No Eggplant Moussaka

No Eggplant Moussaka

17
Wendy Fay 0

"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

2 h 40 m servings 613 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 613 kcal
  • 31%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 36.7 g
  • 73%
  • Cholesterol:
  • 170 mg
  • 57%
  • Sodium:
  • 535 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 21 Ratings

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Most helpful positive review

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 se...

Most helpful critical review

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

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 se...

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...

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 mixtu...

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 ol...

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

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 fo...

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

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...

very good and easy to make