Moussaka, my version Recipe

Name: Moussaka, my version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, aubergine; 1 1/3 lb ground meat, lamb, pork, or beef; 28 oz diced tomatoes; 1 large onion chopped; 1/2 lb bulk sausage; 1/4 tsp ground cinnamon; 1/4 tsp ground allspice; 1 tsp minced garlic; 2 tbsp tomato paste; 1/2 cup grated parmesan cheese; 1/4 tsp salt; 1 olive oil, extra virgin; 1/4 tsp ground black pepper; 1/4 tsp salt; 2 large eggs beaten; 1/2 cup grated parmesan cheese; 2 large eggs; 14 oz coconut milk; 1 1/2 tbsp baking powder; 1/2 cup butter; 1/4 tsp ground nutmeg

Servings: persons

1 large eggplant, aubergine
1 1/3 lb ground meat, lamb, pork, or beef
28 oz diced tomatoes
1 large onion chopped
1/2 lb bulk sausage
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1 tsp minced garlic
2 tbsp tomato paste
1/2 cup grated parmesan cheese
1/4 tsp salt
1 olive oil, extra virgin
1/4 tsp ground black pepper
1/4 tsp salt
2 large eggs beaten
1/2 cup grated parmesan cheese
2 large eggs
14 oz coconut milk
1 1/2 tbsp baking powder
1/2 cup butter
1/4 tsp ground nutmeg

1
Preheat oven 400Fahrenheit
2
Peel the eggplant.
3
Cut the eggplant into quarters long ways.
4
Take a vegetable peeler and slice the eggplant thinly.
5
About an eighth of an inch thick
6
Oil the eggplant slices.
7
Add salt.
8
Bake in oven till done.
9
I did mine ith the pan I was going to bake the moussaka in.
10
When eggplant is soft.
11
Set aside.
12
Mix the cheese and egg together.
13
Lower heat on oven to 350 Fahrenheit.
14
In a pan add sausage and ground meat.
15
Add onions, cinnamon, allspice, garlic,tomato paste, salt and pepper.
16
When the mixture is browned add diced tomatoes.
17
Simmer 15 minutes.
18
Let cool 20 minutes add beaten egg mixture.
19
Then mix well.
20
Add meat, egg and cheese mixture to the top of eggplant.
21
Set aside.
22
Mix eggs, nutmeg, and coconut milk together set aside
23
In a saucepan add butter and melt.
24
Mix nutmeg and baking powder with parmesan cheese.
25
Add it to butter stirring constantly.
26
Add milk, egg mixture still stirring constantly.
27
Till it thickens add to top of the tomato meat mixture.
28
Bake in oven 45 minutes.
29
Let cool, this is important, 20 minutes or when you cut into it and serve it will slide.
30
Once it cools it won't do the slide.
31
Even reheated it won't.
32
I refrigerated overnight.
33
Serve hope you enjoy!

1175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 1 large eggplant, aubergine, 1 1/3 lb ground meat, lamb, pork, or beef, 28 oz diced tomatoes, 1 large onion chopped, and more.

Yes, Moussaka, my version 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.

That's it — enjoy your meal!

Moussaka, my version

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions