Air Fryer Beef Moussaka
Air Fryer Beef Moussaka is one of those dishes that feels like a classic comfort meal without the usual time commitment. It’s layered, cozy, and comes together in a way that’s surprisingly doable, even on a weeknight. It works for everything from family dinners to potlucks, and it holds up beautifully whether you prep it ahead, store leftovers, or freeze it for later. It’s the kind of recipe that fits into real life but still feels a little special.
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
Calories: 342kcalCarbohydrates: 19gProtein: 15gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 64mgSodium: 734mgPotassium: 699mgFiber: 4gSugar: 5gVitamin A: 424IUVitamin C: 19mgCalcium: 129mgIron: 2mg
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