Greek Moussaka

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  • Level: Easy
  • Yield: 6 to 8 servings
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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


  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.