Impress your friends and family with this extremely flavorful lasagna-like dish. Written by Shaun Myrick, this celebrated Greek dish makes for the perfect fall Sunday supper or holiday showpiece. We recommend serving with a salad and the delicious 2017 Laurel Glen Estate Cabernet Sauvignon. Yassou!


  • 2 eggplants — about 3 pounds
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • ½ pound shiitake mushrooms, chopped
  • 1pound ground lamb
  • 1 cup diced tomatoes
  • 2 Tbsp tomato paste
  • 1 tsp cinnamon
  • 2 Tbsp fresh oregano, minced
  • ½ cup red wine
  • salt and pepper
  • olive oil
  • ½ stick butter
  • ½ cup flour
  • 2 cups milk
  • ¾ cup plain Greek yogurt
  • 1 cup Parmesan, grated


  1. Slice the eggplant into rounds, ¼ inch thick or less. Layer them in a colander and sprinkle each layer generously with salt. Let sit for 30 minutes, rinse and pat dry.
  2. Place slices on parchment lined baking sheets. Brush both sides lightly with olive oil. Bake for 30 minutes in a 400-degree oven, rotate baking sheets half way through.
  3. Heat a large heavy bottom pan over medium high heat, add a tablespoon of olive oil. Add onion and sauté until translucent. Add garlic and mushrooms and sauté until mushrooms start to release liquid. Add ground lamb and sauté until no longer pink. Stir in tomatoes, tomato paste, cinnamon, oregano, and red wine. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Remove the lid and let the mixture continue to simmer until almost liquid has evaporated. Set aside.
  4. Melt butter in a saucepan and add the flour, stir for one minute over low heat. Remove from heat and slowly whisk in the milk and then whisk in the yogurt. Return to heat, continue to whisk until mixture thickens. Once thick, stir in ½ cup Parmesan. Season with salt and pepper to taste.
  5. Line bottom of an 8x11 casserole or baking dish with a layer of eggplant slices (1/3 of the slices). Cover with ½ of the meat mixture. Layer again with eggplant and then the remaining meat and top with remaining eggplant. Pour sauce over the top and sprinkle with the remaining cheese.
  6. Place the Moussaka in to a preheated 350-degree oven and bake for 45 minutes. The edges will get bubbly and the center should brown with the cheese.