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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.