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

Best Eggplant Casserole Recipe-Timea's Aubergine Moussaka

Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Diet: Low Lactose
Keyword: aubergine moussaka, best eggplant casserole recipe, eggplant casserole recipe, eggplant moussaka
Prep Time: 15 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 50 minutes
Servings: 6 people
Calories: 806kcal
Author: 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.
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  • 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


  • 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.


Serving: 1grams | Calories: 806kcal | Carbohydrates: 4g | Protein: 36g | Fat: 71g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 1254mg | Fiber: 1g | Sugar: 2g