Moussaka-Style Stuffed Eggplant (Aubergine)

Moussaka-Style Stuffed Eggplant (Aubergine) created by Transplanted Englis

A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own.

Ready In:
1hr 50mins



  • Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
  • Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
  • Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
  • Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
  • Preheat the oven to 400°F.
  • Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
  • Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
  • Heat 2 tablespoons of oil in a large skillet over medium high heat.
  • Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
  • Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
  • Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
  • Remove from the heat and stir in 1/2 cup of the ricotta.
  • Season to taste and spoon into the 4 eggplant halves.
  • Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
  • Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
  • Bake until the tops are very brown--25 to 35 minutes.
  • Sprinkle with parsley and serve.
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@Chef Kate
@Chef Kate
"A wonderful way of creating four self-contained servings of moussaka. What makes it wonderful is the quality of the ricotta--the best way (and most economical)is to make your own."

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  1. Spencer 2
    I made this for dinner tonight and would definitely not make again. The combination of spices is overwhelming and not good. It did not taste anything like Greek Moussaka. If I ever made something similar, I think I would just add salt, pepper and garlic. The flavor was somewhere between bad pie and I don't know what else. The vegetable and cheese combination could be good but I couldn't taste anything other than the over powering spices.
  2. CIAone
    Excellent recipe!<br/>The ricotta adds so much to the overall flavor and texture of the dish.<br/>I used a sweet red pepper instead of green. Also, added more cayenne pepper for a bit of a kick!<br/>Would also make a great casserole with chopped up eggplant instead of stuffing the shells.<br/>Highly recommended.
  3. Chef Emstar
    I've made this several times and its always a hit. Even people that don't like lamb OR eggplant like this. I only use 1/4 tsp. of clove otherwise I think its a little overpowering. I usually make my own ricotta as suggested. This is truly a wonderful dish. Thank you so much for posting it Chef Kate.
  4. Transplanted Englis
    Moussaka-Style Stuffed Eggplant (Aubergine) Created by Transplanted Englis
  5. Maito
    Absolutely delicious! No problem with textures or wateriness for us. Not sure if this made the difference, but I covered the eggplant cubes lightly with olive oil and roasted them along side the shells for 15 minutes, instead of sauteeing them. I used ground turkey breast, red bell pepper, and did just a pinch of the cloves, cinammon and nutmeg for DH's taste. I compensated by increasing the cumin and adding a teaspoon of ground coriander. I also just added the ricotta as a topping. I think adding some cubed baked potatoes to this would be great! Quite a bit of work, but worth it. It has phenomenal flavor!

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