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
- 1 whole eggplant, large
- 15 oz marinara sauce
- 1 cup ricotta cheese
- ¾ cup mozzarella cheese, shredded
- 1 whole egg
- 1 tsp dried oregano
Instructions
- 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.
- 2
Roast at 425°F for 8 minutes until edges start to curl and deepen in color.
- 3
Meanwhile, stir ricotta, egg, half the mozzarella, and oregano in a bowl until combined. Season with salt and pepper to taste.
- 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.
- 5
Repeat with remaining eggplant, ricotta, and marinara. Top with remaining mozzarella.
- 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
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