Slow Cooker Moussaka
Slow Cooker Moussaka is a delightful Greek classic that brings together layers of tender eggplant, savory ground meat, and creamy béchamel sauce. This effortless dish simmers slowly, allowing the rich flavors to meld beautifully, making it ideal for weeknight dinners or special gatherings. With its golden crust and comforting taste, each bite transports you straight to the Mediterranean.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Greek
Ingredients
Scale
- 2 medium eggplants, sliced thinly
- 1 lb lean ground beef or lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup red wine
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Prepare the Eggplant: Sprinkle sliced eggplants with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- Brown the Meat: In a skillet over medium heat, brown the ground meat with onion and garlic until softened.
- Mix the Sauce: In a bowl, combine canned tomatoes and red wine with seasonings like oregano and cinnamon.
- Layer Ingredients: In your slow cooker, layer half of the eggplant, followed by half of the meat mixture and half of the tomato sauce. Repeat layers.
- Make Béchamel Sauce: Melt butter in a saucepan; whisk in flour to create a roux. Gradually add milk while stirring until thickened. Season with salt and nutmeg.
- Final Touches: Pour béchamel sauce over the layered ingredients in the slow cooker. Cook on low for about 6 hours.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 70mg