Eggplant Casserole (Greek Mousaka)
Greek Eggplant Casserole with seasoned meat, layered eggplants, and a cheesy topping offers rich flavors and hearty textures, perfect for family dinners or special occasions.
Ingredients
Instructions
- Brown chopped meat and finely chopped onion with olive oil.
- When well browned, add water, tomato paste, parsley, butter, salt, and pepper; let simmer for 1 hour or more until thickened.
- Peel and cut eggplants lengthwise into 1/4-inch slices.
- Sprinkle eggplant slices with flour and sauté in olive oil until golden brown.
- Add the sautéed eggplants to the cooked meat mixture, then add 2 tablespoons of breadcrumbs and mix well.
- Butter a baking dish and sprinkle with breadcrumbs.
- Layer half of the eggplant slices in the dish, then top with half of the meat mixture.
- Repeat the layering process with remaining eggplant and meat.
- Pour the well-beaten eggs evenly over the top.
- Sprinkle grated cheese and breadcrumb mixture on top.
- Bake at 350°F for 30 minutes or until golden brown.
Tips & Substitutions
For a lighter version, you can substitute ground turkey or chicken for the chopped meat. If you prefer a vegetarian option, replace the meat with lentils or cooked mushrooms. To reduce bitterness, you can sprinkle the eggplant slices with salt and let them sit for about 30 minutes before rinsing and cooking. This classic Greek dish pairs well with Cucumber-Tomato Salad for a refreshing contrast.
Serving Suggestions
Serve the Eggplant Casserole warm, garnished with extra parsley if desired. It pairs wonderfully with a side of Tomato Salad With Basil-Buttermilk Dressing for a bright, flavorful contrast. A crisp green salad or some crusty bread would also complement this hearty dish beautifully, making it a satisfying meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in an oven-safe dish and cover with foil, heating at 350°F until warmed through, about 20 minutes. Avoid reheating in the microwave to maintain the texture of the eggplant and crust.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Casserole (Greek Mousaka) contains roughly 1156 calories, with 28g protein, 74g carbohydrates, and 86g fat. It is an excellent source of iron (90% of the Daily Value), protein (55% of the Daily Value), and dietary fiber (48% of the Daily Value). Note that it is relatively high in sodium, at 1686mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it up to the baking step, cover tightly, and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the preheated oven.
What can I substitute for the chopped meat?
You can substitute ground turkey, chicken, or even lentils for a vegetarian option. Cooked mushrooms also make a great meat alternative, adding a rich flavor to the dish.
How do I know when the casserole is done baking?
The casserole is done when the top is golden brown and set. You can test it by inserting a knife into the center; it should come out clean. Baking time may vary depending on your oven, so keep an eye on it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).