Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Quick Weeknight Moussaka Skillet - Image 1

Quick Weeknight Moussaka Skillet

European cuisineMediterranean cuisineCzech cuisine
0
Be the first to like this recipe

Quick Weeknight Moussaka Skillet

Moussaka

  1. Deconstructed Dishes

Prep: 25 min • Cook: 35 min. A deconstructed, faster version of moussaka cooked entirely in a skillet, perfect for busy weeknights. Combines sautéed eggplant and spiced ground meat with a lighter, pan béchamel.

Preparation time
25 min
Cooking time
35 min
Total time
1 hr
Servings
4
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 1 pc eggplant(medium, cubed)
  • 1lb ground beef(lean)
  • 1 pc onion(medium, chopped)
  • 2 tsp garlic(minced)
  • 14 1/2oz canned crushed tomatoes
  • 1 tsp cinnamon(ground)
  • 1/2 tsp nutmeg(ground)
  • 3 tbsp all-purpose flour
  • 3 tbsp butter
  • 2 cup milk(warm)
  • 2 tbsp olive oil
  • tsp salt(to taste)
  • tsp black pepper(to taste)

Instructions

Cook

  1. Heat olive oil in a large skillet over medium-high heat. Add the cubed eggplant and cook until golden brown and tender, about 8-10 minutes. Remove eggplant from skillet and set aside.
  2. Add ground beef to the same skillet, breaking it up with a spoon. Cook until browned, then drain off any excess fat.
  3. Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 5 minutes.
  4. Stir in the crushed tomatoes, ground cinnamon, and ground nutmeg. Season with salt and pepper. Bring to a simmer and cook for 5 minutes.
  5. While the meat sauce simmers, prepare the béchamel. In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the warm milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Season with salt and pepper.
  7. Return the cooked eggplant to the skillet with the meat sauce. Stir to combine.
  8. Pour the béchamel sauce over the meat and eggplant mixture in the skillet. Stir gently to incorporate.
  9. Cover the skillet and let it simmer on low heat for 10-15 minutes, allowing the flavors to meld.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories550.5 kcal157.3 kcal2,202 kcal
Protein28.2 g8.1 g112.8 g
Fat30.1 g8.6 g120.4 g
Carbs45.8 g13.1 g183.2 g

Tips

  • Ensure eggplant is cooked until tender before adding to the meat mixture for the best texture.
  • Serve hot directly from the skillet, optionally garnished with fresh parsley or a dollop of yogurt.
  • Pre-salting and draining the eggplant can help reduce bitterness and excess moisture.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…