This easy eggplant and potato moussaka recipe is the ultimate comfort food! There are so many variations of eggplant moussaka out there (Greek, Turkish, Egyptian, etc.) but this particular eggplant moussaka recipe is a favorite at my house because of how easy and delicious it is. It's packed with authentic flavors and really... you can't stop eating it.
My favorite thing about this recipe is how you can taste each layer in every bite. The melting eggplant goodness with the meat mixture full of delicious spices, and the fluffy buttery potato layer. So good! Whenever I make this potato moussaka with eggplant, I try and make 2 pans so I can stick one in the freezer for later.
Tips to Make the Best Potato Moussaka:
- Before slicing, peel the eggplant lengthwise but only every other ½ inch. That means leaving some peel on. This will help make it softer and easier to eat (rather than leaving it fully unpeeled). The eggplant peel can sometimes be hard to cut and chewy.
- Make sure every layer is well seasoned - taste them all as you go!
- Broil the top for a few minutes at the end to get the potato edges nice and crispy and add more texture
- Allow the moussaka to stand for 20-30 minutes before serving and cutting into it so you can give nice and firm pieces.
How to Store Moussaka and Make-Ahead Tips:
- For leftovers, store in an air tight container and in the fridge. It should keep well for 3-4 days.
- You can make this potato moussaka ahead of time and simply freeze it before baking and make sure you cover it well with plastic wrap. Thaw it in the fridge overnight and bake when ready to eat.
- You can also prepare the separate layers the night before (if using for a dinner party, for example) and store them in separate containers in the fridge. The only thing I would make the day of is the potatoes so they're fluffy and easier to spread.
For more Middle Eastern recipes, check out:
Easy Potato Moussaka With Eggplant
For the Eggplant:
- 2 large eggplants
- ½ cup vegetable oil for eggplant
For the Potatoes:
- 7 medium potatoes
- 1 tbsp butter
- ¼ cup milk
- Salt & pepper to taste
For the Meat Sauce:
- 1 lb extra lean ground beef
- 2 onions finely diced
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 cups pasta sauce or thick tomato sauce
- Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other ½ inch. The result should be a "stripes" pattern.
- Slice into ½ 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
- Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
- Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
- 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
- Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
- 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.
- 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.
- You can also fry the eggplant, but ensure that you allow them to sweat first by sprinkling them with salt and allowing them to sit for 20 minutes. Then squeeze out the excess water before frying. After frying, using a paper towel to absorb the extra oil