Melanie's Moussaka

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“I'm not sure how authentic this is, but my name's Greek, and I've _been_ to Greece, so that should count for something. This is not too time-consuming; it's pretty good stuff. No, I take that back - it's really good stuff.”
1hr 5mins

Ingredients Nutrition


  1. Slice the eggplant in 1/3 inch slices. Do not peel, do not salt. Just slice—you have enough to do in a day. I use the Japanese eggplant because the slices are smaller and easier to layer in the baking pan.
  2. Line a large cookie sheet with foil and spray with non-stick spray.
  3. Lay the eggplant slices on the sheet in a single layer and spray them with non-stick spray.
  4. Sprinkle 2-3 T grated Parmesan over them, some salt and pepper, and roast at 350 until fork-tender, while you make the sauce.
  5. Chop the onion and garlic and saute the onions, garlic, mushrooms and ground beef together.
  6. Add the tomato paste and ground tomatoes, wine, rosemary, cinnamon, and lemon pepper (maybe the Greeks did invent this) and simmer until meat is cooked and flavors melded.
  7. In a large baking dish sprayed with non-stick spray (we don't like to waste a lot of time scrubbing dishes in our house) and layer a little sauce, the eggplant, sauce, etc. and end with a layer of sauce.
  8. Over this pour the following mixture: the larger amount of Parmesan, Mozarella, eggs and yogurt, plus a little garlic salt.
  9. Pour the sauce over the eggplant/meat mixture and cover pan with foil.
  10. Bake 350 for 30 minutes, then uncover and bake until the moussaka is hot and bubbly. Time will vary according to how deep your baking pan is.

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