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Moussaka beef eggplant casserole
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Moussaka Recipe – How to Make Eggplant Lasagna with Ground Beef

Discover the delightful process of crafting a savory eggplant casserole, where tender layers of vibrant eggplant embrace a hearty mixture of seasoned ground beef, creamy potato, and melty cheese.
Course Main Dish
Cuisine Greek
Keyword beef eggplant casserole, beef moussaka, Eggplant Lasagna with Ground Beef, eggplant lasagna with meat, lasagne with aubergine and mince, mousaka recipe, moussaka greek eggplant lasagna, musaka recipe, mussaka recipe, recipes for eggplant casseroles, Traditional Greek moussaka recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 portions
Calories 145kcal

Ingredients

  • 400 g ground beef
  • 1.5 onion
  • 3-4 medium potatoes
  • 2 eggplants
  • 2 tomatoes
  • 100 g hard cheese;
  • 500 ml milk
  • 50 g butter unsalted
  • 50 g flour
  • 50 ml vegetable oil
  • Salt and freshly ground black pepper to your taste

Instructions

  • Cook ground beef with onion in the skillet. Sauté sliced onion for 2 minutes in a preheated skillet with oil and add beef mince to the skillet. Cook constantly stirring until all the liquid evaporates. Add seasoning in the end.
  • Peel potatoes and cut into medium-sized slices, add salt and mix to spread it evenly. Fry potato slices in vegetable oil on both sides. Do not cram the surface of the skillet, leave some space between the slices, and definitely fry in one layer. Do not over fry slices they simply should become soft.
  • After frying, place potato slices onto the paper towels to get rid of all the excess oil. Take a baking dish or a casserole dish and lay out all the potato slices in three rows.
  • Cut eggplant into long thin slices and fry them in the skillet, too. Pat them with paper towels and from the nest layer over the potato slices.
  • Spread cooked ground beef over the layer of eggplants.
  • Slice tomatoes and place them over the beef.
  • Take a clean skillet to make béchamel sauce. Melt butter in the skillet, add flour, and stir it for several minutes. Pour warm milk and mix until the mixture becomes smooth. Add salt to your taste. If you have any questions on how to make perfect béchamel sauce, I have a detailed recipe.
  • Pour the sauce over the tomatoes and even out with a spatula.
  • Add grated cheese as a final layer.
  • Preheat oven at 400ºF/200°C. Bake moussaka for 30 minutes uncovered. You can also have moussaka baking covered with a foil for the first 15 minutes and then uncover it for the rest of the baking process (if you are afraid to burn the top layer). Let it cool down a bit before serving. Enjoy your meal!

Notes

*calories per 100 g