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All Recipes > Moussaka, or Eggplant Casserole

Ground (lamb) - $13.00 each

Moussaka, or Eggplant Casserole

For a large party, the quantity may be doubled or tripled to fill two or three casseroles.


Cut 3 peeled medium-sized eggplants into lengthwise slices 1/4 - 1/2 inch thick. Salt the slices generously and let drain in a colander at least 45 minutes.

Meanwhile, sauté until golden:
1 cup finely chopped onion
1/4 cup olive oil or butter

Add and brown slowly:
2 lbs. ground lamb

1 cup well-drained canned or fresh tomatoes or 3 Tbs. tomato paste
1 cup finely chopped onion
1/4 cup olive oil or butter
1/3 cup chopped parsley
1 cup white wine or stock
1/4 tsp. nutmeg
a grating of black pepper

Simmer the above gently about 45 minutes.

In the meantime, quickly sauté the drained eggplant slices until lightly browned on all sides in 1/2 cup olive oil or butter using only a little oil at a time, since eggplant soaks it up. Drain on paper toweling.

Now, beat 3 egg whites until stiff, but not dry. Fold the beaten whites into the cooked and cooled meat mixture with 1/2 cup fine bread crumbs.

White Sauce: (Prepare a double portion)

When hot, pour a small amount of the sauce into 3 beaten egg yolks and a grating of nutmeg. Pour the yolk mixture into the sauce.

Preheat oven to 350°.

Assemble the ingredients in a 9- x 13-inch or larger baking dish, placing first a layer of eggplant, then the meat mixture, and ending with an eggplant layer. Cover the whole with the sauce. Sprinkle the top generously with grated Parmesan cheese.

Bake the casserole until thoroughly heated through, but do not allow the mixture to reach the boiling point.

The moussaka can be cut into squares if you will allow it to stand about 20 minutes before serving. This is the way moussaka is served all through Greece. The classic version omits the sauce, and the eggplant skins are used to line the dish and to protect the ingredients while cooking.

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