Lamb & Potato Moussaka

Tasty & authentic moussaka to fulfill your Greek craving.

Lamb & Potato Moussaka

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  • Prep Time


  • Total Time


  • Servings



  • 1

    large eggplant, sliced

  • 1

    tablespoon olive or vegetable oil

  • 1

    onion, finely chopped

  • 1

    garlic clove, crushed

  • 12

    oz ground lean lamb

  • cups white mushrooms, sliced

  • 15

    oz canned chopped tomatoes w herbs

  • cup lamb or vegetable stock

  • 2

    tablespoons cornstarch

  • 2

    tablespoons water

  • 1

    pound potatoes, sliced and par boiled for 10 minutes

  • 2


  • oz low-fat soft cheese

  • ½

    cup low-fat mature colby cheese, grated

  • salt & pepper

  • fresh flat leafed parley to garnish


Lay eggplant slices into colander and liberally sprinkle with salt to extract bitter juices. Let set 10 minutes, turn slices over and repeat. Rinse and drain well. Heat oil in pan and cook onions & garlic for 3-4 minutes. Add lamb & mushrooms and cook for 5 minutes or until browned. Stir in tomatoes & broth and bring to boil. Reduce heat and simmer 10 minutes. Mix cornstarch with water and stir into pan, cook, stirring, until thickened. Spoon half of mixture into an ovenproof dish. Cover with eggplant and rest of lamb mixture. Arrange potatoes over the top. Beat eggs, soft cheese, yogurt, salt & pepper (to taste). Pour mixture over top of potatoes to cover completely. Sprinkle grated cheese over top. Bake at 375 degrees for 45 minutes or until top is set and golden brown. Garnish with parsley (if using) and serve. Per serving: 422 calories, 8g sugar, 32g protein, 35g carbs, 18g fat (8g sat)


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