My Big Fat Greek Moussaka Recipe

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My Big Fat Greek Moussaka

Cindy McLaughlin

By
@GrammiMac

Contributed by: Linda Neal

Are you in the mood to eat Greek tonight? This traditional casserole contains sliced eggplants, along with other favorite ingredients for a wonderful meal.


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Serves:

6

Prep:

15 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

1 lb
eggplant, peeled and cut into quarter inch slices
3 medium
onions, chopped
3 clove
garlic, minced
2 tsp
olive oil
1 can(s)
(16 oz) stewed tomatoes, chopped and undrained
8 oz
tomato sauce, canned
4 tsp
parsley, chopped

CREAM TOPPING

1 lb
ricotta cheese
1/2 lb
cream cheese
3 large
eggs

Directions Step-By-Step

1
Preheat oven to 400°F. Place eggplant slices on a 12"x16" baking pan and cover tightly with foil. Cook for 20 to 25 minutes.
2
In a large pan, sauté onion and garlic in olive oil until onion is soft. Add the remaining ingredients and cook sauce for 4-5 minutes.
3
Meanwhile, beat together ricotta, cream cheese and eggs until blended.
4
To assemble the casserole, spread sauce on the bottom of a 9"x13" casserole dish. Layer 1/2 of the eggplant slices and 1/2 the sauce. Repeat with remaining eggplant and sauce. Spread cream topping on top.
5
Lower oven temperature to 350°F. Bake for 30-35 minutes or until lightly browned.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Greek
Dietary Needs: Vegetarian