Description
Cheat’s Moussaka is a simplified and quick version of the classic Greek casserole, featuring layers of roasted eggplant, a rich spiced ground beef sauce, and creamy béchamel topped with melted cheese, all baked to golden perfection 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
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 Eggplant: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, arrange the eggplant slices in a single layer, brush or spray them lightly with olive oil, and roast for 20 to 25 minutes, flipping halfway through. They should be golden and tender. Once done, set them aside.
- Cook 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, and sauté until they become soft and fragrant, about 4 minutes.
- Brown the Meat: Add the ground beef or lamb to the skillet. Break it up with a spoon as it cooks. Stir in the ground cinnamon, dried oregano, optional ground allspice, 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 and allow the mixture to simmer for 5 to 7 minutes, letting it thicken slightly. Then remove the pan from the heat.
- Layer the Moussaka: In a small baking dish, create a layer with half of the roasted eggplant slices. Spoon half of the meat sauce evenly over the eggplant. Repeat another layer with the remaining eggplant and meat sauce.
- Add the Topping: Spread the store-bought béchamel or cheese sauce evenly over the top layer. Sprinkle generously with grated Parmesan or feta cheese.
- Bake to Finish: Place the assembled dish in the oven and bake for 20 to 25 minutes, until the top is golden brown and bubbling. Allow the moussaka to cool slightly before serving to let the layers set.
Notes
- You can use ground lamb or beef based on preference or availability.
- For a vegetarian version, substitute the meat with cooked lentils or a plant-based meat alternative.
- Roasting the eggplant slices enhances their flavor and keeps the dish lighter than frying.
- Store-bought béchamel and marinara sauces save time and simplify the recipe.
- Letting the moussaka rest after baking helps it slice neatly.
- Parmesan cheese provides a sharper finish, while feta adds a tangy flavor—choose according to taste.
