Favorite Moussaka
Submitted by rogreadum
Ground beef simmered with warm cinnamon, oregano, and tomato sauce layered between broiled eggplant slices for this beloved Greek comfort food. A family-friendly take on classic moussaka.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis streamlined moussaka brings the soul-warming flavors of Greek tavernas to your weeknight table without the fuss of traditional bechamel sauce.
The meat sauce gets its distinctive character from an unexpected spice: cinnamon, which adds subtle warmth that plays beautifully against the oregano and basil.
Broiling the eggplant slices instead of frying them keeps this version lighter while still achieving that tender, melt-in-your-mouth texture.
Kitchen Tips
- Mix the bread crumbs into the sauce just before assembling to prevent them from getting soggy
- Brush both sides of eggplant slices with butter before broiling for even golden color
- Let the meat sauce simmer the full 30 minutes to develop deep, concentrated flavors
Ingredients
Directions
Melt butter, sauté onion, meat and garlic, stirring until brown. Add herbs and spices and tomato sauce; bring to a boil. Reduce heat, simmer, uncovered, about 30 min.
Just before assembling casserole, mix bread crumbs into sauce.
Halve eggplants lengthwise. Cut each half across into ½ inch slices. Place slices in bottom of broiler pan. Sprinkle with salt and pepper and brush with butter.
Broil 4 inches from heat four minute on each side.
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