Tasty Moussaka Recipe

If you harvested too much eggplant this year, this moussaka recipe is probably the best way to turn it into a healthy, delicious meal.

mousakka recipe close up

Moussaka Recipe

The Homesteading Hippy
A delicious way to utilize some of that great garden eggplant!
Cuisine greek


  • 2 large or 3 medium eggplants
  • 1 lb lamb or hamburger
  • 2 T olive oil
  • 1 large onion chopped
  • 2 large cloves garlic minced
  • 1 14 oz can tomatoes with juice
  • 1 T tomato paste
  • rounded 1/4 tsp ground cinnamon
  • 1/8 tsp ground allspice
  • 1/2 tsp sugar
  • 1 bay leaf
  • 1/2 cup hot water
  • salt and pepper to taste
  • 4 large eggs
  • 1 1/4 cups plain Greek yogurt drained
  • pinch of paprika
  • salt and pepper


  • slice the eggplant lenghtwise in 1/3 inch thick slices.
  • Salt generously, and lay out on a parchment lined baking sheet for about 30 minutes.
  • Meanwhile, brown meat until meat is all cooked and has rendered it’s fat.
  • Add salt and pepper.
  • Using a slotted spoon, spoon the meat out of a pan and into a bowl to reserve. Add the olive oil, and sweat the onions and garlice.
  • Stir in remaining ingredients, and add the meat back in.
  • Cover with the 1/2 cup of hot water, more or less if needed until just covered and simmer on low until thick and fragrant, about 45 minutes.
  • Let cool slightly, then stir in: 1/2 cup chopped parsley and large egg, well beaten.
  • Set aside while you cook the eggplant.
  • Preheat the broiler.
  • Brush 2 baking sheets with olive oil.
  • Rinse the eggplant slices and pat dry.
  • Place on the baking sheets and brush with olive oil. Broil for approx 3-5 minutes, until softened and slightly brown.
  • You can also bake in a 350° oven until soft and slightly browned.
  • Leave oven to 350°.
  • Grease a 3 qt baking dish, and place an even layer of eggplant, and spread meat mixture over the eggplant.
  • Bake for 30 minutes.
  • Meanwhile, beat together: large eggs, 1/4 cups plain Greek yogurt, drained, pinch of paprika, salt and pepper.
  • Cover the casserole with mixture, and top with 1/2 cup grated Parmesan cheese and return to the oven to bake for 30 more minutes, until golden.

Have you tried this recipe? Did you try any variations to it? Let us know in the comments below.

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