Description
This Cheat’s Moussaka is a simplified yet delicious version of the classic Greek dish. Combining layers of roasted eggplant, a fragrant ground beef or lamb meat sauce, and a creamy béchamel topping, it offers all the comforting flavors without the fuss. Perfect for an easy weeknight dinner or a cozy weekend meal, this recipe is straightforward, flavorful, and sure to please the whole family.
Ingredients
Scale
Meat Sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb (450g) ground beef or lamb
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- 1/4 tsp ground allspice (optional)
- Salt and black pepper, to taste
- 1 cup jarred marinara or tomato sauce
Roasted Eggplant
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil spray or a little more for brushing
Topping
- 1 cup store-bought béchamel sauce or cheese sauce
- 1/2 cup grated Parmesan or feta cheese
Instructions
- Preheat and Roast Eggplant: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the eggplant slices in a single layer. Brush or spray them lightly with olive oil. Roast for 20–25 minutes, flipping halfway through until the slices are golden and tender. Once done, set them aside.
- Sauté Aromatics: While the eggplant roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic and sauté for about 4 minutes until they become soft and fragrant.
- Cook Meat and Spices: Add the ground beef or lamb to the skillet. Break up the meat as it cooks and browns evenly. Stir in ground cinnamon, dried oregano, ground allspice (if using), salt, and black pepper. Continue cooking until the meat is fully browned and aromatic.
- Simmer with Sauce: Pour in the jarred marinara or tomato sauce. Stir to combine and let the mixture simmer for 5–7 minutes until slightly thickened. Remove from heat.
- Assemble Layers: In a small baking dish, lay down half of the roasted eggplant slices as the first layer. Spread half of the meat sauce over the eggplant. Repeat the layering with the remaining eggplant and meat sauce.
- Add Topping: Evenly spread the store-bought béchamel or cheese sauce on top of the assembled layers. Sprinkle the grated Parmesan or feta cheese over the béchamel for a golden crust.
- Bake to Finish: Place the baking dish in the oven and bake for 20–25 minutes until the top is golden brown and bubbly. Allow the moussaka to cool slightly before serving to let the flavors meld and make slicing easier.
Notes
- You can substitute ground lamb for beef to give the dish a more traditional flavor.
- If you prefer, make your own béchamel sauce for a richer taste.
- For a vegetarian version, replace meat with cooked lentils or mushrooms.
- Ensure the eggplant slices are not too thick to roast evenly and become tender.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
