Ingredients for Mini Moussaka
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How to Make Mini Moussaka
- Preheat oven to 375°F (190°C).
- Slice eggplant into 1/4-inch thick rounds and salt generously. Let sit for 30 minutes to draw out excess moisture. Pat dry with paper towels.
- While eggplant rests, prepare the meat sauce: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in diced tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 15 minutes.
- In a bowl, whisk together eggs, milk, and grated cheese.
- Lightly grease a muffin tin or mini ramekins.
- Layer the bottom of each muffin cup with a thin layer of the meat sauce.
- Top with a layer of eggplant slices, slightly overlapping.
- Pour a small amount of the egg mixture over the eggplant.
- Repeat layers: meat sauce, eggplant, egg mixture.
- Sprinkle the top with remaining cheese.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
70g
Fat
121g
Carbs
10g
