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Greek-Style Lamb Moussaka

Greek-Style Lamb Moussaka
Total Time:
1 hour, 30 minutes
Active Time:
30 minutes


1 large eggplant (about 1 lb)
1 1/2 teaspoons kosher salt, divided
1 large sweet onion, coarsely chopped
1 tablespoon extra-virgin olive oil
2 teaspoons ground cinnamon
1 teaspoon dried oregano
1/2 teaspoon pepper
1 lb ground lamb
1/4 cup red wine (or beef broth)
1 1/2 cups chunky roasted garlic pasta sauce
Cooking spray
1/4 cup panko bread crumbs
1 1/2 cups Alfredo sauce
1/2 cup grated Parmesan cheese (optional)
Nonstick aluminum foil


  • Cut ends off eggplant and slice lengthwise into 1/2-inch slices. Place eggplant in colander and sprinkle with 1 teaspoon salt, then toss to coat; allow to drain 30 minutes (or up to 2 hours), pressing gently to remove any additional moisture. Chop onions.


  1. Preheat oven to 350°F. Preheat large sauté pan on medium 2–3 minutes. Place oil and onions in pan; cook 8–10 minutes, stirring occasionally, or until well browned. Stir in cinnamon, oregano, pepper, and remaining 1/2 teaspoon salt; cook 1 more minute.
  2. Add lamb and cook 4–5 minutes, stirring to crumble meat, and until no pink remains. Pour in wine and pasta sauce; simmer 10 minutes, stirring occasionally.
  3. Coat deep 9-inch square baking dish with spray, then spread bread crumbs in single layer in bottom of dish. Place one-half eggplant slices in single layer over bread crumbs. Pour meat mixture evenly over eggplant. Place remaining one-half eggplant slices over meat mixture. Pour Alfredo evenly over eggplant, then sprinkle with Parmesan (if desired).
  4. Place dish on foil-lined baking sheet; bake 40–45 minutes or until eggplant is very tender and top has browned. Cool 10 minutes before slicing. Serve.

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Nutritional Information

CALORIES (per 1/9 recipe) 230kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 850mg; CARB 14g; FIBER 2.00g; SUGARS 7g; PROTEIN 11g; CALC 4%; VIT A 0%; VIT C 0%; IRON 6%

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