Sheet-Pan Eggplant Moussaka
Crispy roasted eggplant layered with spiced tomato sauce and creamy béchamel, baked until golden. A weeknight take on the Greek classic—ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 285
- Protein
- 16g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Slice eggplant lengthwise into 1/4-inch planks. Lay on a sheet pan, brush both sides with olive oil, and season with salt and pepper.
Step 2
Roast at 425°F for 8 minutes until edges start to curl and deepen in color.
Step 3
Meanwhile, stir ricotta, egg, half the mozzarella, and oregano in a bowl until combined. Season with salt and pepper to taste.
Step 4
Pull the sheet pan out. Spread a thin layer of marinara on the bottom. Layer half the eggplant slices, then half the ricotta mixture.
Step 5
Repeat with remaining eggplant, ricotta, and marinara. Top with remaining mozzarella.
Step 6
Bake at 425°F for 8 minutes until cheese is bubbly and golden. Let cool 2 minutes, then serve.
Tools you’ll need
- sheet pan (9x13 inch)
- small mixing bowl
- spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
