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Recipes
Greek-Style Lamb Moussaka
9 servings
1 hour, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 large eggplant (about 1 lb)
  • 1 ½ teaspoons kosher salt, divided
  • 1 large sweet onion
  • Nonstick aluminum foil
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon pepper
  • 1 lb ground lamb
  • ¼ cup red wine (or beef broth)
  • 1 ½ cups roasted garlic pasta sauce
  • Cooking spray
  • ¼ cup panko bread crumbs
  • 1 ½ cups Alfredo sauce
  • ½ cup grated Parmesan cheese (optional)

Prep

    Steps

      1. Cut ends off eggplant and slice lengthwise into ½-inch-thick slices. Place in colander and sprinkle with 1 teaspoon salt. Toss to coat and let drain 30 minutes (or up to 2 hours), pressing gently to remove any additional moisture. Chop onions.
      2. Preheat oven to 350°F; line baking sheet with foil. Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 8–10 minutes, stirring occasionally, or until well browned. Stir in cinnamon, oregano, pepper, and remaining ½ teaspoon salt; cook 1 more minute.
      3. Add lamb and cook 4–5 minutes, stirring to crumble meat, and until no pink remains and lamb is 160°F. Pour in wine and pasta sauce; simmer 10 minutes, stirring occasionally.
      4. Coat deep 9-inch square baking dish with spray, then spread bread crumbs in single layer in bottom of dish. Place one-half eggplant slices in single layer over bread crumbs. Pour meat mixture evenly over eggplant. Place remaining one-half eggplant slices over meat mixture. Pour Alfredo evenly over eggplant, then sprinkle with Parmesan (if using).
      5. Place dish on baking sheet; bake 40–45 minutes or until eggplant is very tender and top has browned. Cool 10 minutes before slicing. Serve.

    Amount per ⅑ recipe serving: Calories 210, Total Fat 12g, Sat Fat 4.5g, Trans Fat 0g, Chol 45mg, Sodium 790mg, Total Carb 14g, Fiber 2g, Sugars 6g, Protein 11g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 6%