Hello Stranger | Login | Create Account
Mar 23, 2018
Intelligent Content For The Food Fascinated
Keep up with one or all of your
favorite Sauce Magazine columns
Serves 15
Rate It:
You must login to rate
Courtesy of Culinary Odyssey, Personal Chef Service’s Maria A. Sakellariou | Photo by Carmen Troesser
April 2010

Read the article: Athens in the Oven: Import a bit of Greece to your table with moussaka


2 medium eggplants
Kosher salt
2 medium zucchini
2 large baking potatoes
3 Tbsp. olive oil, plus more for grilling
1 large onion, finely chopped
2 garlic cloves, finely chopped
3 lbs. ground lamb
1 14-oz. can chopped tomatoes
1 8-oz. can tomato sauce
Freshly ground black pepper
2 Tbsp. chopped fresh parsley
1 Tbsp. dried Greek oregano
1 Tbsp. cinnamon
1½ cups grated mizithra cheese
Cream sauce (Click here to find the recipe.)
½ cup bread crumbs


• Preheat the oven to 350 degrees.
• Peel the eggplants and slice them lengthwise into ¼-inch-thick slices.
• Sprinkle the eggplant slices with salt and let them stand for about 30 minutes to remove the bitter taste. Rinse them in cold water and pat dry.
• Slice the zucchini lengthwise into ¼-inch-thick slices, then rinse them in cold water and pat dry.
• Peel the potatoes, cut them into discs and place in a bowl of cold water. Pat them dry when ready to cook.
• Brush the eggplant slices with olive oil, coating them well, and place them either on the grill or under the broiler to brown. Once they have browned, set them aside.
• Repeat the process with the zucchini and potatoes.
• In a large skillet, sauté the onion and garlic in 3 tablespoons olive oil until tender, then remove to a bowl.
• Add the ground lamb to the skillet and brown well.
• Drain any fat from the skillet.
• Stir the chopped tomatoes, tomato sauce, sautéed onion and garlic, salt, pepper, parsley, oregano and cinnamon into the meat.
• Simmer the meat mixture, uncovered, for 15 to 20 minutes, then remove from the heat.
• Stir in ½ cup mizithra cheese.
• To assemble the moussaka, place a layer of cooked potatoes in a greased 9-by-13-inch baking pan, followed by a layer of cooked eggplant.
• Spoon the meat mixture on top of the eggplant.
• Place a layer of zucchini on top of the meat, and if you have more eggplant, place a layer on top of the zucchini.
• Sprinkle with half of the remaining cheese.
• Ladle the cream sauce on top of the cheese.
• Sprinkle with the rest of the cheese and the bread crumbs.
• Bake for 50 minutes or until the top is golden brown.
• Cool for at least 15 minutes prior to cutting into squares and serving.

Want to comment on this recipe? Login or sign up on Sauce.
Conceived and created by Bent Mind Creative Group, LLC ©1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004