My Big Fat Greek Moussaka

My Big Fat Greek Moussaka Recipe

No Photo

Have you made this?

 Share your own photo!

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.

Rating:
☆☆☆☆☆ 0 votes
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

How to Make My Big Fat Greek Moussaka

Step-by-Step

  • 1Preheat oven to 400°F. Place eggplant slices on a 12"x16" baking pan and cover tightly with foil. Cook for 20 to 25 minutes.
  • 2In 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.
  • 3Meanwhile, beat together ricotta, cream cheese and eggs until blended.
  • 4To 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.
  • 5Lower oven temperature to 350°F. Bake for 30-35 minutes or until lightly browned.

Printable Recipe Card

About My Big Fat Greek Moussaka

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