Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Delicious and easy dish. Good for people who like lasagne but trying to cut back on carbs. If you have a George Foreman grill (or similar) grill eggplant slices for a few minutes or until tender. You can also buy already sliced and grilled eggplant to make it easier. I use a grill for the eggplant and lite sour cream with great results.


  1. Preheat oven to 190 degrees Celsius.
  2. If using fresh eggplants – spray baking dish and eggplant slices with Olive Oil spray and arrange the slices in the dish.
  3. Bake eggplant slices for about 20 minutes or until tender.
  4. Meanwhile spray saucepan with oil and heat, add onion and garlic and sauté.
  5. Add mince meat to onion mixture and brown.
  6. Add tomatoes and ¼ tsp nutmeg to meat, simmer for approximately.
  7. 15-20 minutes.
  8. Combine parmesan cheese, ¼ cup of the parsley and ¼ tsp nutmeg in one bowl.
  9. Combine sour cream, remaining parsley, remaining nutmeg and beaten egg in another bowl.
  10. Layer half eggplant slices over base of a baking dish (such as lasagne dish).
  11. Pour meat sauce over eggplant.
  12. Sprinkle Parmesan mixture over meat.
  13. Layer remaining eggplant over meat and parmesan.
  14. Top with sour cream mixture.
  15. Bake in heated oven for 40 minutes or until golden brown.
Most Helpful

This was great, can't wait to make it again, I used lamb instead of beef, delicious!

Flitty June 27, 2007

I Love Mousakka, thanks for this recipe.I always soak my eggplant slices in slightly salted water for about 15 minutes, no matter what recipe I am using and it takes any bitterness or toughness out so that isn't a problem.Thanks again for this, it was gorgeous and simple.

Amanda in Aberdeen March 31, 2005

This recipe required a few changes in order to work for us. 1 can of tomatoes did not provide much flavor or substance to the meat mixture. I added some tomato sauce, basil, red wine, salt and pepper prior to simmering. I used real olive oil, rather than the spray when preparing the eggplant, and peeled it prior to slicing (I think that the skin is tough.). I mixed a bit of shredded mozzarella cheese with the sour cream and omitted the egg. The end result was a very tasty dish. However, if I would have not added extra liquid and seasonings to the meat mixture, the dish most likely would have been dry and lacking in flavor. I would make again with my adjustments.

Ms B. March 17, 2004