Description
This Cheat’s Moussaka recipe offers a simplified and quick way to enjoy the classic Greek layered casserole of roasted eggplant, spiced ground meat, and creamy béchamel sauce. Perfect for a comforting dinner, it’s made easy with store-bought sauces and straightforward roasting and baking techniques, delivering rich flavors and satisfying textures in under an hour.
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
- Roast the eggplant: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush or spray with olive oil, then roast for 20–25 minutes, flipping halfway through until they are golden and tender. Remove from the oven and set aside.
- Prepare the meat sauce: While the eggplants roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add finely chopped onion and minced garlic, sautéing until softened, about 4 minutes.
- Brown the meat: Add ground beef or lamb to the skillet, breaking it up as it cooks. Stir in ground cinnamon, dried oregano, ground allspice (if using), salt, and black pepper to season. Cook until the meat is fully browned and fragrant.
- Simmer with sauce: Pour in the jarred marinara or tomato sauce and simmer the mixture for 5–7 minutes, allowing the sauce to thicken slightly. Remove from heat when done.
- Assemble the moussaka layers: In a small baking dish, create a layer with half of the roasted eggplant slices. Spread the meat sauce evenly over the eggplant. Repeat with the remaining eggplant and meat sauce, layering everything evenly.
- Add béchamel topping: Spoon the store-bought béchamel or cheese sauce over the assembled layers and spread it evenly. Sprinkle the grated Parmesan or feta cheese on top for a flavorful crust.
- Bake and serve: Place the baking dish in the oven and bake for 20–25 minutes until the top is golden brown and bubbling. Allow the moussaka to cool slightly before cutting and serving.
Notes
- You can substitute ground lamb with ground beef for a milder flavor.
- Use low-fat béchamel or cheese sauce to reduce calories if preferred.
- Roasting the eggplant instead of frying reduces oil absorption and makes this recipe lighter.
- Letting the moussaka rest after baking helps it set and makes serving easier.
- Optional spices like allspice add warmth, but can be omitted for a simpler taste.
