Description
Cheat’s Moussaka is a simplified, comforting Greek-inspired casserole featuring layers of roasted eggplant, spiced ground meat simmered in marinara, and topped with creamy béchamel and melted cheese. This version saves time by roasting eggplant instead of frying and using store-bought sauces, perfect for a delicious weeknight dinner.
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
Eggplant Layer
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil spray or a little more olive oil 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 your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the eggplant slices in a single layer, brush or spray them with olive oil, then roast for 20–25 minutes, flipping halfway through, until they are golden and tender. Once done, set aside to cool slightly.
- Sauté Aromatics: While the eggplant is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, cooking until they become soft and fragrant, about 4 minutes.
- Brown the Meat and Add Spices: Add the ground beef or lamb to the skillet, breaking it up as it cooks. Stir in ground cinnamon, dried oregano, 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 sauce, stirring to combine. Let the mixture simmer gently for 5–7 minutes until it slightly thickens, then remove from heat.
- Assemble the Moussaka: In a small baking dish, create a layer with half of the roasted eggplant slices. Spread half of the meat sauce over the eggplant, then repeat the layers with the remaining eggplant and meat sauce.
- Add Topping: Spread the store-bought béchamel or cheese sauce evenly over the top layer. Sprinkle the grated Parmesan or feta cheese on top for a golden crust.
- Bake the Dish: Bake the assembled moussaka in the oven for 20–25 minutes until the topping is golden and bubbling. Allow it to cool slightly before serving to let the layers set.
Notes
- You can substitute ground lamb with beef or a mix of both for varied flavors.
- For a vegetarian version, use sautéed mushrooms or lentils instead of meat.
- If you prefer, make your own béchamel sauce instead of store-bought for a richer taste.
- Roasting the eggplant instead of frying reduces the oil content and makes the dish lighter.
- Letting the moussaka rest after baking helps it hold together better when sliced.
