my big fat greek moussaka
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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prep time
15 Min
cook time
1 Hr 15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 pound eggplant, peeled and cut into quarter inch slices
- 3 medium onions, chopped
- 3 cloves garlic, minced
- 2 teaspoons olive oil
- 1 can (16 oz) stewed tomatoes, chopped and undrained
- 8 ounces tomato sauce, canned
- 4 teaspoons parsley, chopped
- CREAM TOPPING
- 1 pound ricotta cheese
- 1/2 pound cream cheese
- 3 large eggs
How To Make my big fat greek moussaka
-
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.
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Step 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.
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Step 3Meanwhile, beat together ricotta, cream cheese and eggs until blended.
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Step 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.
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Step 5Lower oven temperature to 350°F. Bake for 30-35 minutes or until lightly browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Diet:
Vegetarian
Keyword:
#lent
Keyword:
#meatless mondays
Ingredient:
Vegetable
Method:
Bake
Culture:
Greek
Category:
Casseroles
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