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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.

Nutrition Facts

534 calories, (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.