An Easier Version of Moussaka

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

Mark Bittman
Heated

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A slice of moussaka.
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

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Mark Bittman
Heated

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.