Greek Moussaka

Recipe courtesy Tyler Florence and JoAnn Cianciulli

Show: Food 911Episode: Eggplant for Everyone

Rated: 5 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
--
Level:
Easy
Yield:
6 to 8 servings

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Ingredients

3 large eggplants
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 lemon, sliced in thin circles
1 handful fresh oregano leaves, chopped
2 handfuls fresh flat-leaf parsley, chopped
2 pounds 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 freshly grated Parmesan
1 cup fresh bread crumbs

Directions

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.

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.

Preheat the oven to 350 degrees F.

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.

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Comments & Reviews

recipe Greek Moussaka
Mev Greensboro, GA 03-14-2010
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TYLER THE GREEK!
Rated: 5 stars out of 5

STILL MORE PRAISE FOR ONE OF MY NEW FAVORITES. AGREE WITH KAYLA, AN AMAZING DEPTH OF FLAVOR. YES, THERE IS PREP TIME... INVOLVED, BUT ITS WORTH IT. MUST ADMIT, I REALLY LOVED, LOVED, LOVED THE SLICED LEMONS IN THE DISH .. ANOTHER WINNER FROM TYLER! ENJOY HIS SHOW SO MUCH BECAUSE HE IS LIKE A TORNADO IN THE KITCHEN, DOESN'T WASTE A MINUTE AND DOESN'T BORE ME WITH 'BACK STORIES'. Read more
recipe Greek Moussaka
Kayla Miami, FL 12-11-2009
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This dish is a winner!
Rated: 5 stars out of 5

My fiance and I are self-proclaimed foodies, and we loved this dish! It has amazing depth of flavor, and even though it took... a full two hours of prep, it was well worth the effort. I used only 1.3 lbs of lamb and substituted ground turkey for the rest, which worked very well. I also cooked the dish in a smaller, deeper casserole pan, which created more layers. I took the advice of one of the other reviewers and made my last layer a meat layer, which allowed the bread crumbs to adhere more effectively to the casserole. Truly, this was an exceptional dish!Read more
recipe Greek Moussaka
becky portland, OR 07-15-2009
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OPA! DELICIOUS!
Rated: 5 stars out of 5

I really enjoyed this recipe. I did make a couple of minor adjustments. I added some fresh mint about 2tbls and a 1/2 of a... bulb of fresh fennel / julianned. The other thing i did is 2 layers of eggplant alternating with the meat, that made my top layer the meat mixture. I put the rest of the cheese and breadcrumbs on top of that. It came out perfect. It is somewhat time consuming frying all of the eggplant but WELL WORTH IT. Pour a big glass of red wine put on the "MY BIG FAT GREEK WEDDING " movie and ENJOY!Read more
recipe Greek Moussaka
Tom Denver, CO 06-18-2009
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Tasty but not spectacular
Rated: 4 stars out of 5

Moussaka needs bechamel to be spectacular. This was tasty but I'm docking it a star because I've made better ones. Peace.
recipe Greek Moussaka
Alice University Park, MD 04-30-2009
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Didn't change a thing
Rated: 5 stars out of 5

The sliced lemons balance things out perfectly. Could be a bit too savory for me. The lemon slices just brought everything... together. This goes in the keeper file. Wonderful recipe.Read more
recipe Greek Moussaka
John Townsville, AL 03-22-2009
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Pretty good
Rated: 4 stars out of 5

I didn't give it 5 stars simply because I reserve that rating for truly outstanding recipes. However, this is certainly a... keeper. I spent a bit more time making sure the eggplant would not be soggy. So I sprinkled some salt, let it suck water out and wiped the eggplant with paper towels. Also the bread crumbs on the top don't really adhere to the rest of the dish. Not that it ruins it in any way but one might wanna try to put some butter on top or reserve a bit of cheese. Tyler has solid recipes. I usually go by his name expecting a good result. Another success. Read more