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Best Eggplant Casserole Recipe-Timea’s Moussaka

Best Eggplant Casserole Recipe-Timea’s Moussaka

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Today I will show you how to make the best eggplant casserole recipe step by step. This aubergine’s moussaka is a summer recipe with Mediterranean influences but made in my style.

Table of Contents

Do you probably wonder what the difference is between my recipe and the original Greek moussaka one? Well, first of all, the minced meat, I used minced pork instead of beef or lamb. That’s because pork is a family favourite and because I had it in the fridge.

Secondly, I did not use bechamel sauce or potatoes in this recipe but believe me that it is incredibly delicious in my version.

Let’s See the Ingredients for the Best Eggplant Casserole Recipe

First of all, we need eggplants; I chose four pieces of medium size ripened eggplants.

Best Eggplant Casserole Recipe-Four Eggplants

The second essential ingredient is minced meat; I used about a kilogram of minced pork with low-fat content.

Best Eggplant Casserole Recipe-Pork Mince

I also used in this recipe two medium-sized onions, two ripened tomatoes and one sweet red bell pepper.

Best Eggplant Casserole Recipe-Bell Pepper, Tomatoes and Onions

And let’s not forget two canned chopped tomatoes, some sheep’s cheese and grated cheddar cheese. Can replace these last two with any cheese, mozzarella or Parmesan.

Let’s Prepare the Ingredients

After you are cleaned and peeled the onions, wash the tomatoes and cut the sweet red pepper, removing the seeds from the inside.

Best Eggplant Casserole Recipe-Cleaned Bell Pepper, Tomatoes and Onions

Wash the eggplants and cut their tails.

Best Eggplant Casserole Recipe-Cut and Washed Eggplants

Slice the eggplants along them, season with salt and let them stand for a while, leaving their juice, which is bitter.

Best Eggplant Casserole Recipe-Sliced Eggplants

Precooking the Ingredients

Before assembling the best eggplant casserole recipe, you must precook the ingredients. For this, chop the onions and fry them in a pan, in a little olive oil. When the onion has become translucent, add the mincemeat to fry.

Best Eggplant Casserole Recipe-Frying Chopped Onions and Mince Meat

Season with one teaspoon of sea salt, one teaspoon of freshly ground pepper, one teaspoon of marjoram and one tablespoon of sweet pepper paste. I added one teaspoon of goulash paste for more flavour, but this is unnecessary if you don’t have it.

Best Eggplant Casserole Recipe-Seasoned Frying Pork Mince

Add a little water or vegetable soup and let it simmer for about half an hour. If you use beef or lamb meat, you can add a little red wine instead of water.

Best Eggplant Casserole Recipe-Sautéed Pork Mince

Transfer the meat to a bowl and cool a bit while frying the eggplants. Drain the juice left and dry the eggplant slices with a paper towel. After that, you can start to fry them one by one in a little olive oil.

Best Eggplant Casserole Recipe-Frying Eggplant Slices

After you fried all the eggplant slices, put the sliced sweet red pepper into frying for added flavour.

Best Eggplant Casserole Recipe-Frying Bell Pepper Slices

How Do We Put the Layers in the Eggplant Casserole?

First of all, we need a slightly deeper oven tray; I chose one heat-resistant glass tray. Pour a little olive oil on the bottom of the tray and put the first layer of sliced fried eggplant.

Best Eggplant Casserole Recipe-The First Layer of Moussaka is Eggplant Slices

Over them, put the whole amount of sautéed minced meat and spread lightly with a spatula or knife.

Best Eggplant Casserole Recipe-Second Layer of Moussaka is Pork Mince

The third layer is again eggplant slices.

Best Eggplant Casserole Recipe-Third Layer of Moussaka is Eggplant Slices

Now add the sliced tomatoes and the fried sweet red pepper. Season only with one tablespoon of oregano because the eggplant and the meat were salted.

Best Eggplant Casserole Recipe-Fourth Layer of Moussaka is Seasoned Tomatoes and Bell Pepper Slices

The fifth and final layer is again sliced eggplant.

Best Eggplant Casserole Recipe-Fifth Layer of Moussaka is Eggplant Slices

Poured over the canned chopped tomatoes and put the tray in the oven, preheated to 200 Celsius (392 F), for half an hour.

