One person Greek moussaka casserole that is just as tasty as the large baking dish. Delicious vegetables and juicy meat with a tasty béchamel sauce. All delightful flavors in one baking dish. Easy individual portions: that's fun again!
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.
- Cut the eggplant into slices and fry the slices on both sides in olive oil until they are light brown. Drain on kitchen paper.
- 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.
- 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.
- 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).
- You can also alternate eggplant with a layer of zucchini. Or use only zucchini and no eggplant. This is even common in parts of Greece when making Moussaka.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
One Person Greek Moussaka Casserole
Use the buttons to adjust the number of people.
- one person casserole dishes
- 2 eggplants cut in slices ¼ inches (½ cm)
- 2 onions sliced finely
- 2 cloves garlic squeezed
- ⅔ pound ground beef
- 2 tomatoes deseeded and cut in small cubes.
- 28 oz. diced tomatoes
- 1 teaspoon sugar
- 2 tablespoons butter
- ⅞ cup milk
- 3 tablespoons all-purpose flour
- 2 eggs size L
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 potatoes peeled and sliced ¼ inch (½ cm), and pre cooked for 10 minutes.
- 2 oz. grated cheese Gouda
- Preheat oven to 400 °F or 350 °F
- Butter the baking dishes.
- Put some olive oil in the pan and fry the eggplant slices on both sides until lightly browned. Drain on kitchen paper.2 eggplants
- Heat some oil in the pan and bake the onions for about 3 minutes until they are translucent.2 onions
- Add the garlic and stir-fry for 30 seconds.2 cloves garlic
- Add the ground beef and fry until it's brown.⅔ pound ground beef
- Pour the diced tomatoes, tomato cubes, and sugar into the pan and bring to a boil. Simmer for five minutes.2 tomatoes, 28 oz. diced tomatoes, 1 teaspoon sugar
- Melt butter in a sauce pan and add all flour at once while stirring.2 tablespoons butter, 3 tablespoons all-purpose flour
- Fry for two minutes, while continuing to stir.
- Pour the milk little by little into the pan while stirring with a whisk.⅞ cup milk
- Heat the sauce, while continuing to stir, for 1 to 2 minutes.
- Remove the sauce from the heat and let it cool for 10 minutes.
- Stir in the eggs one at a time until they are well incorporated.2 eggs
- Season the béchamel sauce with salt and pepper.¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Take an oven dish and make a layer of eggplant at the bottom
- Spoon a layer of meat sauce on top
- Spread a layer of potato slices on the meat sauce.4 potatoes
- Next, top with a second layer of eggplant.
- Pour the béchamel sauce over the moussaka.
- Sprinkle the sauce with grated cheese and feta.2 oz. feta cheese, 2 oz. grated cheese
- Place the dish for 30 minutes in the oven, until the upper side is golden brown.
Let the Moussaka cool quickly.
- Refrigerator - Store the Moussaka covered in the fridge for up to 3 days.
- Freezer Moussaka unbaked and baked - Wrap the baking dishes with two layers of foil and store them in the freezer. Let thaw in the refrigerator.
- Unbaked Moussaka - Place the dish in the oven for 35 minutes at 350 °F (180 °C).
- Baked Moussaka -
- Oven - Cover the baking dish with aluminum foil and bake at 350 °F (180 °C) for 20 minutes, until warm.
- Microwave - Cover the Moussaka with a plate (otherwise, it will dry out) and heat for 2 minutes. Check and repeat until the Greek moussaka is sufficiently warm.