Easy Potato Moussaka With Eggplant
A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 large eggplants
- 1/2 cup vegetable oil (for eggplant)
- 7 medium potatoes
- 1 tablespoon butter
- 1/4 cup milk
- Salt & pepper to taste
- 1 lb extra lean ground beef
- 2 onions (finely diced)
- 2 tablespoons vegetable oil
- 4 garlic cloves (minced)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 cups pasta sauce (or thick tomato sauce)
Instructions
- 1
Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.
- 2
Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft
- 3
Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
- 4
Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
- 5
For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes
- 6
Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
- 7
Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.
- 8
Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving.