Greek Moussaka


  • 2 large egg plants (2 lbs)
  • 1 cup of extra virgin olive oil
  • 2 large onions diced
  • 3 pounds of ground lamb
  • 1/4 cup of all purpose flour
  • 1n 28 oz can of tomatoes with sauce (We like Cento)
  • 5 tbs of mixed herbs( parsley, thyme and oregano)
  • 1 large head of garlic chopped ( about 8 cloves)
  • Kosher or sea salt and fresh black pepper to taste
  • 2 and 1/2 cups of plain Greek yogurt
  • 4 large eggs
  • 3 oz of feta cheese crumbled
  • 1 cup of grated Parmesan cheese
This wonderful dish has layers of ground lamb, eggplant, tomatoes and onions topped with a creamy yogurt and cheese sauce.It is delicious served with a glass of red wine and a crisp leafy green salad.
  • Peel and cut the egg plants into thin slices and layer them in a colander, sprinkling each layer with salt.Cover them with a palate and a weight, and leave them to drain for at least 30 minutes.
  • Drain the egg plants and rinse to remove all of the salt, and pat them dry with a paper towel.
  • Heat about 8 tbs of olive oil in a large skillet.
  • Saute the onion and garlic until fragrant.
  • Add the lamb and cook over medium heat until browned.
  • Stir in the flour and mix well.
  • Stir in the tomatoes with sauce, as well as the herbs, salt and pepper.
  • Reduce heat and simmer for 20 minutes.
  • heat remaining olive oil in a saute pan and saute the egg plant slices until golden on both sides. You may have to cook in batches, and drain on paper towels.
  • Pre- heat oven to 350 degrees.
  • Arrange half of the egg plant slices in a large shallow oven proof dish.
  • Top the egg plant slices with half of the meat and tomato mixture.
  • Add the remaining egg plant slices¬† and spread the remaining meat mixture on top.
  • Beat together the yogurt and eggs along with the feta and Parmesan cheese and spread the mixture over the meat.
  • Bake in the oven for about 40 minutes until golden and bubbling.
  • Let cool slightly, then serve.


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