“Variation on the traditional Greek Moussaka made with tomato sauce. Can be made with beef.”
1hr 40mins

Ingredients Nutrition


  1. Slice the eggplant lengthwise into 1/2 inch slabs. Place on a nonstick cookie sheet, and brush tops of slices with 1 tbsp oil. Sprinkle with italian Seasoning.
  2. Bake at 400F for 12-15 minutes or until just tender.
  3. In a large frying pan, saute ground lamb, onions and garlic in 1 tbsp oil until onions are soft and meat is no longer pink. Add the pumpkin puree, water, Italian Seasoning, thyme and balsamic vinegar.
  4. Bring to a boil, stirring, then remove from heat.
  5. Crush croutons into crumbs with blender, food processor or plastic bag and mallet.
  6. Arrange half the eggplant slices in a single layer in a well-oiled 8 inch square baking pan. Spread with half the meat mixture.
  7. Top with another layer of eggplant and then the remaining meat sauce. Sprinkle with croutons or bread crumbs mixed with small amt of Italian Seasoning.
  8. Bake at 400F for 40 minutes or 350F for 50 minutes. Cut into squares to serve.

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