Real Recipes From Real Home Cooks ®


a recipe by
Lesley Snow

I cut this out of a newspaper in the early 80's and it has been my favourite version of Moussaka ever since. It isn't difficult to make despite the number of steps and you can if you choose make the meat mixture one day and the sauce on the day you intend to cook it. It can easily be halved and freezes well. The cook time is actual time in the oven. The sauce will likely take another 15 minutes and you can make that while the meat mixture is cooking. I'd guess 30 minutes making the recipe. Prep time will vary depending on if you salt your eggplants and fry or just grill them

serves 8
cook time 45 Min
method Bake

Ingredients For moussaka

  • 3
    eggplants cut in 1/2" slices
  • 1/4 c
    olive oil (you can use a lot less)
  • 2 lb
    lean ground lamb (or beef)
  • 3 lg
    tomatoes, peeled, seeded and chopped (or use canned equivalent)
  • 1 can
    5 1/2 oz. tomato paste
  • 1/2 c
  • 1 c
    finely chopped onions
  • 2 clove
    garlic, minced
  • 1 sm
  • 1 Tbsp
    finely chopped parsley
  • 1 tsp
    dried oregano (or more to taste)
  • 1 1/2 tsp
    salt (or to taste)
  • 1/4 tsp
    cinnamon (ground)
  • 1/2 c
    parmesan, grated (or more :) )
  • 1/4 c
  • 1/4 c
    all purpose flour
  • 2 c
  • 3
    eggs, beaten
  • pinch
    ground nutmeg
  • salt and pepper to taste

How To Make moussaka

  • 1
    If you like to do that sort of thing salt, let stand for an hour, drain, rinse and dry eggplant slices. I don't bother and have never found them bitter.
  • 2
    Add enough oil to the bottom of of a large skillet and when the oil is very hot lightly brown the eggplant slices, drain and set aside. Alternately, it is easier, saves time and calories if you grill them on the BBQ
  • 3
    Clean skillet and cook onions in a little oil until softened. Add lamb or beef and cook until lightly browned.
  • 4
    Drain off excess fat and add tomatoes, tomato paste, water, garlic, bay leaf, parsley, oregano, cinnamon and S&P to taste. Cook stirring frequently until most of the liquid is absorbed. Taste and adjust seasoning to taste. Remove Bay Leaf
  • 5
    FOR THE WHITE SAUCE TOPPING: Melt butter in a heavy saucepan and then blend in or whisk in the flour. Stir or whisk in milk, nutmeg, salt and pepper to taste. Cook, stirring until the sauce is smooth and thickened. This is just a basic white sauce recipe)
  • 6
    Whisk a little of the hot sauce in to the eggs first to temper them then gradually whisk the rest of the beaten eggs in to the mixture in the saucepan. Cook beating constantly until smooth and thickened.
  • 7
    Arrange 1/2 of the drained eggplant slices in a greased 9" x 13" baking dish (3.5 l) Sprinkle with 1/2 of the Parmesan and then spread the meat mixture evenly over the top. Add remaining eggplant slices and cover with the white sauce. Sprinkle with remaining cheese.
  • 8
    Bake in a pre-heated 350F oven for 45 minutes or until golden.
  • 9
    Let stand 10 - 15 minutes before cutting in to squares to serve. Enjoy!

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