Classic Moussaka
Tender eggplant shells cradle savory ground lamb with mushrooms, garlic, and Mediterranean herbs in this show-stopping Greek casserole. Perfect for special dinners when you want authentic flavors.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
1½ hrsThis authentic Greek moussaka takes a unique approach by using the eggplant skins as a natural casserole lining, creating a stunning presentation when inverted onto your serving platter.
The filling combines ground lamb with aromatic rosemary, thyme, and a hint of garlic, while sliced mushrooms add earthy depth to every bite.
Originally designed for microwave cooking, this recipe delivers the rich, comfort-food flavors of traditional moussaka with a creative twist that’ll impress your dinner guests.
Pro Tips
- Salt the eggplant halves and let them rest for 30 minutes to draw out bitter moisture before cooking
- Be gentle when scooping out the cooked eggplant pulp to keep the skins intact for lining the casserole
- Use veal stock instead of beef stock if available for a more delicate, refined flavor
- Let the finished moussaka rest for 5 minutes after inverting to help it hold its shape when sliced
Ingredients
Directions
Remove green caps from eggplants and slice eggplants in half.
Make deep slashes in eggplant pulp, but do not cut through skins.
Sprinkle eggplant halves with the 1 tablespoon salt and allow to stand at room temperature ½ hour.
Squeeze moisture out of eggplant halves and brush cut sur- faces with the 2 tablespoons of olive oil.
Heat 4 eggplant halves at a time in Microwave Oven 7 minutes or until pulp is tender.
Repeat with remaining eggplant halves.
Scoop pulp out of eggplant, being careful not to rip skins. Set skins aside. Chop eggplant pulp coarsely.
Place pulp in a medium-sized, heat-resistant, non-metallic bowl and heat, un- covered, in Microwave Oven 4 minutes or until tender.
Stir occasionally.
In a large heat-resistant, non-metallic bowl, crumble the lamb.
Heat, uncovered, in Microwave Oven 5 minutes stirring frequently to break up pieces until meat is no longer pink.
Liberally oil a deep, 2-quart, heat-resistant, non-metallic casserole.
Line casserole with the reserved eggplant skins.
Arrange skins with the purple sides toward the outside and wide ends of eggplant skins at the top of the casserole.
Drain the lamb juices and discard.
Add chopped eggplant, onion, mushrooms, the 1 teaspoon salt, thyme, rosemary and garlic to the cooked lamb.
Stir to combine well.
Heat, uncovered, in Microwave Oven 5 minutes or until onion is tender.
In a small heat-resistant, non-metallic bowl combine beef stock and heat, uncovered, in Microwave Oven 1 minute or until thickened and clear; stir occasionally.
Add thickened beef stock with remaining ingredients, except tomato sauce, to lamb Pour lamb-eggplant mixture into eggplant-skin-lined casserole.
Fold eggplant skins over filling.
Heat, covered with a plate, 9 minutes or until a knife inserted in the center of the mixture comes out clean.
Invert onto platter for serving.
Serve with tomato sauce.
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