Cheat’s Moussaka

This simplified moussaka delivers rich Mediterranean flavors with a fraction of the effort. Layers of tender eggplant, hearty potatoes, savory lamb, and a creamy yogurt topping make this a fast, comforting weeknight meal.

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Ingredients

2 medium eggplants sliced into 1/2-inch rounds
Salt for drawing moisture from eggplant
Olive oil spray
4 medium waxy potatoes
1 lb 450g ground lamb (or substitute beef or lentils)
1 small onion diced
3 cloves garlic minced
2 tbsp tomato paste
1/4 cup red wine optional
1 cup crushed tomatoes
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground cinnamon
Salt and pepper to taste
1 1/2 cups Greek yogurt
1 cup grated cheddar cheese
2 large eggs beaten
1/4 cup grated parmesan cheese

Instructions

Prepare the Eggplant:
Sprinkle eggplant slices with salt and let rest on a wire rack for 15 minutes. Pat dry, spray with olive oil, and roast at 475°F (245°C) for 15-20 minutes, flipping halfway through.
Prepare the Potatoes:
Microwave whole potatoes with a splash of water, covered, for 12-14 minutes until fork-tender. Peel and slice into 1/2-inch rounds.
Make the Lamb Filling:
In a large skillet, sauté onion and garlic until soft. Add lamb and brown thoroughly. Stir in tomato paste, cook for 1 minute, then deglaze with wine if using. Add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer uncovered for 10-12 minutes.
Make the Yogurt Topping:
In a bowl, mix Greek yogurt, grated cheddar, beaten eggs, salt, and pepper until smooth.
Assemble:
Lower oven to 425°F (220°C). Layer potatoes in the base of a 9×13 dish. Spread lamb filling over potatoes, layer roasted eggplant on top, then pour yogurt topping over. Sprinkle with parmesan.
Bake:
Bake for 20-25 minutes until golden and bubbling. Let rest for 10-15 minutes before serving.

Notes

Salting eggplant is crucial to prevent bitterness and excess oil absorption.

Taste your lamb filling before assembling – it should be slightly more seasoned.

Cover loosely with foil if the top browns too quickly.

Leftovers taste even better the next day and freeze beautifully for up to 3 months.

Reheat at 350°F (175°C) for 20-25 minutes if refrigerated, or 45 minutes from frozen.