Prep Time 25 minutes
Cook Time 1 minute
Total Time 26 minutes
Yield 8 servings

Ingredients

  • 1 small Eggplant about 1lb
  • 3 Potatoes about 1 1/4;b
  • 1/4 cup Extra Virgin Olive Oil
  • 3/4 tsp Each Salt and Pepper divided
  • 2 tsp Dried Oregano Leaves
  • 1 Onion chopped
  • 4 cloves garlic minced
  • 2 tbsp Each Chopped Parsley and Oregano
  • Pinch Each Ground Cinnamon and Allspice
  • 1 jar (700 mL) Tomato Passata (strained tomatoes)
  • 1 cup Feta Cheese crumbled
  • 1 1/2 cups Plain Greek Yogurt
  • 2 Eggs
  • 1/2 cup Parmesan Cheese grated
  • 1 tbsp All Purpose Flour

Instructions

  • Slice eggplant and potatoes into 1/2 inch (1 cm) thick slices and brush with some of the oil and sprinkle with 1/2 tsp (2 mL) each of the salt and pepper and dried oregano. Place on parchment paper lined baking sheets and roast in preheated 400 F (200 C) oven for about 25 minutes, turning once until tender and light golden.
  • Meanwhile, heat remaining 1 tbsp (15 mL) of the oil in saucepan and cook onion and garlic for 2 minutes. Stir in parsley, fresh oregano, cinnamon and allspice. Add passata, remaining 1/4 tsp (1 mL) salt and pepper; bring to a simmer. Simmer for 10 minutes.
  • Ladle half of the sauce into casserole dish. Layer half of the eggplant and potatoes on bottom. Sprinkle with half of the feta cheese. Repeat with remaining ingredients.
  • In a bowl, whisk together yogurt, eggs, cheese and flour. Spread evenly over top and bake in preheated 350 F (180 C) oven for about 1 hour or until golden and set. Let stand about 15 minutes before serving.
Nutrition Facts
Roast Eggplant and Potato Moussaka
Per
 
409 g
Calories
300
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Carbohydrates
 
33
g
11
%
Fibre
 
5
g
21
%
Sugars
 
12
g
13
%
Protein
 
21
g
42
%
Cholesterol
 
55
mg
18
%
Sodium
 
520
mg
23
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
250
mg
25
%
Iron
 
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

Related recipes

Mushroom and Spinach Braid
Sweet & Tangy Mexican Street Corn
Cauliflower “Fried Rice”

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.