Feta Moussaka

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

It may be a little sloppy, and not as compact as a baked moussaka held together with béchamel, but this one has all the right flavors and (most of the) classic textures of tender layered potato slices and mint-scented lamb sauce. I’ve also made versions in which the feta is sprinkled atop each potato layer, but this method, with feta simply spread on top at the end of cooking, is simpler.


  • Olive oil
  • 1 eggplant (about pounds/570 g), peeled and cut into slabs ¼ inch (6 mm) thick
  • Salt and freshly ground black pepper
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 pound (455 g) ground lamb
  • teaspoons dried mint
  • ½ teaspoon dried marjoram or oregano
  • 1 (14.5-ounce/411-g) can crushed tomatoes
  • 1 (6-ounce/170-g) can tomato paste
  • 2 small russet potatoes, peeled and thinly sliced
  • 4 ounces (115 g) feta cheese, crumbled



In a large skillet or sauté pan, heat a thin film of oil over medium-high heat. Add a couple of slabs of eggplant and sprinkle with salt and pepper. Cook until seared, about 1 minute per side, and remove to a plate. Repeat with the remaining eggplant.

In the same skillet, swirl 1 tablespoon oil. Add the onion, garlic, and a pinch of salt and cook, stirring, until the onion is translucent, about 5 minutes. Add the lamb and cook, stirring, until most of the pink has disappeared, 3 to 5 minutes; drain and add the mint, marjoram, 1 teaspoon salt, several grindings of pepper, the tomatoes, and tomato paste.

In the slow cooker, make layers, lightly sprinkling the potato layers with salt and pepper: eggplant slices, lamb sauce, potatoes—repeating until the ingredients are used up and ending with sauce. Cover, inserting a heavy-duty paper towel underneath the lid to collect condensation, and cook on low for 8 hours.


Sprinkle the feta over the top and let stand until the cheese has softened a bit and the casserole has settled. Use a thin metal spatula to cut down through the layers and lift out servings.