Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Greek / Easy Eggplant Moussaka Recipe
    Lost? Site Map

    Easy Eggplant Moussaka

    Easy Eggplant Moussaka. Photo by Random Rachel

    1/1 Photo of Easy Eggplant Moussaka

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    45 mins

    55 mins

    PaulaG's Note:

    This recipe comes from Cuisine at Home. My family loves moussaka; however, it is so time consuming. This recipe cuts the time down to 1 1/2 hours so we can have it more often.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Meat Sauce

    Bechamel Sauce


    1. 1
      In a large pan, cook the meat over medium-high heat until brown, breaking it up with a potato masher as it cooks. If using ground sirloin you might need to add a touch of oil.
    2. 2
      Drain the meat if desired and return to pan. Add in the eggplant, potatoes, onion, garlic, oregano, cinnamon and basil. Simmer covered about 15 minutes. Remove lid, turn heat to medium-high and add in wine. Cook for 1 to 2 minutes or until it evaporates. Stir in tomatoes, olives and simmer to reduce juices, season with salt and pepper to taste.
    3. 3
      Preheat oven to 350 degrees. Spray a 2 quart casserole with nonstick cooking spray and set aside.
    4. 4
      For the Bechamel sauce, place the melted butter in a medium size saucepan. Whisk in flour and cook for a minute. Add milk, bring to a boil and continue to wisk until thickened. Remove from heat.
    5. 5
      Break eggs into a small dish, whisking until combined. Stir in a small amount of white sauce and whisk to combine. Whisk egg mixture into white sauce. Stir in Parmesan cheese and nutmeg.
    6. 6
      Pour the meat and vegetable mixture into prepared casserole and pour the sauce over all. Smooth evenly with a spatula, sprinkle with additional cheese. Place in oven and bake for 45 to 55 minutes. Remove from oven and allow to cool on a wire rack for 20 minutes before serving.

    Ratings & Reviews:

    • on July 27, 2013


      This was good! I have never tried moussaka before, so I don't know how long it normally takes to cook, but this wasn't really a quick meal with the bake and cooling time, although it was fairly easy. Definitely worth the wait! For ZWT9

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


    Nutritional Facts for Easy Eggplant Moussaka

    Serving Size: 1 (497 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 689.5
    Calories from Fat 428
    Total Fat 47.5 g
    Saturated Fat 23.2 g
    Cholesterol 212.7 mg
    Sodium 379.7 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 5.4 g
    Sugars 4.7 g
    Protein 41.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes