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Speedy Moussaka

Speedy Moussaka

WebMD Recipe from

  • 1 medium
  • 3 tablespoons
    extra virgin olive oil
  • 1 pound
    ground lamb, beef or turkey (see Tip)
  • 1 medium
  • 2 cloves
  • 2 tablespoons
    fresh oregano leaves, or 1 teaspoon dried
  • 1/2 cup
    fresh flat-leaf parsley leaves
  • 1 cup
    dry red wine
  • 1/4 cup
    tomato paste
  • 3/4 teaspoon
    ground cinnamon
  • 6 ounces
    feta cheese
  • 15 ounces
    whole milk ricotta
  • 1/4 cup
    plain lowfat or full-fat Greek yogurt
    freshly ground black pepper
    kosher salt
  1. Preheat oven to 375°F. Lightly oil a large rimmed baking sheet and a 9-inch square baking pan or 10-inch oval casserole dish.
  2. Peel eggplant and cut it crosswise into 1/2-inch slices. Combine olive oil with 1/4 teaspoon salt and brush mixture on both sides of eggplant slices. Arrange slices in one layer on the baking sheet and bake them until they are just tender, 12 to 15 minutes. Remove eggplant from oven and set it aside until it is cool enough to handle.
  3. Meanwhile, heat a large skillet over medium-high heat until hot. Crumble lamb into skillet and cook, stirring frequently, until lamb is no longer pink. Transfer lamb to a bowl using a slotted spatula, draining as much fat as possible back into the skillet. Remove and discard all but 1 tablespoon lamb fat from the skillet.
  4. While the lamb is cooking, coarsely chop onion (about 1 cup). Heat remaining lamb fat in the skillet over high heat until hot. Reduce heat to medium, add onion, and cook, stirring frequently, until onion is golden, about 5 minutes. Press garlic (about 2 teaspoons) into skillet and cook for 1 minute more. Chop oregano (1 tablespoon) and the parsley (about 1/4 cup).
  5. Return the lamb to the skillet and stir in red wine, tomato paste, oregano, and cinnamon. Cook, stirring occasionally, for about 5 minutes, or until wine has almost evaporated. Add salt and pepper to taste and set aside.
  6. Crumble feta cheese into a medium bowl. Stir in ricotta and parsley. Set aside 1/2 cup of the mixture.
  7. Arrange one-third of the eggplant in the oiled pan or casserole dish. Top it with the lamb mixture. Add another one-third of the eggplant, the ricotta mixture in the bowl, and then the final one-third of eggplant. Stir yogurt into reserved ricotta mixture and spread it over the eggplant. Bake for about 35 minutes, or until moussaka is heated through and the top cheese layer has set. Spoon moussaka onto plates and serve immediately.

If using beef or turkey, it may be necessary to add some olive oil to the skillet before adding the meat.

Nutritional Information

Makes: 6 servings
  • Calories273
  • Carbohydrates20.7 g
    • Dietary fiber3.8g
  • Cholesterol26 mg
  • Fat14.8 g
    • Saturated fat5.3 g
  • Sodium369 mg
  • Protein8.1 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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