Description
Cheat’s Moussaka is a fast and flavorful take on the classic Greek comfort food. This version skips the lengthy steps by using pre-cooked or shortcut ingredients like jarred marinara and ready-made béchamel, while still delivering layers of savory spiced meat and tender eggplant.
Ingredients
Scale
- 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
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil spray or a little more for brushing
- 1 cup store-bought béchamel sauce or cheese sauce
- 1/2 cup grated Parmesan or feta cheese
Instructions
- 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, until golden and tender. Set aside.
- While eggplant roasts, heat 1 tbsp olive oil in a skillet over medium heat. Add chopped onion and garlic, and sauté until soft, about 4 minutes.
- Add the ground meat, breaking it up as it browns. Stir in cinnamon, oregano, allspice, salt, and pepper. Cook until meat is fully browned and fragrant.
- Pour in the marinara sauce and simmer for 5–7 minutes until slightly thickened. Remove from heat.
- In a small baking dish, layer half of the roasted eggplant slices, followed by the meat sauce. Repeat with remaining eggplant and sauce.
- Top with the béchamel sauce and spread evenly. Sprinkle with grated cheese.
- Bake for 20–25 minutes, or until golden and bubbling on top. Let cool slightly before serving.
Notes
- You can grill or pan-fry the eggplant instead of roasting to save time.
- Use a plant-based ground meat and vegan cheese sauce for a vegetarian version.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- To boost veggies, layer in thin slices of zucchini or pre-cooked potato rounds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 6g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 65mg