Add Preferred SourceAir Fryer Beef Moussaka is one of my go-to recipes when I want something comforting but don’t have the time or energy for the full traditional version. It still has the soft eggplant, rich meat sauce, and creamy top, but it comes together more easily than you’d expect. There’s one small trick that makes it work, and ever since I started doing it this way, it’s been hard to go back.
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I make Beef Moussaka whenever I need a hearty meal that feels special. It’s great for family dinners, casual gatherings, or even potlucks when you want to bring a dish that’s a little different but still feels cozy and familiar. You can refrigerate it unbaked and air fry it later, or store leftovers for a few days. It also freezes surprisingly well, so nothing goes to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Beef Moussaka with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions, you’ll find that building this classic dish in the air fryer is much easier than you think.
Prep the Eggplant
Sprinkle salt over both sides of the eggplant slices and let them sit in a colander for 30 minutes. I love using this stainless steel colander since it keeps the slices elevated so they can drain properly.
This draws out excess moisture and helps the layers stay firm instead of turning soggy; after resting, pat them dry with paper towels. I always have a pack of these reusable paper towels because they hold up well during prep and don’t fall apart like the thin ones.
Air Fryer the Eggplant and Potatoes
Preheat your air fryer to 400°F and cook the eggplant slices in batches. I like using this air fryer; the wide basket gives the slices space to cook evenly without overlapping.
Air fry each batch for 5 minutes, flipping halfway through to make sure they turn golden and tender. I use my heat-resistant, wide silicone spatula for flipping as it slides underneath easily and holds its shape without bending.
Then air fry the potato slices for 17 minutes, also turning them partway through, and season with salt once cooked. Set both vegetables aside to cool slightly before layering. I usually spread them out on a large rimmed baking sheet so they don’t steam each other while they sit.
Make the Meat Sauce
Heat olive oil in a large skillet on medium-high heat and sauté the chopped onions for 2–3 minutes, just long enough for them to soften. I often reach for this large nonstick skillet because it gives me plenty of room to move everything around without spilling.
Stir in the minced garlic and cook for 2 more minutes. When I don’t feel like mincing garlic by hand, I use my easy-to-clean garlic press that gives a consistent mince without the mess.
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∙ Chocolate Cake Cookies
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Throw in the ground beef and cook until it is no longer pink, using a wooden spoon to break it into small crumbles for even cooking and to blend it well with other ingredients. I usually grab this wooden spoon; it’s gentle on nonstick pans and comfortable to use.
Add the sugar, salt, and cinnamon, then put in the tomato paste and cook for 1 minute before pouring in the chopped tomatoes and red wine. Scrape the bottom of the pan to deglaze, toss in the bay leaf, and let the sauce simmer uncovered over low heat for 10 minutes to help it thicken and concentrate in flavor.
Then remove the bay leaf before assembling, as it has already infused the sauce and is no longer needed.
Make the Béchamel Sauce
In a separate skillet or saucepan, melt the butter over medium heat. I use this nonstick saucepan with spouts since it heats quickly and allows for easy pouring.
Sometimes, I go with this stainless steel pot, especially when making a larger batch or when I need the extra stability from the side handles.
Whisk in the flour and cook for about 2 minutes until it forms a smooth roux. I always reach for a silicone whisk because it won’t scratch my pan, and it handles thick sauces really well.
Slowly pour in the room-temperature milk, whisking as you go to prevent lumps, then season with salt, pepper, and nutmeg. Continue stirring as the sauce thickens and becomes creamy, then remove from the heat and set aside.
Assemble and Air Fry
Grease a 9×13-inch baking dish, or one that fits in your air fryer, with olive oil or butter. I like using this ceramic baking dish as its handles make it easy to lift out, and it’s great for prepping and serving. Start layering half of the potato slices evenly across the bottom, followed by one-third of the eggplant.
Spoon half of the meat sauce over the vegetables, then spread one-third of the béchamel sauce on it and repeat the layering process. I often grab my silicone spatula to spoon it on; it’s flexible enough to place the mixture smoothly without making a mess around the edges.
Finish with the remaining eggplant, top with the final layer of béchamel sauce, and sprinkle the grated Parmesan cheese on top. I use this box grater to grate the Parmesan fresh, so it melts beautifully.
Pop the dish in your air fryer at 400°F and cook for 10 minutes until it’s golden and bubbling.
Serve and Enjoy
Let it rest for at least 15 minutes so the layers set, then slice and serve while it’s still warm. To serve, I stick with the same wide silicone spatula I used earlier to flip the vegetables; it lifts the slices out easily without breaking them apart.
Now enjoy your cozy, golden Air Fryer Beef Moussaka!
If you’re bringing this to a gathering or need to travel with it, pack it in a hard-sided food container like this so it doesn’t spill in transit. Then I slide the container into my insulated casserole carrier to keep it warm until serving.
Recipe Notes and Expert Tips
I’ve included a few tips to make each layer of this air fryer beef moussaka come together with less stress and more flavor.
- Prep the eggplant properly: Salting and resting the eggplant removes bitterness and excess moisture, which helps it hold up better in the layers.
- Air fry in batches: Don’t crowd the air fryer basket, or the slices will steam instead of browning.
- Use a large skillet for the meat sauce: A wide pan will give you room to break up the beef fully and build flavor without overcrowding.
- Deglaze the pan well: Pour in the red wine slowly and scrape up any stuck bits. This will add a deeper flavor to the sauce.
- Go slow with the roux: Cook the flour for a full 2 minutes before adding milk to avoid the raw taste in the sauce.
