Description

This Cheat’s Moussaka is a simplified and speedy version of the classic Greek casserole, featuring layers of tender roasted eggplant, spiced ground beef or lamb in a rich tomato sauce, topped with creamy béchamel and melted cheese. Perfect for a satisfying family meal that doesn’t require hours in the kitchen.

Ingredients

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

Vegetables

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

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Instructions

Roast the eggplant: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange eggplant slices in a single layer, brush or spray with olive oil, and roast for 20–25 minutes, flipping halfway through, until the slices are golden and tender. Set aside once done.
Sauté aromatics: While the eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 4 minutes until soft and fragrant.
Cook the meat: Add the ground beef or lamb to the skillet. Break it up with a spoon as it browns. Stir in ground cinnamon, dried oregano, ground allspice (if using), salt, and black pepper. Continue cooking until the meat is fully browned and aromatic.
Add the tomato sauce: Pour in the marinara sauce and stir well. Let it simmer gently for 5–7 minutes to let the flavors meld and the sauce thicken slightly. Remove from heat afterwards.
Assemble the layers: In a small baking dish, place half of the roasted eggplant slices in a layer. Spoon half of the meat sauce over the eggplant evenly. Repeat the layering with the remaining eggplant slices and meat sauce.
Add the topping: Spread the store-bought béchamel sauce or cheese sauce evenly over the top layer. Then sprinkle the grated Parmesan or feta cheese evenly across the béchamel.
Bake the moussaka: Place the assembled dish in the oven and bake at 400°F (200°C) for 20–25 minutes, or until the topping is golden brown and bubbling. Let the dish cool slightly before serving to allow it to set.

Notes

You can substitute ground beef with ground lamb for a more traditional flavor.
For a lighter version, use a low-fat béchamel or skip the béchamel and sprinkle extra cheese.
Roasting the eggplant first ensures it’s tender and reduces moisture to prevent a soggy casserole.
Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven.
To make it vegetarian, replace the meat with sautéed mushrooms or lentils and use vegetarian marinara and béchamel sauces.