One Person Greek Moussaka Casserole
One person Greek moussaka casserole that is just as tasty as the large baking dish. Delicious vegetables and meat with a béchamel sauce.
Ingredients
- 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. feta cheese crumbled
- 2 oz. grated cheese Gouda will do
Ingredients you need per step are listed below the step in Italic
Instructions
- 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 saucepan 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.
NOTES
1. Potatoes: Use floury potatoes to make this recipe. Russet, Doré, King Edward, and Maris Piper are great choices.
2. Ground beef: You can also opt for half-ground pork and half-ground beef, ground chicken, or minced lamb.
3. Eggplant: You can also alternate eggplant with a layer of zucchini. Or use only zucchini and no eggplant. This is also common in parts of Greece when making moussaka.
4. Storage
Let the Moussaka cool quickly.
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 it thaw in the refrigerator.
- Reheat
- 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.
Nutrition
Calories: 717kcal | Carbohydrates: 76g | Protein: 33g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 593mg | Fiber: 15g | Sugar: 22g | Vitamin A: 1389IU | Vitamin C: 78mg | Iron: 7mg
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