Skillet Moussaka

READY IN: 45mins
Recipe by Alan in SW Florida

Simple and Delicious!!

Top Review by Tea Girl

I like the idea of an easier and quicker moussaka. Because of the reviews, I tried the meat/eggplant mix and white sauce to make sure it was spiced enough and decided to add more oregano and some cinnamon (about 1/8 a teaspoon) to the meat/eggplant and some nutmeg to the white sauce (about 1/8 a teaspoon). I think that made it taste more like the baked version that I am used to. Make sure you do cut your eggplant small enough, I was a bit in a hurry and some of the pieces didn't really get fully tender. Thanks for sharing!

Ingredients Nutrition

Directions

  1. Peel eggplant, and cut into 1/2-inch pieces. Coat with 2 tablespoons flour; set aside.
  2. Cook lamb, onion, and garlic in a skillet over medium heat until meat is browned, stirring to crumble meat; drain.
  3. Return meat mixture to skillet.
  4. Add eggplant; cook 6 to 8 minutes or until tender.
  5. Stir in tomato sauce and seasonings; simmer for 5 minutes.
  6. Melt butter in a saucepan, stir in 2 tablespoons flour.
  7. Combine egg yolk and milk; add to butter mixture, and cook over low heat until slightly thickened, stirring constantly.
  8. Pour sauce over meat mixture; top with cheese.
  9. Cover and cook over medium heat until cheese melts.
  10. Garnish with chopped fresh parsley, if desired.

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