Easy Moussaka Without Bechamel

Ingredients

• 0.5 eggplant (small eggplant, cut into 12 thin slices)
• kosher salt (for drawing moisture from eggplant)
• 3 tbsp olive oil (divided (2 tbsp for eggplant, 1 tbsp for onions))
• 0.5 onion (medium, diced)
• 1 clove garlic (small, smashed and minced)
• 0.25 lb ground beef or lamb
• 4 tbsp crushed tomatoes
• cinnamon (pinch)
• allspice (pinch)
• black pepper (generous grinding to taste)
• salt (to taste)
• 0.25 tsp nutmeg
• 0.25 tsp cumin

Steps

1. 1

   Preheat your toaster oven to 350°F (175°C).

2. 2

   Spread the 12 thin slices of eggplant on a cutting board and sprinkle them with kosher salt. Let them sit for 15 to 20 minutes to draw out moisture. Afterward, rinse the salt off and pat the slices completely dry with paper towels.

3. 3

   Heat 2 tablespoons of olive oil in a frying pan large enough to hold the eggplant in a single layer.

4. 4

   Add the eggplant slices to the hot oil and cook for approximately one minute on each side until they are lightly colored but not browned.

5. 5

   Remove the eggplant from the pan, place them on paper towels, and pat them dry to remove excess oil.

6. 6

   Add the remaining 1 tablespoon of olive oil to the pan along with the diced onion. Cook over medium-low heat for about 5 minutes until the onion softens and becomes fragrant.

7. 7

   Add the minced garlic to the pan and cook for another minute.

8. 8

   Add the ground beef or lamb, the 4 tablespoons of crushed tomatoes, cinnamon, allspice, black pepper, salt, nutmeg, and cumin to the pan.

9. 9

   Cook the mixture for about 10 minutes, stirring occasionally, until the meat is thoroughly browned.

10. 10

    In a small baking dish (approximately 6 inches), layer half of the cooked eggplant slices on the bottom. Spread the cooked meat and tomato mixture evenly over the eggplant layer. Arrange the remaining eggplant slices on top.

11. 11

    Place the dish in the preheated toaster oven and bake for 15-20 minutes.

Notes

Make-ahead tip: You can assemble the dish entirely up to the point of baking and store it in the refrigerator. Take it out 15-20 minutes before baking so it isn't ice cold. Variations: Try adding pan-fried almonds or raisins to the meat mixture, or top the finished dish with a yogurt-garlic-cucumber sauce.

Nutrition per serving

• main
• moussaka
• eggplant
• single serving
• Egyptian
• baked
• dairy-free
• low carb