Skillet Moussaka Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F.
• STEP 2.Heat oil in a large skillet and sauté the eggplant slices until golden brown. Set aside.
• STEP 3.In the same skillet, cook the ground beef until browned. Drain excess fat.
• STEP 4.Add onions, garlic, and spices to the skillet and cook until onions are softened.
• STEP 5.Stir in tomato sauce and simmer for 10 minutes.
• STEP 6.In a separate saucepan, melt butter and whisk in flour to make a roux.
• STEP 7.Gradually whisk in milk and cook until thickened.
• STEP 8.Remove from heat and stir in Parmesan cheese and nutmeg.
• STEP 9.In the skillet, layer half of the cooked eggplant, followed by the meat sauce, and then the remaining eggplant.
• STEP 10.Pour the béchamel sauce over the top and sprinkle with Parmesan cheese.
• STEP 11.Bake in the preheated oven for 25-30 minutes, or until bubbly and golden.
• STEP 12.Let it cool for a few minutes before serving.
• STEP 13.Serve with a side salad and crusty bread.

Cooking Tips

• You can substitute ground beef with ground lamb or a mixture of beef and lamb for a traditional moussaka flavor.
• Feel free to add spices like cinnamon or allspice to the meat sauce for extra depth of flavor.
• Make sure to slice the eggplant evenly for even cooking.

Storage and Serving

• Leftover Skillet Moussaka can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Serve with a side salad and crusty bread for a complete meal.