Easy Potato Moussaka with Eggplant Recipe

Meat Dishes

easy potato moussaka with eggplant
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I love Mediterranean food, but sometimes the traditional moussaka recipe can be a bit too complicated and time-consuming. That’s why I came up with this easy potato moussaka with eggplant recipe that still has all the delicious flavors of the original dish, but is much simpler to make.

To start, you’ll need a few key ingredients. For the eggplant, you’ll need two large ones and half a cup of vegetable oil. For the potatoes, you’ll need seven medium ones, butter, milk, salt, and pepper. And for the meat sauce, you’ll need extra lean ground beef, onions, garlic, salt, pepper, dried basil, dried oregano, onion powder, garlic powder, and pasta sauce or thick tomato sauce.

Don’t be intimidated by the long ingredient list – this recipe is quite easy to make and the result is delicious. The combination of creamy potatoes, tender eggplant, and flavorful meat sauce is sure to become a new favorite in your household.

What Is Potato Moussaka?

Origins of Moussaka

Moussaka is a traditional dish that originated in the Middle East, although variations of it can be found in many other Mediterranean countries. The original recipe typically consists of layers of eggplant, ground meat, and a creamy béchamel sauce. However, there are many variations of moussaka, including vegetarian and vegan options.

Role of Potatoes

In the case of potato moussaka, the traditional eggplant is replaced with sliced potatoes. This not only adds a different texture to the dish but also makes it more filling and hearty. The potatoes are typically layered with ground meat (or a meat substitute) and a tomato-based sauce.

Eggplant’s Contribution

Although eggplant is not used in potato moussaka, it is still an important ingredient in the traditional recipe. Eggplant is known for its unique texture and flavor, which adds depth to the dish. In the traditional recipe, the eggplant is typically sliced and roasted before being layered in the moussaka.

potatoes and eggplants


For the Eggplant:

  • 2 large eggplants
  • 1/2 cup of vegetable oil

For the Potatoes:

  • 7 medium potatoes
  • 1 tablespoon of butter
  • 1/4 cup of milk
  • Salt and pepper to taste

For the Meat Sauce:

  • 1 pound extra lean ground beef
  • 2 finely diced onions
  • 2 tablespoons of vegetable oil
  • 4 minced garlic cloves
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried oregano
  • 2 teaspoons of onion powder
  • 2 teaspoons of garlic powder
  • 2 cups of thick tomato sauce

How to Make Easy Potato Moussaka with Eggplant?

  1. Wash the eggplant and trim the ends. Then, peel them lengthwise, leaving every other ½ inch unpeeled to create a striped pattern.
  2. Slice them into ½ inch circles and lay them on a parchment-lined baking sheet in a single layer. Add oil and ensure they are well combined before baking them at 400F for 45 minutes until they are soft.
  3. Meanwhile, peel the potatoes and boil them for 30-40 minutes until they are soft when pierced with a fork.
  4. Mash them using a potato masher and add butter, milk, salt, and pepper to taste. Mix until the potatoes are soft and creamy.
  5. For the meat mixture, sauté diced onions using oil until they are soft, which takes about 5 minutes. Then add garlic and ground beef and cook until the meat is brown, which takes about 5-7 minutes.
  6. Add all the other seasonings and tomato sauce and cook for another few minutes. Taste and adjust the seasoning as needed.
  7. To make the moussaka, start with a layer of eggplant, then add the meat mix, and finally the potato. Spoon on the potato, flatten gently and make grooves with a fork on top.
  8. Put the moussaka in the oven at 400°F for 25 minutes (uncovered), then broil the top for 5 minutes. Let it cool for 15-20 minutes before cutting and serving.

Serving the Moussaka

Resting Period

During the resting period, you can prepare any sides or garnishes that you plan to serve with the moussaka. Some good options include a simple Greek salad, roasted vegetables, or some crusty bread.

Presentation Tips

To serve the moussaka, use a sharp knife to cut it into portions. I find that a serrated knife works best for this. You can serve the moussaka on its own or with some of the sides or garnishes you prepared earlier.

If you want to make the presentation a bit fancier, you can sprinkle some chopped fresh herbs, such as parsley or oregano, on top of the moussaka. You can also drizzle some extra-virgin olive oil over the top for added flavor and visual appeal.

Pairing Suggestions

As I mentioned earlier, this moussaka is a hearty and flavorful dish that can stand on its own. However, if you’re looking to elevate your meal, here are some pairing suggestions that can complement the flavors of this dish.

Wine Pairing

When it comes to wine pairing, a medium-bodied red wine like Merlot or Chianti can be a great match for this dish. The tannins in the wine can help cut through the richness of the moussaka, while the fruity notes can complement the tomato-based sauce. If you prefer white wine, a crisp and acidic Sauvignon Blanc can also be a good option.

Side Dishes

While this moussaka can be a meal on its own, serving it with some side dishes can add more variety to your meal. Here are some side dishes that can complement the flavors of this dish:

  • Greek salad: A simple salad made with tomatoes, cucumbers, red onions, feta cheese, and olives can add some freshness and crunch to your meal.
  • Roasted vegetables: Some roasted vegetables like zucchini, bell peppers, and carrots can add some sweetness and texture to your plate.
  • Garlic bread: A warm and crusty garlic bread can be a great addition to this dish, especially if you want to mop up all the delicious sauce.

Storing and Reheating


After preparing the delicious potato moussaka, it is essential to store it properly to maintain its freshness and flavor. I recommend transferring the moussaka to an airtight container and placing it in the refrigerator within two hours of cooking. The moussaka will last for up to three days in the refrigerator.

Reheating Instructions

There are a few options to heat this moussaka. If you have a microwave, you can reheat individual portions on high for 1-2 minutes, or until heated through. Alternatively, you can reheat the entire dish in the oven. Preheat the oven to 350°F (175°C) and cover the moussaka with foil. Bake for 15-20 minutes, or until heated through.

It is important to note that the moussaka may dry out if overcooked, so be sure to check it frequently while reheating. To add some extra moisture, you can sprinkle a little bit of water or broth over the top before reheating.


I hope you enjoyed learning how to make this easy potato moussaka with the eggplant recipe as much as I enjoyed making it. This dish is perfect for a quick and easy weeknight dinner or a cozy weekend meal with friends and family.

To make this dish even easier, you can prepare the potato and eggplant layers ahead of time and assemble the moussaka right before baking. This makes it a great option for meal prepping or busy weeknights.

I highly recommend serving this potato moussaka with a simple side salad or some crusty bread to soak up all the delicious juices. Don’t forget to garnish with some fresh parsley or basil for a pop of color and flavor.

Overall, this easy potato moussaka with eggplant recipe is a must-try for anyone looking for a tasty and hassle-free meal. Give it a try and let me know what you think!

Did you know that sumac onion salad pairs perfectly with this dish?
Get the recipe now (by clicking the image below):
Turkish Sumac Onion Salad1

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