Description
A quick and flavorful version of traditional Greek moussaka featuring layers of roasted eggplant, spiced ground meat, and creamy béchamel sauce 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 olive oil for brushing
Topping
- 1 cup store-bought béchamel sauce or cheese sauce
- 1/2 cup grated Parmesan or feta cheese
Instructions
- Roast 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 them lightly with olive oil, then roast for 20–25 minutes, flipping halfway through, until they are golden brown and tender. Set aside once done.
- Cook Aromatics: While the eggplant roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 4 minutes.
- Brown Meat and Season: Add the ground beef or lamb to the skillet, breaking it up with a spoon as it cooks. Stir in ground cinnamon, dried oregano, optional ground allspice, salt, and black pepper. Continue cooking until the meat is fully browned and aromatic.
- Add Sauce and Simmer: Pour in the jarred marinara or tomato sauce and reduce the heat to low. Let the mixture simmer gently for 5–7 minutes until it thickens slightly. Remove from heat.
- Assemble the Moussaka: In a small baking dish, spread half of the roasted eggplant slices forming the first layer. Top with half of the meat sauce. Repeat layering with the remaining eggplant and meat sauce.
- Add Béchamel and Cheese: Evenly pour and spread the béchamel or cheese sauce over the top layer. Sprinkle the grated Parmesan or feta cheese evenly on top.
- Bake: Place the dish in the oven and bake for 20–25 minutes until the top is golden brown and bubbling. Allow to cool slightly before serving to let the layers set.
Notes
- For a vegetarian version, substitute the ground meat with cooked lentils or sautéed mushrooms.
- Using a store-bought béchamel sauce saves time, but homemade béchamel will add extra richness.
- Eggplant can be salted and drained before roasting to reduce bitterness if preferred.
- Leftovers store well in the refrigerator for 2-3 days and can be reheated gently in the oven.
- Pair this moussaka with a fresh Greek salad or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
