No Eggplant Moussaka Recipe -
No Eggplant Moussaka Recipe

No Eggplant Moussaka

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    2 hrs

    2 hrs 40 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
May 17, 2007

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 seasoning try adding a touch of allspice to the white sauce. I also used parmesan instead of cheddar.MMM! Thanks for the recipe.

Most Helpful Critical Review
Aug 09, 2010

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


21 Ratings

Apr 04, 2005

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 1/2 an onion as my family isn't big into onions. I did squeeze a garlic clove into the butter/onion mix to add a bit more flavor. This does take a bit of assembly, but is so delicious and easy. And I love that it only called for regular ingredients that anyone would have on hand (if they are trying to find a recipe to use ground lamb). My family loved it!

Oct 21, 2003

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 mixture. For the tomato mix I used one can of Italian stewed tomatoes and 1/2 can of tomato sauce. Since I only used two potatoes, the cooking time was cut down by about 45 min. Will make again. Thanks for the great recipe Wendy!

Feb 25, 2010

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 olive oil before adding! I used only 1 lb of lamb and 2 potatoes (which I sliced raw and pre-cooked), 1/2 of a 32 oz can of tomatoes. In the sauce I used mixed 3/4 cup 1% miilk and 3/4 cup non-fat half and half (to get richness without cholesterol) and sprinkled some ground nutmeg in. Because of pre-cooking the veggies, it only needed 30 minutes uncovered at 375. It turned out yummy, even though I forgot garlic! Next time I would drain the tomatoes before adding because it was a bit soggy. And maybe add some feta cheese on top of the meat mixture layer. Tip: Make sure you really drain all the fat and liquid after sauteing the lamb and onion, otherwise it would be too fatty and wet!

Dec 01, 2008

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 for the recipe.

Nov 20, 2008

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

Apr 25, 2007

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 go back to traditional Parm cheese however in the sauce to make the topping less noticible.


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  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 34.5 g
  • 53%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 36.7 g
  • 73%
  • Sodium
  • 535 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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