Easy Potato Moussaka With Eggplant

A delicious comfort dish made with baked eggplant, spiced meat, and fluffy mashed potatoes. So delicious and easy!

📝 Ingredients

• 2 large eggplants
• 1/2 cup vegetable oil (for eggplant)
• 7 medium potatoes
• 1 tablespoon butter
• 1/4 cup milk
• Salt & pepper to taste
• 1 lb extra lean ground beef
• 2 onions (finely diced)
• 2 tablespoons vegetable oil
• 4 garlic cloves (minced)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 cups pasta sauce (or thick tomato sauce)

👨‍🍳 Instructions

1. 1Start by washing the eggplant and trimming the ends. Then peel them lengthwise but only every other 1/2 inch. The result should be a "stripes" pattern.
2. 2Slice into 1/2 inch circles and lay on a parchment lined baking sheet in one layer. Add the oil and ensure they are well combined. Bake at 400F for 45 minutes until soft
3. 3Meanwhile peel the potatoes and boil for 30-40 minutes until soft when pierced with a fork
4. 4Mash using a potato masher and add the butter, milk, and salt and pepper to taste. Mix until soft and creamy
5. 5For the meat mixture, saute the diced onions using the oil until soft, about 5 minutes. Add the garlic and the ground beef and cook until the meat is brown, about 5-7 minutes
6. 6Add all the other seasoning and the tomato sauce and cook for another few minutes. Taste and adjust the seasoning
7. 7Layer the Moussaka with the eggplant first, then the meat mixture, and finally the potato. Add the potato in spoonfuls and gently flatten using a spoon. Create grooves on the top using a fork.
8. 8Bake in the oven uncovered at 400F for 25 mins, then broil the top for 5 mins. Allow to cool for 15-20 minutes before cutting and serving.