Mimsy Were the Borogoves

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Cheesy Moussaka

Jerry Stratton, March 3, 2001

If you like layered eggplant recipes, such as eggplant lasagna, you’ll probably enjoy this mix of eggplant, potato, onion, and cheese.

Servings: 6
Preparation Time: 1 hour


  • 2 large eggplants, sliced thin
  • salt
  • 3/4 cup olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped fine
  • 2 medium potatoes, sliced thin
  • 2 large tomatoes, sliced
  • 1 cup shredded cheddar
  • 3/4 cup parsley, chopped
  • 4 tblsp flour
  • 2 eggs
  • 1/2 cup yogurt
  • 1/2 cup water


  1. Salt eggplant slices and leave to stand for an hour, rinse, and drain.
  2. Heat a third of the oil in pan, fry eggplant slices quickly just to brown a little, on each side, removing to bowl.
  3. Heat a third of oil in the pan, and sauté onion until tender, about five minutes. Add garlic, remove to bowl separate from eggplant, mix 1/4 cup parsley with it.
  4. Heat a third of the oil in the pan, and sauté the potato slices for a few minutes. Remove to a separate bowl.
  5. Oil bottom of casserole dish, and layer the bottom with the tomato slices, then the eggplant slices, then the potato slices, then the onion mixture, then some cheese, and repeat until done. Finish off with one more layer of tomato slices.
  6. Bake in 400 degree oven for 25 minutes.
  7. Mix flour, egg, 1/2 cup parsley, yogurt, and water together, pour over the moussaka, and put back in the oven until brown, about ten minutes.

This stuff seems to look a lot better in a cast iron pan, but I doubt it changes the flavor much.

  1. <- Corn Clam Soup
  2. Concise Gastronomy ->