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+ servings

Easy Potato Moussaka With Eggplant

A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!
Course Main
Cuisine middle eastern
Keyword easy eggplant moussaka
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Servings 9 x13 baking dish, 10-12 pieces


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