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    Home » Recipes » Main Dishes » Beef » Easy Potato Moussaka With Eggplant

    Easy Potato Moussaka With Eggplant

    4.91 from 11 votes
    February 27, 2020 (last updated January 16, 2022) by Amina Al-Saigh

    Jump to Recipe Print Recipe

    This post may contain affiliate links.

    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.

    Eggplant and potato moussaka in a casserole

    This recipe is a great casserole dinner if your family appreciates a casserole as much as mine. I typically always include a casserole on my menu if I'm hosting a dinner, and it's usually a toss up between this one, Egyptian goulash, or a Bechamel pasta bake. They're all ground beef recipes that always please a crowd.

    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, I try and make 2 pans so I can stick one in the freezer for later.

    Eggplant and Potato Moussaka on a plate

    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:

    • Middle Eastern Fattoush Salad
    • Eggplant Fatteh
    • Instant Pot Tomato Rice
    • Stuffed Onions

    Easy Potato Moussaka With Eggplant

    A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!
    4.91 from 11 votes
    Print Pin Rate
    Course: Main
    Cuisine: middle eastern
    Keyword: easy eggplant moussaka
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Servings: 9 x13 baking dish, 10-12 pieces
    Author: Amina Al-Saigh

    Ingredients

    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

    Instructions

    • 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.

    Notes

    • 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
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      Comments

    1. Yasmin says

      January 10, 2022 at 8:30 pm

      5 stars
      Love. Love. Love. My husband, toddler and myself murdered more than half the casserole in one sitting. This recipe is not recommended for those counting calories lol.

      Reply
      • Amina Al-Saigh says

        January 22, 2022 at 4:40 am

        That's so great to hear Yasmin, thanks so much for the review! And I hear you - I don't make it often haha.

        Reply
    2. Haya says

      January 10, 2022 at 8:26 pm

      5 stars
      The best mousakaa recipe ive tried 😍😍😍🤍🤍👏🏻👏🏻👏🏻

      Reply
      • Amina Al-Saigh says

        January 22, 2022 at 4:40 am

        I'm so glad you enjoyed it Haya! 🙂

        Reply
    3. Komal says

      May 02, 2021 at 1:23 am

      4 stars
      Made this for dinner tonight. My husband and I enjoyed it so I'll definitely be making it again. I found one large eggplant was enough for us.

      Reply
      • Amina says

        May 07, 2021 at 1:50 am

        I'm glad you enjoyed it Komal!

        Reply
      • Arpa says

        July 14, 2021 at 12:36 am

        5 stars
        This was an easy to follow and delicious recipe! I made it for a movie night in and it was a hit. Thanks for this recipe Amina 🙂

        Reply
    4. koko says

      January 05, 2021 at 3:36 am

      This is a fave in our home! I make it once a week and it's always a hit! Perfect for busy moms, I pop the eggplants in the oven and the mash is so easy to make! Thank you Aminah for providing busy moms with the best tools to excel at cooking 😉

      Reply
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    ABOUT ME

    Hi friend! I'm Amina, a wife and busy mother of two. And I know you're super busy too. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Hope you enjoy your stay - and please - have a look around and get in touch!

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