My Big Fat Greek Moussaka

My Big Fat Greek Moussaka Recipe

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Cindy McLaughlin


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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15 Min
1 Hr 15 Min


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  • 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

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

How to Make My Big Fat Greek Moussaka


  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.

Printable Recipe Card

About My Big Fat Greek Moussaka

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

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