Greek Skillet Moussaka

A quick stovetop version of the classic Greek eggplant casserole.

Ingredients

• 1 large eggplant
• 500 g ground lamb
• 1 cup tomato sauce
• 1 chopped onion
• 2 tbsp olive oil

Method

1. Slice eggplant and sauté in olive oil until softened.
2. Brown lamb with onion in a skillet.
3. Add tomato sauce to the lamb and simmer.
4. Layer eggplant in skillet, top with meat sauce, serve hot.

Chef's tips

• Salting the eggplant will remove bitterness.
• Simmer longer for a thicker sauce.