Greek Air Fryer Moussaka
This Greek Air Fryer Moussaka offers a healthier, quicker take on the classic Greek comfort food. With layers of crispy eggplant, savory ground meat in a rich tomato sauce, and a creamy béchamel topping, this dish is a perfect balance of textures and flavors. The air fryer creates a golden, crisp top, making it a delicious and convenient way to enjoy this beloved Greek casserole.
Equipment
- Air fryer (at least 3.5-quart capacity)
- Medium skillet
- Saucepan
- whisk
- Knife and cutting board
- Measuring spoons and cups
- Baking dish (air fryer-safe)
- Large spoon or spatula
Ingredients
For the Eggplant Layer:
- 2 large eggplants – sliced into 1/4-inch thick rounds
- 2 tbsp olive oil – for brushing or spraying
- Salt and black pepper – to taste
For the Meat Sauce:
- 1 lb 450g ground lamb or beef – your choice of meat
- 1 medium onion – finely chopped
- 2 cloves garlic – minced
- 1 14.5 oz can of diced tomatoes – or fresh tomatoes, finely chopped
- 1/4 cup red wine – optional
- 1/2 teaspoon cinnamon – for traditional Greek flavor
- 1 teaspoon dried oregano
- Salt and black pepper – to taste
For the Béchamel Sauce:
- 3 tbsp butter – for making the roux
- 3 tbsp all-purpose flour – to thicken the sauce
- 2 cups whole milk – for a creamy texture
- 1/4 tsp ground nutmeg – adds a warm flavor
- 1/2 cup grated Parmesan cheese – for a cheesy béchamel
- 1 egg – to thicken the béchamel
Additional Items:
- Fresh parsley or basil – for garnish
Instructions
Prepare the Eggplant:
- Slice the eggplant into 1/4-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
- Preheat the air fryer to 375°F (190°C). Arrange the eggplant slices in a single layer in the air fryer basket. Air fry for 10-12 minutes, flipping halfway through, until golden brown and tender. Set aside.
Cook the Meat Sauce:
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the ground lamb or beef and cook, breaking it into small pieces, until browned (about 6-7 minutes).
- Add the chopped onion and garlic, cooking for another 3-4 minutes until softened and fragrant.
- Stir in the diced tomatoes, red wine (optional), cinnamon, oregano, salt, and pepper. Let the mixture simmer for 20 minutes, allowing it to thicken and the flavors to meld.
Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 2-3 minutes to form a roux.
- Gradually add the milk, whisking constantly to avoid lumps. Once the sauce thickens (about 5-7 minutes), stir in the nutmeg, Parmesan, and egg. Remove from heat once the sauce is smooth and creamy.
Assemble the Moussaka:
- In an air fryer-safe baking dish, start by layering half of the air-fried eggplant slices on the bottom. Top with half of the meat sauce, spreading it evenly.
- Repeat with another layer of eggplant and meat sauce. Pour the béchamel sauce over the top, spreading it evenly across the surface.
Air Fry the Moussaka:
- Preheat the air fryer to 360°F (180°C).
- Place the assembled moussaka in the air fryer basket. Air fry for 15-20 minutes or until the top is golden and bubbling.
- If desired, broil for an additional 2-3 minutes for a crispier top.
Let it Rest and Serve:
- Let the moussaka rest for about 10 minutes before slicing and serving. Garnish with fresh parsley or basil for a burst of color and flavor.
Notes
- Make-Ahead: The moussaka can be assembled a day in advance and stored in the fridge. Simply air fry when ready to serve.
- Substitutions: For a lighter version, you can use ground turkey or chicken instead of lamb or beef. Additionally, if you're looking for a gluten-free option, use gluten-free flour in the béchamel sauce.
- Freezing: Moussaka can be frozen before or after cooking. To freeze, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. To reheat, simply air fry directly from frozen or thaw and bake.