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No Eggplant Moussaka

Rated as 3.77 out of 5 Stars

"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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Ingredients

2 h 40 m servings 613 cals
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 613 calories; 34.5 g fat; 39.5 g carbohydrates; 36.7 g protein; 170 mg cholesterol; 535 mg sodium. Full nutrition

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Reviews

Read all reviews 17
  1. 22 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 se...

Most helpful critical review

it's more like a sheppard's pie...i miss the eggplant

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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 se...

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...

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 mixtu...

Thanks for posting this...I hate to be one of the reviewers who changes everything and then gives a thumbs up but I just had to add 1 eggplant which I sliced and grilled/broiled with a little ol...

it's more like a sheppard's pie...i miss the eggplant

My husband said this did not taste like traditional Greek moussaka, but it was still very good. Our daughter and I agreed. We used ground turkey instead of lamb. It was very tasty! Thanks fo...

My family loved it, I did pre-cook the potatoes to save time in the oven.

Really liked this preparation with potatoes rather than eggplant. Traditional eggplant retains the salt after slicing and soaking so this is a great way to lower the sodium content. Would rather...

very good and easy to make