Shortcut Moussaka
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2medium eggplant about 2 pounds, cut into ¾-inch cubes
- 1tablespoon plus 2 teaspoons kosher salt
- ¼cup extra virgin olive oil
- 1½pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- ⅓cup whole milk
- 1large egg yolk
- ¾cup grated kefalotiri or Parmesan cheese
- 4tablespoons unsalted butter, at room temperature
- ¼teaspoon grated nutmeg
- 1pound ground lamb (or beef)
- 1very large onion, finely chopped
- 2cinnamon sticks
- 2garlic cloves, finely chopped
- ¼teaspoon ground clove
- 2medium tomatoes, cored and chopped
- ½teaspoon pepper
- 3tablespoons bread crumbs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
620 calories; 41 grams fat; 17 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 25 grams protein; 1155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a colander, toss the eggplant and 1 teaspoon salt. Drain in the sink for 15 minutes.
- Step 2
Heat oven to 450 degrees Toss the eggplant with the oil and spread on a large baking sheet. Roast, turning occasionally, until golden and tender, about 40 minutes. Reduce oven temperature to 400 degrees.
- Step 3
Bring 6 cups water, the potatoes and 1 tablespoon salt to a boil in a large pot over high heat. Lower heat and simmer until potatoes are tender, about 20 minutes; drain and return potatoes to the warm pot. In a small bowl, whisk together milk and egg yolk. Mash potatoes with milk-egg mixture, ½ cup cheese, butter, ¼ teaspoon salt and nutmeg. Taste and adjust seasonings if needed.
- Step 4
In a very large skillet over medium-high heat, brown the lamb, breaking it up with a fork as it cooks. Season with ¼ teaspoon salt. Push the meat to one side of the skillet and spoon off all but a thin layer of fat from the skillet. Add the onions and cinnamon sticks to the skillet. Cook until the onions are soft, about 5 minutes. Stir the lamb back into the onions and add the garlic and ground clove. Cook 2 minutes more. Stir in the tomatoes, ½ teaspoon salt, and pepper. Cook until tomatoes are soft and the mixture is thick, about 10 minutes. Stir in the eggplant.
- Step 5
Spoon into a 9-inch baking dish. Spread the mashed potatoes over the lamb. Sprinkle with bread crumbs and the remaining ¼ cup cheese. Bake until top is golden brown and slightly crusty, about 30 minutes. Cool 10 minutes before serving.
Private Notes
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Cooking Notes
lisawahbisa
This is my go to comfort food recipe. When in a funk, eat this in the bathtub, and you will emerge rejuvenated.
A. Cleary
I skipped the first step. I suspect it's a holdover from older recipes that called for frying. The eggplant only needed about 25 minutes. While the spuds cooked, I browned the onions, then added the lamb, seasonings & tomatoes. I also added 1/2 c. red wine & some oregano. By the time the meat mixture cooked down, the spuds were ready to be mashed. We enjoyed it. It's not a traditional moussaka, but a tasty "cheat" when you don't have time to go old-school.
Linda
Tasty, but I still prefer the authentic Greek version. You can't beat a luscious besciamella (I know, that's Italian). The eggplant was well cooked at 20 minutes.
barb
Searching for a moussaka recipe, though I have the family traditional one. You can call this moussaka, but it really is not. It violates the principles of what a layered moussaka is, and the way flavors meld and bite in that manner, especially the (optional) oil-drenched layer of sliced potatoes (not mashed potatoes on top standing in for béchamel). Some things just should not be simplified. Or call it something else.
Ann
I liked this! As long as we're cheating, why peel the potatoes? And if you brown the meat in an oven-safe skillet, just spread the potatoes on top of all that and put it in the oven to bake.
Ann
Made this dish last night. Made a few short cuts of my own. I used pre made mashed potatoes added cheese to spuds then topped. Baked eggplant slices instead of frying the slices. Family liked this dish Would make this dish again. I like to think of recipes as a starting point. Tweaking a recipe is not a crime. Please think of cooking as art open to riffing on a melody.
Jeanette
Replaced potatoes with sweet potatoes. Thumbs up. More like shepherd's pie than moussaka, though.
Bob
I first had moussaka on 1970. I was a Navy ensign on a Mediterranean deployment. I had never had real Mediterranean cooking. In a taverna on the island of Crete, I had moussaka. It changed my life.
Tracy
This was a winner at our house. I used the air fryer on the ‘roast’ setting for the eggplant, which takes off a lot (25 minutes) of time. Then if you stack the steps right you can get it in the oven in an hour, and relax with a cocktail (or do the dishes) while it bakes.
malika
Loved this recipe! I substituted the butter with olive oil and the lamb with venison it tasted wonderful! Would definitely make this again.
Cynthia Barnes
At 450 degrees, the eggplant was partially charred and entirely leathery at 20 minutes, which is half the time this recipe calls for.
T
I added some tomato paste and fried some mushrooms along with the lamb mince. Absolutely delicious!
susan O
This was a clean out the fridge dish and excellent- I put the last carrot, cilantro, pepper all at least a pound or 2 of tomatoes- it really cooked down so I added some of the potato water. I bought 1 pound of ground kafta meat that was Already spiced but still seasoned- I did reduce the cloves to a pinch. So proud to see nothing go to waste and a delicious dish.
beth
This recipe was a great success and while a bit time consuming, not at all difficult. We cooked the eggplant for 20 minutes and also added about 1/2 c red wine to the lamb and used about 2 T of tomato pate to the lamb instead of tomato. We didn’t peel the Yukon gold potatoes, and tge mash was wonderful using a Bulgarian feta like cheese with parmesan on the top, no breadcrumbs. Also cook Jed the whole thing in the same 10” iron skillet we
Leslie T
Sure, it's not "real" moussaka...but it IS delicious, a bit easier/quicker to make, and probably lower in calories. After 2 weeks with my brother's BIG intact 16 mo old boy puppy, I needed something delicious but not that big an effort. We buy local lamb, pork, and beef and take 2-4 nights' worth of meat out at a time. Ground lamb was one taken out yesterday. I had all the ingredients, except eggplant, and went for it. I left the cinnamon sticks in while the whole thing baked...no broken teeth!
lee
Not a quick weeknight meal- multiple pans to clean later, but it was tasty and worth the effort. I was work Zooming, and roasted the eggplant cubes for 35 minutes before I got back to it. Way overdone; others said 20 minutes as better timing. I think the eggplant could be sliced thinly to allow for layering others said they missed. No mention of when to discard the cinnamon sticks, so removed before final assembly. I’d soften onions 1st; add 2Tbs tomato paste 1/2 C water (step 4) next time.
Laurie
Made on a beautiful snowy day. Moussaka or Shepard’s Pie? I agree it is more like SP but who cares! ; ) It was delicious! Also, note I took out the cinnamon sticks before baking because I didn’t want anyone to break a tooth accidentally.
Josh
Had ground Turkey on hand and used that. Delicious!
Martje
I roasted a mash potato squash (a new farm stand item that I discovered this summer in New Hampshire) and put it on top instead of mashed potato. Delicious and worked perfectly!
Love This!
So many have found this recipe less than traditional moussaka. However, I like it better. Roasting the eggplant adds a depth of flavor. And the cheesey mashed potatoes are way better than bechamel. I doubt that I'll ever make traditional moussaka again. Thank you Melissa.
Linda Wilshusen
I did all kinds of other shortcuts that I won’t dare to reveal & our one-dish meal was fabulous, thank you Melissa!
K harrell
Excellent! Next time I might up the eggplant to meat ratio.
jeanne
Is this a 9” square pan or 9” x 12”?
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