Moussaka (Lamb and Eggplant Casserole)

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Servings: 4 servings Difficulty: Advanced
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Hearty Microwave Lamb and Eggplant Casserole
Moussaka (Lamb and Eggplant Casserole recipe image
Moussaka (Lamb and Eggplant Casserole recipe image
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Moussaka (Lamb and Eggplant Casserole)

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 758.7

Description

This classic Moussaka reimagined for the microwave offers a comforting, savory experience without the hours of oven time. Layers of salted, roasted eggplant skins cradle a rich filling of ground lamb, mushrooms, and aromatic herbs like rosemary and thyme. The dish delivers a satisfying texture with tender vegetables and juicy meat, all bound together by a light stock reduction. It is an excellent choice for weeknight dinners when you crave Mediterranean flavors but are short on time. Serve it warm with a side of tomato sauce for a complete, family-friendly meal that feels both rustic and refined.

Directions

  1. Remove the green caps from the eggplants and slice each eggplant in half lengthwise.
  2. Make deep slashes into the eggplant pulp, being careful not to cut all the way through the skins.
  3. Sprinkle the cut surfaces of the eggplant halves generously with 1 tablespoon of salt and let them stand at room temperature for 30 minutes to draw out moisture.
  4. After 30 minutes, squeeze the moisture out of the eggplant halves and brush the cut surfaces with 2 tablespoons of olive oil.
  5. Microwave the eggplant halves in batches of four for 7 minutes, or until the pulp is tender. Repeat with the remaining halves.
  6. Carefully scoop the pulp out of the eggplant skins, keeping the skins intact. Set the skins aside.
  7. Chop the scooped eggplant pulp coarsely and place it in a medium-sized microwave-safe bowl.
  8. Microwave the chopped eggplant pulp, uncovered, for 4 minutes, stirring occasionally, until tender.
  9. In a large microwave-safe bowl, crumble the ground lamb.
  10. Microwave the lamb, uncovered, for 5 minutes, stirring frequently to break up pieces, until the meat is no longer pink. Drain and discard any excess juices.
  11. Liberally oil a deep, 2-quart microwave-safe casserole dish.
  12. Line the casserole with the reserved eggplant skins, arranging them with the purple sides facing the outside and the wide ends at the top.
  13. Add the chopped eggplant pulp, chopped onion, sliced mushrooms, 1 teaspoon salt, thyme, rosemary, and crushed garlic to the cooked lamb. Stir to combine well.
  14. Microwave the lamb mixture, uncovered, for 5 minutes, or until the onion is tender.
  15. In a small microwave-safe bowl, combine the beef stock and cornstarch, stirring until smooth.
  16. Microwave the stock mixture, uncovered, for 1 minute, stirring occasionally, until thickened and clear.
  17. Add the thickened stock mixture, beaten eggs, vegetable oil, and tomato paste to the lamb mixture. Stir to combine.
  18. Pour the lamb-eggplant mixture into the eggplant-skin-lined casserole.
  19. Fold the eggplant skins over the filling to cover it.
  20. Microwave the casserole, covered with a microwave-safe plate, for 9 minutes, or until a knife inserted into the center comes out clean.
  21. Let stand for a few minutes, then invert onto a platter and serve with tomato sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 758.7kcal
% Daily Value *
Total Fat 55.4g86%
Saturated Fat 21.5g108%
Cholesterol 220.2mg74%
Sodium 1479.1mg62%
Total Carbohydrate 5.9g2%
Dietary Fiber 3.0g12%
Sugars 3.5g
Protein 57.8g116%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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