Shortcut Moussaka
This Shortcut Moussaka is a streamlined take on the traditional Greek classic, perfect for busy weeknights without compromising on flavor. Featuring tender slices of baked eggplant layered with a rich, spiced ground beef or lamb filling, this dish is elevated by warm notes of cinnamon, paprika, and oregano. Topped with a luscious premade béchamel sauce and a golden, bubbling layer of Parmesan and mozzarella cheeses, it’s both comforting and elegant. With a prep time of just 20 minutes, this easy moussaka recipe is your go-to for a hearty yet hassle-free family meal. Serve it with a crisp green salad or crusty bread for a Mediterranean-inspired feast that’s sure to delight!
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Recipe Information
Ingredients
- 2 medium Eggplants
- 3 tablespoons Olive oil
- 500 grams Ground beef or lamb
- 1 large, diced Onion
- 3 minced Garlic cloves
- 2 tablespoons Tomato paste
- 400 grams (1 can) Crushed tomatoes
- 0.5 teaspoons Ground cinnamon
- 1 teaspoon Ground paprika
- 1 teaspoons Dried oregano
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Premade béchamel sauce
- 0.5 cups Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants into 1 cm (about 1/2 inch) thick rounds. Brush both sides lightly with 2 tablespoons of olive oil and place them on a baking sheet. Bake for 15-20 minutes, flipping halfway, until slightly browned and softened.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
Add the ground beef or lamb to the skillet and cook until browned, breaking up the meat with a spatula as it cooks.
Stir in the tomato paste, crushed tomatoes, ground cinnamon, ground paprika, oregano, salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens slightly.
In a 9x13-inch baking dish, arrange a layer of baked eggplant slices to cover the bottom. Spread half the meat mixture over the eggplant.
Add another layer of eggplant slices on top of the meat, followed by the remaining meat mixture. Finish with a final layer of eggplant slices.
Spread the premade béchamel sauce evenly across the top layer of eggplant. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Let the Moussaka rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
10516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 4651 mg | 202% | |
| Total Carbohydrate | 2345.9 g | 853% | |
| Dietary Fiber | 485.4 g | 1733% | |
| Total Sugars | 1577.4 g | ||
| Protein | 525.8 g | 1052% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 5056 mg | 389% | |
| Iron | 121.3 mg | 674% | |
| Potassium | 113249 mg | 2410% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
