Roast Eggplant and Potato Moussaka

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Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 1 hour, 40 minutes
This vegetarian bake is packed with flavour and is a wonderful casserole to serve up to friends on the weekend. Enjoy it with a chunky Greek salad for a fun themed meal.



  1. 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.
  2. 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.
  3. 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.
  4. 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
Amount Per Serving (409g)
Calories 300 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 55mg 18%
Sodium 520mg 22%
Total Carbohydrates 33g 11%
Dietary Fiber 5g 20%
Sugars 12g
Protein 21g 42%
Vitamin A 15%
Vitamin C 30%
Calcium 25%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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