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!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

Preheat the oven to 200°C (400°F).

Step 2

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.

Step 3

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.

Step 4

Add the ground beef or lamb to the skillet and cook until browned, breaking up the meat with a spatula as it cooks.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Spread the premade béchamel sauce evenly across the top layer of eggplant. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese on top.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.

Step 10

Let the Moussaka rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(161787.2g)

Amount per serving	% Daily Value*
Calories	36017.2

Total Fat 530.4g	0%
Saturated Fat 79.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 567.9mg	0%
Sodium 19452.6mg	0%
Total Carbohydrate 7422.3g	0%
Dietary Fiber 2024.0g	0%
Total Sugars 4705.6g
Protein 1479.5g	0%

Vitamin D 23.8IU	0%
Calcium 28360.7mg	0%
Iron 1017.8mg	0%
Potassium 337029.2mg	0%

*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.

Source of Calories

Fat: 11.8%

Protein: 14.7%

Carbs: 73.5%