Moussaka Recipe
Moussaka Recipe photo by Taste of Home
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A nice surprise in this moussaka recipe is the touch of cinnamon, just enough to give it a fresh taste. This dish would serve nicely as a vegetarian entree.—Marjorie Palla, Moraga, California
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 2 servings


  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 4 teaspoons canola oil, divided
  • 2 medium tomatoes, peeled and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon pepper
  • 1 small eggplant, cut into 1/4-inch slices
  • 1/3 cup shredded Swiss cheese

Nutritional Facts

1 each: 252 calories, 15g fat (4g saturated fat), 16mg cholesterol, 356mg sodium, 24g carbohydrate (12g sugars, 10g fiber), 9g protein.


  1. In a small skillet, saute onion and garlic in 1 teaspoon oil until tender. Stir in the tomatoes, lemon juice, basil, salt, cinnamon and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, brush eggplant slices with remaining oil. Broil 4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread 2 tablespoons sauce mixture into a greased 3-cup baking dish. Top with half of the eggplant slices. Spread with 1/2 cup sauce mixture. Repeat layers.
  3.    Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Moussaka in Reminisce August/September 2009, p55

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susygolden User ID: 4548076 186639
Reviewed Mar. 25, 2012

"If you want moussaka use this recipe:
It is closer to the real thing than this is."

susygolden User ID: 4548076 116330
Reviewed Mar. 25, 2012

"This is by no way moussaka. This is an eggplant sandwich. Don't use this recipe if you want authentic moussaka since the real thing has a bechamel sauce and potatoes."

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