Eggplant Moussaka

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Prep Time: 50 minutes
Cooking Time: 45 minutes

Image and recipe from Tomato Wellness. Watch the recipe video here!

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Line work surface with paper towels. Arrange eggplant slices on top of paper towels. Sprinkle salt over eggplant and let sit for 20 minutes.

4. Place potatoes in stock pot and cover with cold water. Bring the water to a boil and cook the potatoes until tender, about 15 minutes.

5. Drain potatoes and set aside to cool. When cool enough to touch, cut potatoes into 1/4-inch to 1/2-inch slices.

6. Heat olive oil in large pan over medium-high heat. Add lamb, cook and crumble until it has reached an internal temperature of 160 degrees Fahrenheit as verified by an instant-read thermometer and is browned.

7. Add onion and garlic, and saute until onions turn translucent. Mix in tomato paste and whole tomatoes. Stir to crush and break apart whole tomatoes.

8. Stir in cumin seeds, rosemary, cinnamon and salt to taste. Reduce heat to low and simmer for about 50 minutes.

9. Preheat oven to 400 degrees Fahrenheit. Pat eggplant dry with paper towels.

10. In a large saute pan, heat enough vegetable oil to coat the bottom of it over medium-high heat. Fry eggplant slices on both sides until golden brown, then transfer to a paper towel lined plate to drain.

11. Melt butter in a sauce-pot over medium heat. Whisk in flour and mix until a paste forms, then gradually mix in milk. Reduce heat and simmer for 3 to 4 minutes, whisking constantly, until sauce thickens.

12. Remove pot from heat and mix in egg, nutmeg, and salt and pepper to taste. Wash hands after handling raw egg and flour.

13. Spray a large cast iron pan with cooking spray. Arrange sliced potatoes in an even layer on the bottom of the dish. Sprinkle lightly with salt. Layer eggplant slices on top. Spread meat sauce evenly over eggplant then sprinkle parmesan on top. Pour cream sauce over the top.

14. Bake in the oven for 45 minutes until the top is set and golden brown.

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