Slow-Cooker Mediterranean Moussaka with Béchamel Sauce
This Slow-Cooker Mediterranean Moussaka is a hearty and flavorful dish that's perfect for a weeknight meal. The beef and eggplant are slowly cooked in a rich tomato sauce, and then topped with a creamy béchamel sauce. The result is a delicious and satisfying dish that's sure to please everyone at the table.
Moussaka is a classic Greek dish that is typically made with layers of eggplant, ground beef, and potatoes. It is a hearty and flavorful dish that is perfect for a special occasion. However, traditional moussaka can be time-consuming to make, as it requires browning the meat, cooking the eggplant, and making the béchamel sauce separately. This slow-cooker version of moussaka is a much easier way to make this classic dish. Simply brown the meat and eggplant in a skillet, and then add all of the ingredients to the slow cooker. Cook on low for 6-8 hours, and then top with the béchamel sauce. Bake in the oven until the sauce is bubbly and browned, and you're done! This slow-cooker moussaka is just as delicious as the traditional version, but it's much easier to make. So next time you're looking for a hearty and flavorful meal, give this recipe a try.
Slow-Cooker Mediterranean Moussaka with Béchamel Sauce Slow-Cooker Mediterranean Moussaka with Béchamel Sauce Slow-Cooker Mediterranean Moussaka with Béchamel Sauce Slow-Cooker Mediterranean Moussaka with Béchamel Sauce
Prep time: 30 | Cook time: 360 | Serves: 6
Ingredients
  • 2 pounds ground beef
  • 1 large eggplant, cut into 1-inch cubes
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can diced tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
  2. Add the eggplant, onion, and garlic to the skillet and cook until the vegetables are softened.
  3. Stir in the tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Transfer the mixture to a slow cooker and cook on low for 6-8 hours.
  5. While the moussaka is cooking, make the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the milk until the sauce is smooth and thickened. Season with salt and pepper to taste.
  7. After the moussaka has finished cooking, spread the béchamel sauce over the top.
  8. Bake in a preheated oven at 350 degrees F for 20 minutes, or until the sauce is bubbly and browned.
Why It Works
  • Slow-cooking the moussaka allows the flavors to meld and develop, resulting in a more flavorful dish.
  • Using a slow cooker is a great way to save time and energy, as you can simply add all of the ingredients to the slow cooker and let it cook on its own.
  • The béchamel sauce adds a creamy and rich flavor to the moussaka, and it also helps to keep the dish moist.