One nice feature of this dish is that you can cook and bake the pie in the same skillet.

Recipe Summary

prep:
35 mins
cook:
50 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes.

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  • Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side.

  • Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.

Tips

Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

347 calories; protein 28.3g; carbohydrates 27.7g; fat 13.8g; cholesterol 95.3mg; sodium 568.9mg. Full Nutrition
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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/26/2007
My family liked this one but because I wasn't up on how to handle eggplant ie:salt and drain it first. It was more liquidy than it should have been. Needed a little more instruction for the novice, good flavor tho. Read More
(41)

Most helpful critical review

Rating: 3 stars
07/27/2014
I tried this because we had potatoes tomatoes and eggplant from the garden. It was okay nothing special. Followed recipe as written except for making my own mashed potatoes and crushed tomatoes. Read More
46 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/26/2007
My family liked this one but because I wasn't up on how to handle eggplant ie:salt and drain it first. It was more liquidy than it should have been. Needed a little more instruction for the novice, good flavor tho. Read More
(41)
Rating: 5 stars
09/20/2011
This was absolutely wonderful. I used fresh mashed potatoes (about 7 medium) and fresh diced tomatoes (5 medium) and left out the raisins. Needed a fair bit of salt and put in some Montreal chicken spice as well - phenom. Read More
(22)
Rating: 5 stars
07/13/2009
WE loved this. My husband thought he liked it even better than regular Moussaka. I only deviated from the recipe because he had bought "italian seasoned ground turkey" instead of regular. It was just right. I used the steam in bag mashed potatoes (12 oz) and it worked great. Read More
(22)
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Rating: 5 stars
01/20/2009
I really enjoyed this recipe! I love comfort foods; and since I cannot have dairy this was a great one. I used 1/2 pound of beef (it's all that I had) and an entire eggplant which covered a 9x13 pan fine. I used instant potatoes and added some butter to the potatoes when finished. The recipe says 1 hour 25 minutes til ready; but mine was ready much quicker. I'd say all in all 50 minutes from prep to eating. You could even do the meat base (minus the eggplant and mashed potatoes) in the AM or crock-pot and put it together at dinner. Read More
(13)
Rating: 5 stars
12/28/2011
I used left over turkey meat rather than ground turkey. At the last minute I couldn't find where I put the raisins so I left them out. I also couldn't resist adding cheese on top of the potato. The family devoured this one! Read More
(10)
Rating: 5 stars
04/09/2013
Had an eggplant on hand and some ground beef found this recipe (LOVE the "ingredients search" on this site!!) and threw it together. Very tasty and will definitely make it again. Made a few minor changes to make it easier: 1) A little less olive oil to fry the onions and garlic. 2) Add and brown the ground beef but hold off on adding the spices and tomatoes. 3) DRAIN the ground beef to get the fat and extra oil out. 4) In a separate bowl stir in the spices (also add one teaspoon of cumin as per a reviewer's suggestion) into the crushed tomatoes and once the ground beef is drained add it. I did sprinkle a tiny bit of Greek Seasoning along with sea salt and pepper on the oiled eggplant before broiling on each side. It all came together beautifully but the leftovers the next day were even better! Keeping this recipe for sure. Read More
(10)
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Rating: 5 stars
07/16/2012
Simple, tasty, and mild. I added fresh mozzarella between layers (moussaka is the Greek's equivalent of lasagna) and it was fabulous! Read More
(10)
Rating: 5 stars
08/09/2010
This is such a great one dish recipe! My husband is raving and even my 18 month old daughter ate it! We used Italian seasoned ground turkey and followed the recipe. I also made garlic mashed potatoes instead of regular. I did forget to add teh egg to the potatoes but we didn't miss it. Loved it! Read More
(8)
Rating: 4 stars
02/20/2012
I've never had regular moussaka so not sure how it was supposed to taste. To me not a sophisticated palate it tasted alittle bland and greasy. I used ground beef and ground venison (cause that's what I had on hand). In the future I'd brown the meat first drain off the grease and then add to the onions/garlic as the recipe called for. I added just a touch of hot sauce to give this alittle kick. I served it over Chinese Cabbage very hot to wilt the cabbage and that is what made it good. The cinnamon clove and raisins make for an interesting flavor. None of which overwhelmed the dish. I liked it alot. Read More
(7)
Rating: 3 stars
07/27/2014
I tried this because we had potatoes tomatoes and eggplant from the garden. It was okay nothing special. Followed recipe as written except for making my own mashed potatoes and crushed tomatoes. Read More
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