One of Greece’s most popular and traditional dishes, moussaka is typically something of a project meal made in the fashion of lasagna. You meticulously layer thin slices of roasted eggplant and potato with a fragrant, gently spiced meat sauce, then lather bechamel sauce on top.

This recipe streamlines the process by creating most of the action in one pan.

Instead of being sliced and roasted, the eggplant and accompanying baby potatoes are cubed and sauteed in a heavy pan with a little olive oil until fork-tender.

The veggies are then tossed right in the pan with the meat sauce, and the whole thing is popped into the oven under a blanket of rich and creamy bechamel. A dusting of grated Parmesan makes for a cheesy, golden crust.

The result is a dish that’s suitable for weeknights when yo

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