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    You are in: Home / Recipes / Melanie's Moussaka Recipe
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    Melanie's Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    One Happy Woman's Note:

    I'm not sure how authentic this is, but my name's Greek, and I've _been_ to Greece, so that should count for something. This is not too time-consuming; it's pretty good stuff. No, I take that back - it's really good stuff.

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    My Private Note



    Units: US | Metric


    1. 1
      Slice the eggplant in 1/3 inch slices. Do not peel, do not salt. Just slice—you have enough to do in a day. I use the Japanese eggplant because the slices are smaller and easier to layer in the baking pan.
    2. 2
      Line a large cookie sheet with foil and spray with non-stick spray.
    3. 3
      Lay the eggplant slices on the sheet in a single layer and spray them with non-stick spray.
    4. 4
      Sprinkle 2-3 T grated Parmesan over them, some salt and pepper, and roast at 350 until fork-tender, while you make the sauce.
    5. 5
      Chop the onion and garlic and saute the onions, garlic, mushrooms and ground beef together.
    6. 6
      Add the tomato paste and ground tomatoes, wine, rosemary, cinnamon, and lemon pepper (maybe the Greeks did invent this) and simmer until meat is cooked and flavors melded.
    7. 7
      In a large baking dish sprayed with non-stick spray (we don't like to waste a lot of time scrubbing dishes in our house) and layer a little sauce, the eggplant, sauce, etc. and end with a layer of sauce.
    8. 8
      Over this pour the following mixture: the larger amount of Parmesan, Mozarella, eggs and yogurt, plus a little garlic salt.
    9. 9
      Pour the sauce over the eggplant/meat mixture and cover pan with foil.
    10. 10
      Bake 350 for 30 minutes, then uncover and bake until the moussaka is hot and bubbly. Time will vary according to how deep your baking pan is.

    Ratings & Reviews:

    • on April 12, 2010


      I am going to preface this with it is my first time ever making or eating eggplant or moussaka so I was not sure exactly what to expect. We all liked the meat and the topping and its not that we didn't like the eggplant is was just sort of indiscernable. I am going to take the leftovers and chop up the eggplant and serve it today for dinner as spaghetti sauce and I think the kids will love it. I didn't use mushrooms as we don't like them and had to sub thyme for the rosemary because we were out of rosemary. We did enjoy trying something that we don't usually make. I made it for PAC Spring 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Melanie's Moussaka

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 407.9
    Calories from Fat 203
    Total Fat 22.6 g
    Saturated Fat 8.0 g
    Cholesterol 172.8 mg
    Sodium 792.5 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 4.3 g
    Sugars 11.8 g
    Protein 28.2 g

    The following items or measurements are not included:

    Japanese eggplants

    lemon pepper

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