Ground lamb is essential in making this Greek-inspired dish, first browned, then simmered with tomato sauce, rosemary, and warm spices for depth of flavor. The meat sauce is layered with baked eggplant slices and then finished in the oven with a little melted cheese—rather than a full layer of bechamel.
I love this lighter take on moussaka served with simple vegetable side dishes: In the spring and summer, minted peas or sliced tomatoes; in colder months, sautéed spinach or crispy cauliflower.
