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Moussaka is a Greek dish made of layers of eggplant, ground meat, potatoes, and béchamel sauce, baked to golden perfection.
Craving a scrumptious moussaka but don’t want to feed an army? You’re in the right spot! This single-serving moussaka recipe is designed to give you all the comfort of a hearty Greek classic with none of the leftovers. Grab your apron, channel your inner Greek chef, and let’s create a dish that’s oozy, herby, and ridiculously satisfying, one bite at a time. Ready? Let’s dive in, because we’ve got each mouthwatering step covered!
Moussaka Recipe for One
Moussaka is the king of comfort food—imagine layers of juicy eggplant, savory ground meat, and dreamy béchamel sauce stacked as tall as a Greek mountain. It’s like the lasagna of the Mediterranean, only better because it has eggplant and a Greek heritage. Plus, it’s a one-pan wonder, making cleanup ridiculously easy—perfect for solo dining!
- Cooking method: Baking
- Prep time: 20 minutes
- Cook time: 60 minutes
- Cuisine: Greek
Ingredients
- 1 small eggplant, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/4 lb ground lamb or beef
- 1/4 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup canned crushed tomatoes
- 1/8 teaspoon ground cinnamon
- Salt and pepper to taste
- 1/2 cup milk
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
Cooking Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange the eggplant slices on the baking sheet. Brush both sides with olive oil and sprinkle with salt. Bake for 20 minutes, flipping halfway through. Set aside.
- In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic, sauté until golden, about 5 minutes.
- Add the ground lamb or beef to the pan. Cook until browned, breaking it up with a spoon. Add the crushed tomatoes and cinnamon, simmer for 10 minutes. Season with salt and pepper. Set aside.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk. Cook, stirring constantly, until thickened, about 5 minutes.
- Remove from heat and stir in Parmesan cheese. Let it cool slightly, then whisk in the egg yolk.
- In a small baking dish (about 5×5 inches), layer half of the eggplant slices. Top with the meat sauce, then the remaining eggplant slices.
- Pour the béchamel sauce over the top. Bake at 375°F (190°C) for 30 minutes, or until golden and bubbly.
- Let your moussaka rest for 10 minutes before diving in. Enjoy!
Suggestions
- Alternative ingredients: Use zucchini instead of eggplant for a twist.
- Garnishing options: Sprinkle fresh parsley or a dash of paprika on top before serving.
- Cooking tips: Let the béchamel cool a bit before adding the egg yolk to avoid scrambling. Use a mandoline for perfectly even eggplant slices.
