Greek Moussaka Recipe

Name: Greek Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large eggplants; kosher salt; fresh ground black pepper; extra virgin olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 1/2 lemon, sliced in thin circles; fresh oregano leaves, chopped; fresh flat-leaf parsley, chopped; 2 lbs ground lamb; 1 cinnamon stick; 3 tablespoons tomato paste; 1 (16 ounce) can whole tomatoes, drained and hand-crushed; 8 ounces feta cheese, crumbled; 1 cup parmesan cheese, freshly grated; 1 cup fresh breadcrumb

Servings: persons

3 large eggplants
kosher salt
fresh ground black pepper
extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
fresh oregano leaves, chopped
fresh flat-leaf parsley, chopped
2 lbs ground lamb
1 cinnamon stick
3 tablespoons tomato paste
1 (16 ounce) can whole tomatoes, drained and hand-crushed
8 ounces feta cheese, crumbled
1 cup parmesan cheese, freshly grated
1 cup fresh breadcrumb

1
To prepare the eggplants: Cut off the stems, remove the skin with a vegetable peeler, and cut lengthwise into 1/2-inch thick slices. Season all the pieces of eggplant with salt and pepper on both sides. Coat a large skillet with oil and heat over medium flame. Fry the eggplant in a single layer, turning once, until brown on both sides- you will need to do this in batches, adding more oil, as necessary. Drain the eggplant as they cook on a paper towel-lined platter.
2
Add a little more oil to the pan and toss in the onion, garlic, lemon slices, oregano, and parsley. Cook and stir until soft and fragrant, about 3 minutes. Add the ground lamb, stirring to break up the meat; season with salt and pepper, and toss in the cinnamon stick. Stir in the tomato paste and hand-crushed tomatoes. Simmer until the liquid has evaporated, stirring occasionally. Remove from the heat.
3
Preheat the oven to 350 degrees F.
4
Line the bottom of a 9 by 13-inch glass or ceramic baking dish with 1/3 of the eggplant slices; they should completely cover the bottom with no gaps. Spread 1/2 of the meat sauce over the eggplant, evening it out with a spatula. Sprinkle with 1/2 of the feta and Parmesan. Repeat the layers again, ending with a final layer of eggplant. Cover the top with a nice even layer of bread crumbs. Bake the moussaka for 30 to 40 minutes or until the top is golden. Let cool 10 minutes before serving.

1176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 large eggplants, kosher salt, fresh ground black pepper, extra virgin olive oil, and more.

Yes, Greek Moussaka falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Moussaka

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