 24%
Potassium 1053mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This moussaka recipe is a delicious Greek dish for eggplant lovers. It consists of layers of sliced eggplant, with a layer in between of ground beef mixed with tomatoes and tomato sauce, garlic powder, and spices. For the finishing touch, it's topped off with a creamy cheese sauce and baked for a mouthwatering dish. 

You can substitute the ground beef with lamb and go the traditional way of making moussaka, or use a mixture of pork and beef. 

Serve this casserole with a tossed salad or a sliced cucumber salad and crusty homemade bread.

Ingredients

  • 2 medium eggplants

  • 2 teaspoons kosher salt

  • 1 pound lean ground beef

  • 1 (14.5-ounce) can tomatoes, drained

  • 1 (8-ounce) can tomato sauce

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon oregano

  • Dash cinnamon

  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1 cup milk

  • 2 1/2 cups shredded cheddar cheese

  • 2 large eggs, slightly beaten

Steps to Make It

  1. Gather the ingredients.

    Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese ingredients

    The Spruce / Cara Cormack

  2. Slice eggplants into 1/2-inch slices.

    Slice eggplants in 1/2-inch slices

    The Spruce / Cara Cormack

  3. In a large kettle, boil eggplant slices 5 to 10 minutes, until tender.

    Boil eggplant slices

    The Spruce / Cara Cormack

  4. Drain in a colander or on paper towels.

    Drain eggplant on paper towels

    The Spruce / Cara Cormack

  5. Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels on top of the salted slices.

    Sprinkle eggplant with 2 teaspoons of salt and place a layer of paper towels

    The Spruce / Cara Cormack

  6. Place a heavy casserole or bowl on top of the eggplant, pressing down to squeeze out excess water.

    Place a heavy casserole on top of the eggplant

    The Spruce / Cara Cormack

  7. Preheat oven to 400 F. Arrange half of the drained eggplant slices in a 13 x 9 x 2-inch baking dish.

    Eggplant in a baking dish

    The Spruce / Cara Cormack

  8. In a large skillet, brown ground beef; drain off excess fat.

    In a large skillet, brown ground beef

    The Spruce / Cara Cormack

  9. Add drained tomatoes, breaking up with a spoon.

    Add tomatoes to the ground beef in the pan

    The Spruce / Cara Cormack

  10. Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon. Simmer for 5 minutes, stirring occasionally.

    Add tomato sauce, garlic powder, 1/2 teaspoon salt, pepper, oregano, and cinnamon to the beef mixture

    The Spruce / Cara Cormack

  11. Spread the meat sauce mixture over the eggplant.

    Spread the meat sauce mixture over the eggplant

    The Spruce / Cara Cormack

  12. Top meat mixture with remaining eggplant slices.

    Top meat mixture with remaining eggplant slices

    The Spruce / Cara Cormack

  13. In a medium saucepan, melt butter.

    In a medium saucepan, melt butter

    The Spruce / Cara Cormack

  14. Stir in flour; cook, stirring, for about 1 minute. Remove from heat.

    Flour and butter mixture in a saucepan

    The Spruce / Cara Cormack

  15. Gradually stir in milk; return to heat and cook until thickened, stirring constantly.

    Milk added to the flour mixture

    The Spruce / Cara Cormack

  16. Add shredded cheese and continue stirring until cheese is melted and sauce is smooth.

    Cheese sauce in a saucepan

    The Spruce / Cara Cormack

  17. Add a small portion of the mixture to the slightly beaten eggs, beating quickly, then return egg mixture to sauce in the saucepan, whisking as you pour.

    Add egg mixture to the cheese mixture

    The Spruce / Cara Cormack

  18. Spoon the cheese sauce over the eggplant casserole.

    Spoon the cheese sauce over the eggplant casserole

    The Spruce / Cara Cormack

  19. Bake in preheated oven for 30 minutes, or until topping is set. Let stand 5 minutes before serving.

    Moussaka - Eggplant With Ground Beef (or Lamb) and Cheese in a baking dish

    The Spruce / Cara Cormack