- Rest before slicing: Letting it sit for 15 minutes gives the layers time to set, making the slices neater and easier to serve. I grab a serrated knife to cut through the layers cleanly without dragging the top.
- Use a wide spatula: A wide, flat spatula helps lift the slices out without them falling apart.
How to Store Leftovers
Let the moussaka cool completely, then transfer slices to an airtight container. I use these glass airtight containers because they keep everything fresh and stack neatly. Store in the fridge for up to 4 days.
You can also freeze it for up to 2 months; just wrap individual portions or the full dish tightly in plastic wrap and foil, or use a freezer-safe container. I seal each piece in plastic wrap to prevent air from entering. Then I add a layer of this aluminum foil for an extra barrier against freezer burn.
If I want to skip all of that, I go for these freezer-safe glass containers that close tightly. Thaw overnight in the fridge before reheating.
To warm it up, air fry slices at 350°F for 8–10 minutes, or reheat a whole dish covered with foil for 15–20 minutes, removing the foil for the last few minutes to crisp the top.
What to Serve With Air Fryer Beef Moussaka
Air Fryer Beef Moussaka is rich and layered; it pairs well with lighter sides like a crisp green salad with lemon vinaigrette or a tomato-cucumber salad to add brightness. Warm pita or crusty bread works for scooping up extra sauce, and if you’re feeding a crowd, a simple rice pilaf or lentil dish helps stretch the meal.
A few kalamata olives or a spoonful of tzatziki on the side also work well for something cool and briny. And if you’re turning it into a dinner party dish, a glass of red wine or sparkling water with lemon finishes things off nicely without weighing it down.
More Easy Recipes for You to Try at Home
I’ve got more cozy, satisfying recipes like this one that keep the flavor big without making prep feel like a chore.
- Marry Me Chicken Gnocchi
- French Onion Casserole
- Shrimp Cauliflower Fried Rice
- Chicken Salad Sandwich
- Big Mac Pinwheels
Did you make this recipe? We’d love to know! Please leave a 5-star review below (it really helps!) and tag and follow us on Pinterest and Facebook for more tasty inspiration!
Air Fryer Beef Moussaka
Equipment
Ingredients
Vegetables:
- 1 pound eggplant sliced into 3/8″ rounds
- 2 yellow potatoes sliced into 3/8″ rounds
Meat Sauce:
- 2 tablespoons olive oil
- ½ cup red onion chopped
- 2 garlic cloves minced
- 1 pound ground beef
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- 3 tablespoons tomato paste
- 14 ounces canned chopped tomatoes
- 1 cup dry red wine
- 1 bay leaf
Béchamel Sauce:
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2½ cups whole milk at room temperature
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
- ¾ cup grated Parmesan cheese
Instructions
- Season both sides of the eggplant slices with salt and place them in a colander for 30 minutes to draw out excess moisture. Pat dry. Cook in the air fryer at 400°F (200°C) for 5 minutes, working in batches if needed. Air fry the potatoes for 17 minutes, then season with salt.1 pound eggplant, 2 yellow potatoes
- In a large skillet over medium-high heat, heat the oil. Sauté the onion for a few minutes, then add garlic and cook for 2 minutes more. Add the ground beef and cook until no longer pink, breaking it into crumbles.2 tablespoons olive oil, ½ cup red onion, 2 garlic cloves, 1 pound ground beef
- Stir in sugar, salt, and cinnamon. Add the tomato paste and cook for 1 minute. Pour in tomatoes and wine, scraping the bottom of the pan to deglaze. Add the bay leaf, reduce heat to low, and simmer uncovered for 10 minutes to blend the flavors. Remove and discard the bay leaf.1 teaspoon sugar, 1 teaspoon kosher salt, ½ teaspoon ground cinnamon, 3 tablespoons tomato paste, 14 ounces canned chopped tomatoes, 1 cup dry red wine, 1 bay leaf
- In another skillet, melt the butter over medium heat. Whisk in the flour and cook for 2 minutes on low. Slowly whisk in the milk, then season with salt, pepper, and nutmeg. Simmer, stirring often, until thickened.¼ cup butter, ⅓ cup all-purpose flour, 2½ cups whole milk, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Brush the bottom and sides of a 9×13-inch baking dish with butter or olive oil.
- Layer the dish by arranging half the potatoes at the bottom, followed by one-third of the eggplant, half the meat sauce, and one-third of the béchamel. Add the remaining potatoes, another third of the eggplant, the rest of the meat sauce, and another third of the béchamel. Finish with the final layer of eggplant, then top with the remaining béchamel and a sprinkle of Parmesan cheese.¾ cup grated Parmesan cheese
- Air fry uncovered at 400°F (200°C) for 10 minutes, or until golden brown and bubbling.
- Let rest for at least 15 minutes before slicing.
Notes
- Prep the eggplant properly: Salting and resting the eggplant removes bitterness and excess moisture, which helps it hold up better in the layers.
- Air fry in batches: Don’t crowd the air fryer basket, or the slices will steam instead of browning.
- Use a large skillet for the meat sauce: A wide pan will give you room to break up the beef fully and build flavor without overcrowding.
- Deglaze the pan well: Pour in the red wine slowly and scrape up any stuck bits. This will add a deeper flavor to the sauce.
- Go slow with the roux: Cook the flour for a full 2 minutes before adding milk to avoid the raw taste in the sauce.
- Rest before slicing: Letting it sit for 15 minutes gives the layers time to set, making the slices neater and easier to serve.
- Use a wide spatula: A wide, flat spatula helps lift the slices out without them falling apart.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Walking Taco Casserole
∙ Chocolate Cake Cookies
...and much more!
