Shortcut Moussaka Recipe (2024)

This is my go to comfort food recipe. When in a funk, eat this in the bathtub, and you will emerge rejuvenated.

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.

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.

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.

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.

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.

Replaced potatoes with sweet potatoes. Thumbs up. More like shepherd's pie than moussaka, though.

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.

Loved this recipe! I substituted the butter with olive oil and the lamb with venison it tasted wonderful! Would definitely make this again.

At 450 degrees, the eggplant was partially charred and entirely leathery at 20 minutes, which is half the time this recipe calls for.

I added some tomato paste and fried some mushrooms along with the lamb mince. Absolutely delicious!

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.

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 cookJed the whole thing in the same 10” iron skillet we

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!

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.

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.

Had ground Turkey on hand and used that. Delicious!

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!

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.

I did all kinds of other shortcuts that I won’t dare to reveal & our one-dish meal was fabulous, thank you Melissa!

Excellent! Next time I might up the eggplant to meat ratio.

Is this a 9” square pan or 9” x 12”?

Has anyone tried making this recipe as six individualcasseroles in oven-proof ramekins - and freezing some for future use?