Eggplant Casserole (Moussaka)

Moussaka is a layered casserole of seasoned eggplant, tomatoes, and sweet sautéed garlic and onions, accompanied by a mild tomato sauce and topped with a toasted breadcrumb crust.

Nutritional info
per serving

Calories 228
Fat 12g
Saturated fat 3g
Carbohydrates 25g
Sodium 1,169m
Fiber 6f
Protein 8g
Cholesterol 7mg

Eggplant Casserole (Moussaka)

1 casserole
Prep time: Cook time: Total time:


  • 2 large eggplants
  • 2[1/2] tsp. salt
  • [1/4] cup plus 3 TB. extra-virgin olive oil
  • 2 large white onions, sliced
  • 10 cloves finely chopped garlic
  • 1 (16-oz.) can chickpeas, rinsed and drained
  • 4 cups plain tomato sauce
  • 1 TB. sugar
  • 1 tsp. ground black pepper
  • [1/2] tsp. cayenne
  • 1 tsp. allspice
  • [1/2] tsp. nutmeg
  • 1 cup plain breadcrumbs
  • 1 cup shredded Parmesan cheese


Slice eggplants into [1/4]-inch slices, sprinkle evenly with 1 teaspoon salt, and place in a strainer to drain for 30 minutes.

In a large skillet over medium heat, heat 3 tablespoons extra-virgin olive oil. Add white onions and [1/2] teaspoon salt, and cook for 5 minutes.

Add garlic and chickpeas, and cook for 3 minutes.

In a 2-quart pot over medium-low heat, combine tomato sauce, remaining 1 teaspoon salt, sugar, black pepper, cayenne, allspice, and nutmeg. Simmer for 10 minutes.

Preheat a large skillet over medium heat, and add remaining [1/4] cup extra-virgin olive oil.

Pat each piece of eggplant dry with a paper towel, and place eggplant in the skillet. Do not overcrowd. Cook for 3 minutes per side, and transfer to a plate lined with paper towels to drain.

In a small bowl, combine breadcrumbs and Parmesan cheese. Set aside.

Preheat the oven to 400ºF.

To assemble, ladle a spoonful of tomato sauce on the bottom of a deep casserole dish. Add a layer of eggplant, a layer of tomatoes, a layer of onion mixture, and another layer of sauce. Repeat layering, finishing with a layer of eggplant and tomato sauce. Top with breadcrumb mixture, cover with aluminum foil, and bake for 40 minutes.

Remove the foil and let breadcrumbs brown for 5 to 7 minutes.

Remove casserole from the oven, and let sit for 20 minutes before serving.

Healthy Hint
This dish is nutritional because it contains protein from the chickpeas; antioxidants from the garlic, onions, and tomatoes; plus carotenoids from the tomatoes.

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