Beef and Eggplant Moussaka Skillet
A skillet version of classic moussaka with savory ground beef, tender roasted eggplant, and a creamy, spiced topping.
Ingredients
For the Skillet:
8 oz ground beef (80/20)
1 medium eggplant, sliced into ¼-inch rounds
2 Tbsp butter (for cooking)
¼ cup red onion, finely diced
2 cloves garlic, finely minced
1 tsp dried oregano
½ tsp ground cinnamon
½ tsp paprika
½ tsp sea salt
¼ tsp black pepper
1 Tbsp olive oil (for finishing)
For the Creamy Topping:
1 large pasture-raised egg
¼ cup full-fat Greek yogurt
2 Tbsp grated Parmesan cheese
â…› tsp nutmeg
Pinch of sea salt
Macronutrients
Protein: 44g
Fat: 60g
Carbs: 7g
Preparation
Prepare the Eggplant: Preheat the oven to 400°F (200°C).Brush the eggplant slices (1 medium eggplant) lightly with melted butter (1 Tbsp) and season with salt. Arrange on a baking sheet and roast for 20 minutes, flipping halfway, until tender and lightly browned.
Cook the Beef Mixture: While the eggplant roasts, melt butter (1 Tbsp) in a large oven-safe skillet over medium-high heat. Add the diced red onion (¼ cup) and cook until translucent, about 3–4 minutes. Add the minced garlic (2 cloves) and cook for another 30 seconds. Add the ground beef (8 oz) and cook, breaking it up, until browned. Stir in dried oregano (1 tsp), ground cinnamon (½ tsp), paprika (½ tsp), sea salt (½ tsp), and black pepper (¼ tsp). Simmer for a few minutes to let the flavors blend. Remove from heat.
Prepare the Creamy Topping: In a small bowl, whisk together the egg (1 large), Greek yogurt (¼ cup), grated Parmesan cheese (2 Tbsp), nutmeg (â…› tsp), and a pinch of sea salt.Â
Assemble the Skillet: Layer the roasted eggplant slices over the beef mixture in the skillet in a baking dish. Spread the creamy topping evenly over the eggplant and beef layers.
Bake: Place the skillet under the broiler for 3–5 minutes until the topping is set and lightly golden. Remove from oven and drizzle with olive oil (1 Tbsp) before serving.
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