Description
Cheat’s Moussaka is a simplified, quick version of the classic Greek casserole that layers savory ground beef, roasted eggplant, and potatoes topped with a creamy Greek yogurt and Parmesan mixture. This gluten-free dish skips the traditional béchamel sauce but maintains comforting Mediterranean flavors, making it perfect for an easy weeknight dinner.
Ingredients
Scale
Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef or lamb
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground allspice
- Salt and pepper to taste
- 1 can (14 oz) crushed tomatoes
Vegetables
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 large potato, thinly sliced
- Olive oil for brushing
Topping
- 1 cup plain Greek yogurt
- 1 egg
- 1/4 teaspoon nutmeg
- 1/2 cup grated Parmesan cheese, divided
Instructions
- Prepare the meat sauce: Preheat your oven to 400°F. Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and ground beef, breaking the meat apart as it browns thoroughly. Add ground cinnamon, oregano, allspice, salt, and pepper to the pan. Once the meat is fully browned, pour in the crushed tomatoes and let the mixture simmer gently for 10 minutes to deepen the flavors.
- Roast the vegetables: While the sauce simmers, lightly brush the sliced eggplant and potato with olive oil on both sides. Arrange them in a single layer on a baking sheet. Roast in the oven for 15 to 20 minutes, flipping once halfway through, until the slices are just tender and slightly golden.
- Make the yogurt topping: In a small bowl, whisk together the Greek yogurt, egg, nutmeg, and half of the grated Parmesan cheese until smooth and well combined.
- Assemble the moussaka: In a small baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the roasted potato slices over the sauce, followed by the remaining meat sauce, then the roasted eggplant slices. Finally, pour the yogurt mixture evenly over the top layer. Sprinkle the remaining Parmesan cheese on top.
- Bake and serve: Place the assembled dish in the preheated oven and bake uncovered for 20 to 25 minutes, or until the top is golden and bubbling. Let the moussaka rest for 5 to 10 minutes before slicing and serving to allow the layers to set.
Notes
- This shortcut version skips the traditional béchamel sauce but keeps all the comforting flavors of moussaka.
- You can substitute zucchini slices for eggplant if preferred.
- Using pre-cooked potato slices can save time during preparation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 27g
- Cholesterol: 100mg