Best Eggplant Casserole Recipe-Canned Chopped Tomatoes on the Top of Moussaka

Now sprinkle the grated cheese and sheep cheese on top and bake everything for another half hour.

Best Eggplant Casserole Recipe-Grated Pecorino and Sheep Cheese  on the Top of Moussaka

When the eggplant casserole gets a golden colour, it is ready. That was, in my opinion, the best eggplant casserole recipe, ready to serve.

Best Eggplant Casserole Recipe-Ready to Serve

How We Serve the Eggplant Moussaka?

Serve one hot slice from this delicious eggplant moussaka on the plate, with more grated pecorino and fresh bread.

Best Eggplant Casserole Recipe-Served on Plate With Grated Cheddar on Top

But the truth is that when removing the moussaka from the oven, it is tough to cut and remove the slice from the pan as it is hot. Even if the appearance is not as expected, the taste is unique.

Best Eggplant Casserole Recipe-Served on Plate With Grated Pecorino on Top

I have grated a little more Pecorino, but whoever wants it can put a tablespoon of Greek yoghurt.

Best Eggplant Casserole Recipe-Served on Plate With Grated Pecorino on Top

This was my best eggplant casserole recipe, cooked in my style. Try this delicious recipe or and I will be waiting for your opinions. You can also try from our blog these delicious casserole recipes:

Best Eggplant Casserole Recipe-Served on Plate With Grated Cheddar on Top

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Best Eggplant Casserole Recipe-Served on Plate With Grated Cheddar on Top

Best Eggplant Casserole Recipe-Timea’s Aubergine Moussaka

Timea
Today I will show you how to make the best eggplant casserole recipe step by step. This aubergine's moussaka's a summer recipe with Mediterranean influences but made in my style.
3.20 from 10 votes
Prep Time 15 mins
Cook Time 1 hr 35 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine Mediterranean
Servings 6 people
Calories 806 kcal

Ingredients
  

  • 4 pieces eggplants medium-size
  • 1 kg pork mince low fat
  • 2 pieces onions medium-size
  • 2 pieces tomatoes ripened
  • 1 piece sweet red pepper
  • 150 ml olive oil extra virgin
  • 2 can chopped tomatoes
  • 2 tsp sea salt kosher
  • 1 tsp ground pepper freshly ground
  • 1 tsp marjoram dried
  • 1 tbsp oregano dried
  • 1 tbsp sweet pepper paste
  • 1 tsp gulyas paste
  • 100 g pecorino cheese grated
  • 150 g sheep cheese

Instructions
 

  • Clean the onions, wash the tomatoes and cut the sweet red pepper, removing the seeds from the inside. Wash the eggplants and cut their tails.
  • Slice the eggplants along them, season with salt and let them stand for a while, leaving their juice, which is bitter.
  • Chop the onions and fry them in a pan in a little olive oil. When the onion becomes translucent, put the mincemeat to fry over.
  • Season with sea salt, freshly ground pepper, a little marjoram and sweet pepper paste. For added flavour, I add a teaspoon of gulyas paste. Pour a little water or vegetable soup and let it simmer for about half an hour.
  • Drain the juice left by the eggplant slice and dry them with a paper towel. After that, start to fry the pieces one by one in a little olive oil.
  • After frying the eggplant slices, continue with the sliced sweet red pepper for added flavour.
  • Pour a little olive oil on the bottom of the pan and put the first layer of slices of fried eggplant. Over them, put the whole amount of minced meat.
  • The third layer is again eggplant. Add the sliced tomatoes and the fried sweet red pepper, season only with oregano because the eggplant and meat were salted.
  • The fifth and final layer will be sliced eggplant again. Poured over the canned tomatoes and put the tray in the oven heated to 200 C (392 F) for half an hour.
  • Sprinkle on top the grated cheese and sheep cheese and bake everything for another half hour.

Nutrition

Serving: 1gramsCalories: 806kcalCarbohydrates: 4gProtein: 36gFat: 71gSaturated Fat: 24gCholesterol: 160mgSodium: 1254mgFiber: 1gSugar: 2g
Keyword aubergine moussaka, best eggplant casserole recipe, eggplant casserole recipe, eggplant moussaka
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