20-Minute Eggplant & Tomato Moussaka
Crispy eggplant layers with garlicky tomato sauce and creamy ricotta topping—all done in one skillet without the classical long braise. A TikTok-easy Greek comfort dish.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 1 whole eggplant, medium
- 1 can (14 oz) canned crushed tomatoes
- ¾ cup ricotta cheese
- ½ cup feta cheese, crumbled
- 1 whole egg, large
- 1 tsp dried oregano
- 3 tbsp neutral oil (for pan-frying)
Instructions
- 1
Slice eggplant lengthwise into 1/4-inch planks. Heat oil in a 10-inch skillet over medium-high until shimmering.
- 2
Pan-fry eggplant slices 2–3 minutes per side until golden and tender. Lay on a plate lined with paper towels.
- 3
Pour crushed tomatoes into the skillet. Stir in minced garlic, oregano, salt, and pepper. Simmer 3 minutes until fragrant.
- 4
Whisk ricotta, feta, egg, and a pinch of salt in a bowl until smooth.
- 5
Layer half the eggplant slices in the skillet over the sauce. Spread half the ricotta mixture on top.
- 6
Layer remaining eggplant, then remaining ricotta. Cover and simmer on medium for 4–5 minutes until ricotta is just set.
- 7
Serve hot straight from the skillet. Drizzle with olive oil if desired.
Tools you’ll need
- 10-inch skillet (non-stick or cast iron)
- cutting board
- knife
- paper towels
- mixing bowl
- whisk
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
