Easy Moussaka

Easy Moussaka


Mr. Food


This shortcut version of the classic Greek favorite moussaka can be on your table in no time! With tender layers of eggplant, ground beef and a creamy custard topping, they'll be shouting "Opa!" when you serve it!

Serves: 6

  • 2 pounds ground beef
  • 1 small eggplant, peeled and diced (about 4 cups)
  • 3 garlic cloves, minced
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 teaspoons salt, divided
  • 1/4 teaspoon black pepper
  • 1 1/2 cups spaghetti sauce
  • 1 cup half-and-half
  • 3 eggs


  1. Preheat the oven to 350°F. Coat a 7" x 11" baking dish with nonstick cooking spray.
  2. In a large skillet, sauté the ground beef over medium-high heat for 7 to 8 minutes, or until crumbly and only slightly pink; drain off any excess liquid.
  3. Add the eggplant to the skillet and sauté for 5 to 6 minutes, until the eggplant begins to soften. Add the garlic, cinnamon, 1 teaspoon salt, and the pepper; mix well. Add the spaghetti sauce and cook for 4 to 5 more minutes, until hot; place mixture in the baking dish.
  4. In a small bowl, whisk together the half-and-half, eggs, and remaining 1/2 teaspoon salt; pour over the meat mixture.
  5. Bake for 40 to 45 minutes, or until the custard-like top is set.


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