A super-quick take on the classic casserole that’s easy to assemble and outshines the minimal effort! A favourite meal for entertaining, or ending your week on a unique Greek note.
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F.
- Lightly oil a 9’’x 13’’ baking dish.
- On a Sheet Pan, toss eggplant with 5 tbsp olive oil and sea salt. Spread in a single layer, and roast until soft and lightly browned in spots, approximately 20 min. Transfer to baking dish, arranging in an even layer.
- Meanwhile, in frying pan, warm remaining 1 tbsp olive oil over medium heat. Add onion, garlic, carrots, and ground meat.
- Stir in tomatoes, tomato paste, and dressing mix. Simmer for approximately 15 min. Spread mixture evenly over the eggplant.
- In a small bowl, mix ricotta, feta, egg, pepper, and additional sea salt, if you like. Pour mixture over casserole, spreading evenly to the edges.
- Bake Moussaka until topping is browned in spots, approximately 5–10 min. Serve hot.
Serve with 1⁄2 cup of rice.
Per serving: Calories 400, Fat 21 g (Saturated 5 g, Trans 0.3 g), Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 26 g (Fibre 8 g, Sugars 12 g), Protein 29 g.
1 hr 20 min
4–6 servings
$3.10/serving
1 hr 20 min4–6 servings$3.10/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- Preheat oven to 425° F.
- Lightly oil a 9’’x 13’’ baking dish.
- On a Sheet Pan, toss eggplant with 5 tbsp olive oil and sea salt. Spread in a single layer, and roast until soft and lightly browned in spots, approximately 20 min. Transfer to baking dish, arranging in an even layer.
- Meanwhile, in frying pan, warm remaining 1 tbsp olive oil over medium heat. Add onion, garlic, carrots, and ground meat.
- Stir in tomatoes, tomato paste, and dressing mix. Simmer for approximately 15 min. Spread mixture evenly over the eggplant.
- In a small bowl, mix ricotta, feta, egg, pepper, and additional sea salt, if you like. Pour mixture over casserole, spreading evenly to the edges.
- Bake Moussaka until topping is browned in spots, approximately 5–10 min. Serve hot.
Serve with 1⁄2 cup of rice.
Per serving: Calories 400, Fat 21 g (Saturated 5 g, Trans 0.3 g), Cholesterol 100 mg, Sodium 680 mg, Carbohydrate 26 g (Fibre 8 g, Sugars 12 g), Protein 29 g.
