Moussaka Eggplant, Beef & Tomato Casserole


by: HeadChef

A simple moussaka recipe that is a full meal per serving in on itself.


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serves: 6

1 medium sized eggplant, cut in 1/4" slices

1/2 cup of corn oil

1 1/2 pounds of ground beef

3 cups of sliced fresh mushrooms, about 1/2 a pound

1 can of condensed tomato bisque soup

1/4 cup of Burgundy or other dry red wine

1 large clove garlic, minced

1 teaspoon basil leaves, crushed

1 teaspoon pepper

1 can (10 3/4 ounces) condensed cream of onion soup

2 egg yolks, well beaten

1/2 cup buttered bread crumbs

1/2 cup freshly grated Parmesan cheese

1/4 cup chopped parsley

Nutrition Facts
Moussaka Eggplant, Beef & Tomato Casserole

Servings Per Recipe: 6

Amount per Serving

Calories: 647

  • Total Fat: 40.1 g
  •     Saturated Fat: 9.9 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 178 mg
  • Sodium: 979.9 mg
  • Total Carbs: 28.3 g
  •     Dietary Fiber: 4.2 g
  •     Sugars: 5.1 g
  • Protein: 41.7 g

how is this calculated?

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1.  Brown eggplant in oil in a skillet; drain on absorbent towels.

2.  In the same skillet, brown beef and mushrooms (use additional oil if necessary); stir to separate meat.

3.  Pour off fat.

4.  Stir in tomato bisque soup, wine, garlic, basil and pepper; cook 5 minutes to blend flavors.

5.  Arrange 2 alternate layers of eggplant and meat mixture in a 2quart 12x8x2" shallow baking dish, beginning and ending with eggplant.

6.  Blend onion soup and egg yolks; pour over eggplant.

7.  Combine bread crumbs, Parmesan cheese and parsley; sprinkle over soup mixture.

8.  Bake in preheated 325F oven 45minutes; let stand 10 minutes before serving.

Cooks' note:
Moussaka is better as time passes, I think it tastes best the day after, make sure to put in fridge though.

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