Yield
2 casseroles, 4 servings each

We divided this layered Greek casserole into two dishes so you can enjoy one immediately and freeze the other for later use. Bake straight from the freezer at 375°, uncovered, for 1 hour. Cover with foil and bake an additional 30 minutes or until thoroughly heated. Or thaw in the refrigerator overnight and bake 40 minutes or until the top is bubbling and casserole is thoroughly heated.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare eggplant, place eggplant on several layers of paper towels; sprinkle evenly with 1 teaspoon salt. Cover with additional paper towels; let stand 10 minutes, pressing down occasionally. Lightly coat each slice with cooking spray; sprinkle with 1/4 teaspoon pepper. Arrange eggplant in a single layer on 2 baking sheets. Bake at 425° for 8 minutes. Turn eggplant slices over. Rotate baking sheets; bake an additional 8 minutes.

Step 3

To prepare meat mixture, heat oil in a large nonstick skillet over medium-high heat. Add onion, 4 garlic cloves, and chicken; sauté 6 minutes or until chicken is done. Stir in bulgur, mint, 1/4 teaspoon pepper, 1/8 teaspoon salt, allspice, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat; cool completely.

Step 4

To prepare topping, melt butter in a medium saucepan over medium heat. Add flour, stirring with a whisk until well blended. Gradually add milk, stirring with a whisk until blended. Add 2 garlic cloves; bring to a boil. Reduce heat to low; cook 2 minutes or until thickened, stirring constantly with a whisk. Pour milk mixture into a food processor; add feta and nutmeg. Process until smooth; stir in yogurt.

Step 5

Coat 2 (8-inch) square baking dishes with cooking spray. Divide half of eggplant slices between each dish; top each with 1 cup meat mixture. Repeat procedure with remaining eggplant and the remaining 2 cups meat mixture. Pour 1 1/4 cups topping mixture over each. Bake at 425° for 35 minutes or until top is bubbling.

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Ratings & Reviews

sharilynne29's Review

RenoTX
November 05, 2011
Terrible. I planned on bringing this to the office to share, but it was so awful, it went in the trash instead. I agree with Reno...it is one of the very few CL recipes to disappoint.

mollstothewall's Review

redsox19762
October 25, 2011
I missed the potatoes from my beloved moussaka more than I thought I would, but solid, healthy recipe other than that. Bulked the leftovers up with some quinoa for lunch the next day and the combo was so good, I may make that part of the meal next time.

redsox19762's Review

sharilynne29
May 12, 2009
My husband and I loved this version of Moussaka. Did take a lot of work but it was worth it. I didn't blend the white sauce in a blender - totally didn't need to and I'd suggest others cutting that step out too. Just combine cheese and other ingredients first and add the hot milk mixture to it and stir until the cheese is melted. I added about three more cloves garlic to the meat mixture and also used dried mint because my fresh mint wasn't quite ready to be harvested. Can't wait to have the second one in the freezer! Also, great presentation and I would serve this at a casual dinner or potluck type meal.

RenoTX's Review

mollstothewall
February 11, 2009
Bleh. Very bland. Made it exactly as described, except that I used ground turkey breast instead of chicken and I added a bit more spice (oregano and dijon mustard) to punch up the flavor, but it still fell flat. Nobody in my family liked it, and I ended up throwing some out. It smelled and looked delicious, but the flavor was just too bland and the eggplant was not soft enough. I won't make this again. It was definitely not worth the effort. One of the very few CL recipes that has let us down.