Eggplant is one of my favorite veggies. I grow them every year and if I am lucky I actually harvest enough to cook with. Last year was a bust, this year, hopefuly, will be better. I have about 5 different kinds planted. Fingers crossed. And one of the reasons I am hoping I get a bountiful harvest is so I can make this again….


This was probably the easiest Moussaka I have ever made. Mostly because it did not include a Bechemel Sauce like others I have made. The meat sauce, which called for ground lamb {and I used beef because one doesn’t find ground lamb here}, was a tasty onion-y, cinnamon-y, garlic-y, tomato-y combination. I made about 1/3 of the recipe which fit nicely into a 7′ by 7′ casserole. I used one eggplant, 1/2 of the other ingredients, except the cheese – I used all of the Parm and Mozzerella Donna called for. It made a perfect 3 servings.


You can find Donna’s recipe on page 110of modern classics: Book 1.

Check out the Moussaka from