One Person Greek Moussaka Casserole

One Person Greek Moussaka Casserole

Greek Moussaka is one of the most famous recipes from Greek cuisine. You can compare it to an Italian lasagna, then slices of baked aubergine instead of lasagna sheets. But did you know that it is not prepared exclusively in Greece? Moussaka is also known in the Arab world, although it is eaten there as a cooked salad of tomatoes and aubergines. Often served as a mezzo.

This variant is truly Greek, first described around 1920 by the Greek cook Tselementes. Originally with minced lamb, but now much more familiar with half-ground beef and half-ground pork or only ground beef. Layers alternated with meat and vegetables and au gratin with a delicious béchamel sauce (a French influence).
The result was this delicious Moussaka, made in 1 person portions so that no one had too little eggplant, ground beef, or potatoes (you can sometimes have that in a family). With lots of vegetables and lots of flavors.

What do you need for Individual Moussaka Pots?

To prepare this One Person Greek Moussaka Casserole, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Eggplant - A vegetable with a neutral taste often used in Mediterranean cuisine. Also called Aubergine in some countries.
• Tomatoes - Freshly sweet, firm, and juicy. Beef tomatoes and Roma tomatoes have excellent taste.
• Sugar - A little sugar will enhance the flavor of this sauce and make it less sour.
• Onions and Garlic - For extra flavor
• Potatoes - Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
• Ground beef - Ground beef has a lot of flavors and fits well in this oven dish. But you can also opt for half-and-half, chicken, or minced lamb.
• Feta cheese - is a Greek white soft cheese; it is creamy, salty, and spicy. (And it's not in the picture because I accidentally left it in the fridge;-))
• Butter, flour, eggs, and milk - The ingredients for the béchamel sauce. Starting with a roux of the flour and butter, dilute it with the milk to form a sauce. By mixing with eggs, you get a creamy, rich sauce.

How to prepare Mini Moussakas

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Cut the eggplant into slices and fry the slices on both sides in olive oil until they are light brown. Drain on kitchen paper.
2. Fry the onions for about 3 minutes until they are translucent, and briefly stir-fry the garlic. Add the minced meat and fry until brown and brown. Add the diced tomatoes and sugar. Bring to a boil, reduce heat and simmer for 25 minutes.
3. Melt the butter in the pan and add the flour all at once. Bake for two minutes (otherwise, you will get a floury taste) with a wooden spatula. Keep stirring; otherwise, your roux will brown. Then slowly add the milk while stirring with a whisk. Bring to a boil and simmer for 1 to 2 minutes until thickened. Turn off the stove and let it cool for 10 minutes. Add the eggs and stir them into the béchamel sauce. Season with salt and pepper.
4. Take an oven dish and place the eggplant in a layer in the dish. Spoon meat sauce on top and divide the boiled potato slices. Cover again with a layer of eggplant and pour béchamel sauce over the Moussaka. Sprinkle with grated cheese and crumbled feta. Repeat for all oven dishes and bake for 30 minutes in a preheated oven at 350 °F (180 °C).

Serve with a delicious Greek Cucumber Salad, Salad skewers, or homemade Tzatziki.