Typical Moussaka recipes can take about two hours to make. Author Mark Bittman's version is a "miracle" in that you can make it from start to finish in under 45 minutes. The fix was simple, cook all the ingredients together rather than precooking each item separately.
Preheat oven to 425°F. Coat a large ovenproof skillet with 2 Tbsp. oil. Add eggplant. Sprinkle with 1/4 tsp. each salt and black pepper. Toss to coat. Scatter onion and garlic then tomatoes over eggplant.
Gently mix lamb with 1/4 tsp. each salt and pepper. Dot tomatoes evenly with ground lamb; sprinkle with 1/4 tsp. each salt and black pepper. Bake 10 to 15 minutes, undisturbed, until mixture sizzles and browns in spots.
In a small saucepan stir together remaining 2 Tbsp. oil and the flour over medium-low. Cook 8 to 12 minutes or until flour turns golden and forms a paste, whisking almost constantly. Stir in cinnamon, oregano, and 1/8 tsp. each salt and pepper. Cook and whisk until fragrant, less than 1 minute more. Remove from heat. Add milk, whisking constantly until smooth. Whisk in egg yolks.
Drizzle sauce over meat and vegetables in skillet; shake to distribute liquid. Bake 7 to 10 minutes more or until bubbly but sauce is still a little loose. Let stand 10 minutes. Sprinkle with parsley. Serves 4.
(12 g saturated fat,
4 g polyunsaturated fat,
20 g monounsaturated fat),
173 mg cholesterol,
761 mg sodium,
23 g carbohydrates,
5 g fiber,
9 g sugar,
24 g protein.