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White Moussaka (Eggplant Lasagna)

White Moussaka (Eggplant Lasagna)

White Moussaka (Eggplant Lasagna)

Main Course



½ kilo Eggplant, sliced lengthwise (1/4 inch think) saute

2 tbsp olive oil

McCormick Iodized Salt and Black Pepper Ground

1 tsp McCormick Thyme Leaves

1/8 tsp McCormick Oregano Leaves

¼ tsp McCormick Allspice

1 recipe Bechamel Sauce*

1 ¼ cups Parmesan cheese


  1. In a large skillet, heat 2 tbsp oil over medium-high heat, and fry eggplant slices until half cooked on the same skillet, brown the beef & seasoned with McCormick Iodized Salt & Black Pepper Ground, McCormick Thyme Leaves, McCormick Oregano and McCormick Allspice. Cook stirring until fra and set aside. 
  2. ​Spread 1 cup béchamel sauce and ¼ cup Parmesan. Repeat layering with the remaining ingredients reserving Parmesan cheese for topping. 
  3. Cover lasagna loosely with foil and bake for 30 minutes. 
  4. Remove lasagna oven, remove foil and sprinkle with reserved Parmesan. Broil until cheese is browned, 8 minutes. Let cool before slicing.