Moussaka #SundaySupper

A simplified Greek Moussaka recipe is made by layering eggplant with a spiced meat filling and topping off with a delicious creamy sauce.

A simplified Greek Moussaka recipe is made by layering eggplant with a spiced meat filling and topping off with a delicious creamy sauce.

This is just about the absolutely best way to eat eggplant.  All that creamy cheesy goodness.

I have been wanting to prepare this casserole for a some time now., However, I had to make sure the hubby was out of town.  He won’t eat eggplant.  It’s not that he doesn’t like it.  He actually never tasted it.  He doesn’t like the name.  His mind just can’t get past the name.  I can be sneaky only so much.  I am afraid I just couldn’t be sneaky enough to get him to embrace this dish.

A simplified Greek Moussaka recipe is made by layering eggplant with a spiced meat filling and topping off with a delicious creamy sauce.Greek food is so damn delicious, that I figured if he wasn’t around to eat it, there would be more for me.  Selfish, I know.  I. Don’t. Care.

A simplified Greek Moussaka recipe is made by layering eggplant with a spiced meat filling and topping off with a delicious creamy sauce.There is definitely something special about casseroles.  I believe that everyone needs a casserole dish in their repertoire, like a homey creamy casserole, brimming with cheesy sweet and savory stuffing.  One that is their hands-down-favorite that everyone loves to eat and is easy to make.  One that is sheer comfort food.  One that puts a smile on everyone’s face when they smell the wonderful aroma of it cooking in the kitchen or coming to their table..  Did you know the casserole originated in France.  It was a way to cook and serve the meal in the same dish.

This week, the Sunday Supper movement is sharing casserole dishes with all of you.  Many types such as ragout, hotpot, cassoulet, tajine, carbonnade and don’t forget all the desserts. Thank you to our host this week Alice of A Cooking Mizer.

A simplified Greek Moussaka recipe is made by layering eggplant with a spiced meat filling and topping off with a delicious creamy sauce.

Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 6
adapted from [url href=””][/url]
  • 6 tablespoons cooking oil
  • 2 shallots, chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup red wine
  • 1 Tablespoon tomato paste
  • 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can)
  • 1 cinnamon stick
  • 1/8 teaspoon ground allspice
  • 1 teaspoon salt
  • Fresh-ground black pepper
  • 1 eggplant (about 1 pound), peeled and cut into 1/4-inch slices
  • 4 ounces cream cheese
  • 1/4 cup milk
  • 1/4 cup grated Parmesan
  1. Pre-heat the broiler.
  2. In a large skillet, heat 1 tablespoon of the oil over moderate heat.
  3. Add the shallot and garlic; cook until starting to soften, about 3 minutes.
  4. Add the ground beef and cook until the meat loses its pink color. (about 2 minutes).
  5. Stir in the wine, tomato paste, tomatoes, cinnamon, allspice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
  6. Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes. (remove cinnamon stick and discard)
  7. Brush both sides of the eggplant slices with the remaining 5 tablespoons oil and season with 1/8 teaspoon each salt and pepper.
  8. Put the eggplant slices on a large baking sheet and broil, 6 inches from the heat, until browned, about 5 minutes.
  9. Flip the eggplant and broil until browned on the other side, about 5 minutes longer.
  10. In a small saucepan, combine the cream cheese, milk, 1/8 teaspoon salt, and a pinch of pepper, over low heat until just melted.
  11. Spray an 8-by-8-inch baking dish with non-stick spray.
  12. Layer half the eggplant in the dish, then half the meat sauce
  13. Sprinkle with half the Parmesan.
  14. Repeat with the remaining eggplant, meat sauce, and Parmesan.
  15. Spoon the cream-cheese sauce on top;
  16. Broil until just starting to brown, 1 to 2 minutes.
  17. Remove from oven.
  18. Cool about 10 minutes then cut into squares.
Serving size: 251 g Calories: 356 Fat: 24.2 Saturated fat: 8.4 Carbohydrates: 9.5 Sugar: 4.3 Sodium: 553 mg Fiber: 3.6 Protein: 27.5 Cholesterol: 93 mg
Let the Moussaka sit briefly before cutting it, so the squares will hold together.

Thanks for stopping by and have a great day.


Check out all of these recipes and don’t forget to join us for a twitter chat at 4pm PT  to talk about all things Casserole! It’s sure to be a captivating conversation! 

Captivating Breakfast Casseroles

Appetizing Casserole Sides

Main Event Casseroles

Decadent Dessert and Sweet Casseroles

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out ourPinterest board.
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Moussaka #SundaySupper — 49 Comments

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  10. I’ve been thinking that I need to make this since our family LOVES eggplant! 🙂 Have you tried it with ground lamb? Is it good?

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  16. A casserole by any other name would still be one of my favorite things to eat. I hated eggplant as a child but love it now, Marlene, so perhaps there is still hope for your husband. Your moussaka looks great!

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  24. Love the eggplant, it’s such a fun veggie to work with! And that ginger poppy seed dressing in the last post sounds amazing as well, going there now 🙂 Thanks for sharing.Pinning

  25. I’m somewhat new to Greek food, but I love it so much! However, I’ve yet to cook moussaka in my kitchen; but, the versions I’ve tried at restaurants have been delicious! Thanks for posting!

  26. I’ve only ever made a vegetarian moussaka and it was pretty delicious. However, adding in the ground beef sounds like it’ll add in ever more flavor!

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