An Easier Version of Moussaka

Here’s a fine recipe for a fall weekend meal, plus leftovers

Photo: nata_vkusidey/iStock/Getty Images Plus

There are countless versions of this lasagna-like Greek eggplant dish, but I’m not crazy about the kind with the custard on top. In Dinner For Everyone, I have recipes for mushroom and sweet potato moussaka, one with stewed lamb, and this one, below. Meat-eaters will be glad they decided to make it: All of the flavors and ingredients of the classic are captured without needing to cook and assemble a bunch of separate components. Read on for this weekend’s one-dish meal.

Miracle Moussaka

Makes: 4 servings
Time: 40 minutes

Ingredients

• 4 tablespoons olive oil
• 12 ounces eggplant, unpeeled, cut into 1-inch cubes
• Salt and pepper
• 1 red onion, chopped
• 1 tablespoon chopped garlic
• 1 14-ounce can diced tomatoes, drained
• 1 pound ground lamb or ground chuck
• 2 tablespoons flour
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• ⅔ cup milk
• 2 egg yolks