Boca Moussaka

Modified from America's Test Kitchen

Yield: 4 servings
Community Recipe from


  • 1/2 cup(s) pine nuts toasted
  • 3 clove(s) garlic minced
  • 1/4 cup(s) EVOO
  • 2 teaspoon(s) lemon zest
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 2 bag(s) Boca crumbles (equivalent to 1 1/2 pounds ground meat) thawed
  • 1 pound(s) eggplant sliced into 1/2" rounds
  • 1 1/2 teaspoon(s) dried oregano
  • 1/4 teaspoon(s) red pepper flakes
  • 1 can(s) diced tomatoes, 14.5 oz
  • 1 cup(s) crumbled Feta cheese


  1. 1. Adjust oven rack to upper-middle position and preheat broiler. Process 1/4 cup pine nuts, 2 garlic loves, 2 Tbsp EVOO and lemon juice until smooth. Season with S&P to taste and set aside.

  2. 2. Arrange eggplant rounds on plate and season with S&P. Cover with plastic wrap and MW until tender, about 5 minutes.

  3. 3. Saute garlic, oregano and red pepper 30 seconds. Add Boca crumbles, tomatoes, 1/4 cup pine nuts, 1/4 cup Feta, salt and pepper and cook until liquid evaporates - about 2 minutes.

  4. 4. Top Boca mixture with eggplant rounds. Brush (or spray) eggplant with oil then spoon on the reserved pine nut paste. Sprinkle with remaining Feta and broil until cheese is browned - about 5 minutes.
March 2013

This recipe is a personal recipe added by ftcollinsco and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Boca Moussaka Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy