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No Eggplant Moussaka

No Eggplant Moussaka

  • Prep

    40 m
  • Cook

    2 h
  • Ready In

    2 h 40 m
Wendy Fay

Wendy Fay

This dish takes some assembly but is well worth it. Minimal ingredients compared to the real thing, and most of the ingredients are everyday staples...with a very tasty result.

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Nutrition

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  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  2. Heat 2 tablespoons butter in a large heavy skillet over medium heat. Saute onions and parsley until onion is soft and translucent. Increase heat, add lamb, and cook until evenly brown. Drain excess fat, and set aside.
  3. In a large bowl, combine tomatoes, Italian seasoning, salt and pepper. Chop tomatoes, and mix well with seasonings. Set aside.
  4. In a saucepan over medium heat, melt 2 tablespoons butter. Stir in flour until smooth. Whisk together milk and egg, then gradually whisk into flour mixture. Cook, stirring constantly until thick and smooth. Remove from heat, and stir in grated cheese.
  5. In casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. Top with half of meat mixture followed by half of tomato mixture. Repeat layers, ending with a layer of potatoes. Spread cheese sauce evenly over the top.
  6. Cover, and bake in preheated oven for 1 1/2 hours. Remove cover, and bake 30 minutes, or until lightly browned.
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Reviews

rhondarella
21

rhondarella

5/17/2007

This recipe is more along the lines of Bulgarian Moussaka. There are many countries with their own version, not just Greeks! Bulgarians use potatoes instead of eggplant. If you like the Greek seasoning try adding a touch of allspice to the white sauce. I also used parmesan instead of cheddar.MMM! Thanks for the recipe.

WYOWIFE
16

WYOWIFE

4/4/2005

This was delicious! I didn't have the 90 mins. it calls for to bake, so I cheated and precooked the potatoes a little in the microwave (slice them first). I also cut the amount of onion to a 1/2 an onion as my family isn't big into onions. I did squeeze a garlic clove into the butter/onion mix to add a bit more flavor. This does take a bit of assembly, but is so delicious and easy. And I love that it only called for regular ingredients that anyone would have on hand (if they are trying to find a recipe to use ground lamb). My family loved it!

SHERS54
15

SHERS54

10/21/2003

MMMM!! This recipe looked perfect for the ingredients I had on hand, and the fact that I lacked eggplant for regular Moussaka. I cut the recipe in half except for the sauce and the tomoato mixture. For the tomato mix I used one can of Italian stewed tomatoes and 1/2 can of tomato sauce. Since I only used two potatoes, the cooking time was cut down by about 45 min. Will make again. Thanks for the great recipe Wendy!

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