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
Serving Size
 
409 g
Amount per Serving
Calories
300
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
3
g
19
%
Cholesterol
 
55
mg
18
%
Sodium
 
520
mg
23
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
12
g
13
%
Protein
 
21
g
42
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
24.8
mg
30
%
Calcium
 
250
mg
25
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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