Moussaka-Inspired Eggplant Casserole
A Note from Feedfeed

Moussaka is a traditional Greek dish made with layers of soft fried eggplant, rich lamb (or beef), oregano, cinnamon, and a thick layer of bechamel sauce. This version, inspired by the classic, cuts some of the time-intensive steps like frying eggplant and making a sauce from scratch. Instead, we're relying on quality Tuttorosso Tuscan Herb Petite Diced Tomatoes and topping with tangy whipped feta, creamy ricotta cheese, and toasted panko. The Tuttorosso Tomatoes we use are already diced, which allows each bite to be filled with equal parts tomato, eggplant, tender potato, and perfectly seasoned lamb. This recipe eliminates a few dishes and gets dinner on the table in less than 1 hour!


Prep time 20mins
Cook time 50mins
Serves or Makes: 6-8


  • 1 large eggplant, peeled and diced
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground lamb
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1/ 2 teaspoon cumin
  • Kosher salt, as needed
  • Black pepper, as needed
  • 2 russet potatoes, peeled and diced
  • 2 (14 ounce) cans Tuttorosso Tuscan Herb Petite Diced Tomatoes
  • 1/ 2 cup stock, beef or chicken

For the Topping:

  • 8 ounces feta cheese
  • 4 ounces ricotta cheese
  • 1 egg, yolk only
  • 1/ 2 cup panko, gluten-free if desired
  • 1/ 4 cup fresh mint, leaves, torn
  • Fresh Parsley, for garnish


  • Step 1

    Place the eggplant pieces in a colander and sprinkle with salt, toss the pieces with your hands as you sprinkle to make sure all the pieces are evenly coated. Allow the eggplant to stand at room temperature for 20 minutes.

  • Step 2

    Preheat the oven to 400F degrees. Then in an oven-safe shallow pot, heat olive oil over medium and saute the onions until translucent and tender, about 5-8 minutes. Add garlic and cook until fragrant, about 2 minutes.

  • Step 3

    Add the ground lamb and using a fork or wooden spoon break up the lamb into small pieces. Cook until mostly browned and season with salt, pepper, cinnamon, oregano, cumin and paprika, stir to combine.

  • Step 4

    Add potatoes, eggplant, Tuttorosso Tuscan Herb Petite Diced Tomatoes and stir to combine. Add beef stock and bring to a rapid simmer then remove from heat.

  • Step 5

    Add the feta, ricotta, mint, and egg yolk to the bowl of a food processor and process until smooth.

  • Step 6

    Using an offset spatula to spread the cheese mixture all the way to the edges of the pot and then sprinkle with panko. Bake in the oven for 45 to 50 minutes or until the top is golden brown. Garnish with parsley, mint and serve.