Moussaka-inspired Eggplant & Potato Bake
Moussaka-inspired Eggplant & Potato Bake
Ingredients
For the Vegetable Layers
- 2 eggplant, medium, sliced into 1/2-inch rounds
- 2 potatoes, medium, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Meat Sauce
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon, ground
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Greek Yogurt Topping
- 1 1/2 cups plain Greek yogurt, full-fat or 2%
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon nutmeg, ground
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss the sliced eggplant with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange in a single layer on one baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Toss the sliced potatoes with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange in a single layer on the second baking sheet.
⏱️ 5 min•🌡️ 400
- 3
Bake the eggplant and potatoes for 15-20 minutes, or until tender and lightly browned, flipping halfway through. Set aside.
⏱️ 20 min•🌡️ 400
- 4
While vegetables are baking, prepare the meat sauce. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min
- 5
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the diced tomatoes, tomato paste, oregano, thyme, cinnamon, beef broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 6
While the sauce simmers, prepare the Greek yogurt topping. In a medium bowl, whisk together the Greek yogurt, egg, Parmesan cheese, nutmeg, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 5 min
- 7
Preheat oven to 375°F. To assemble the bake, lightly grease a 9x13-inch baking dish. Arrange half of the roasted potato slices in an even layer at the bottom of the dish. Top with half of the roasted eggplant slices.
⏱️ 5 min•🌡️ 375
- 8
Spread the entire meat sauce evenly over the eggplant layer. Then, arrange the remaining potato slices over the meat sauce, followed by the remaining eggplant slices.
⏱️ 5 min
- 9
Pour the Greek yogurt topping evenly over the top layer of eggplant, spreading it to the edges.
⏱️ 2 min
- 10
Bake for 30-35 minutes, or until the topping is golden brown and bubbly. Let rest for 10 minutes before serving.
⏱️ 35 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Moussaka-inspired Eggplant & Potato Bake
Ingredients
For the Vegetable Layers
- 2 eggplant, medium, sliced into 1/2-inch rounds
- 2 potatoes, medium, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Meat Sauce
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 14.5-ounce can canned diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon, ground
- 1/2 cup beef broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Greek Yogurt Topping
- 1 1/2 cups plain Greek yogurt, full-fat or 2%
- 1 egg, large
- 1/4 cup Parmesan cheese, grated
- 1/8 teaspoon nutmeg, ground
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Line two baking sheets with parchment paper. Toss the sliced eggplant with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange in a single layer on one baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Toss the sliced potatoes with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange in a single layer on the second baking sheet.
⏱️ 5 min•🌡️ 400 - 3
Bake the eggplant and potatoes for 15-20 minutes, or until tender and lightly browned, flipping halfway through. Set aside.
⏱️ 20 min•🌡️ 400 - 4
While vegetables are baking, prepare the meat sauce. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 10 min - 5
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the diced tomatoes, tomato paste, oregano, thyme, cinnamon, beef broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 6
While the sauce simmers, prepare the Greek yogurt topping. In a medium bowl, whisk together the Greek yogurt, egg, Parmesan cheese, nutmeg, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper until well combined.
⏱️ 5 min - 7
Preheat oven to 375°F. To assemble the bake, lightly grease a 9x13-inch baking dish. Arrange half of the roasted potato slices in an even layer at the bottom of the dish. Top with half of the roasted eggplant slices.
⏱️ 5 min•🌡️ 375 - 8
Spread the entire meat sauce evenly over the eggplant layer. Then, arrange the remaining potato slices over the meat sauce, followed by the remaining eggplant slices.
⏱️ 5 min - 9
Pour the Greek yogurt topping evenly over the top layer of eggplant, spreading it to the edges.
⏱️ 2 min - 10
Bake for 30-35 minutes, or until the topping is golden brown and bubbly. Let rest for 10 minutes before serving.
⏱️ 35 min•🌡️ 375