Oven-Baked Moussaka with Eggplant and Potatoes
Golden, appetizing, aromatic, incredibly delicious! Eggplant and potato moussaka is baked in the oven and is a casserole of vegetables and minced meat. It’s easy to make and comes out wonderfully satisfying.
Updated : 29 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Ground meat
500 grams
Potato
1
Eggplant
2
Tomato
1
Onion
1
Garlic
4 tablespoon
Vegetable oil
to taste
Dry spices
to taste
Ground black pepper
to taste
Salt
Sauce
250 milliliters
Milk
1 tablespoon
Butter
1 tablespoon
Wheat flour
150 grams
Sour cream
1
Eggs
to taste
Nutmeg
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Greek-style moussaka with eggplant, potatoes, and minced meat in the oven? Prepare the ingredients. Any minced meat works - beef, lamb, pork, chicken, turkey, or a mix. Use 1 large eggplant or 2 small ones. Good herbs: thyme, rosemary, oregano. Rinse and pat dry the vegetables.
Step 2
First, cook the potatoes. Cover the unpeeled potatoes with cold water and set over medium heat. After it boils, lower the heat and salt the water. Cook for 20 minutes. Don’t let the potatoes fall apart - keep an eye on them. You can even slightly undercook them because the dish will bake later. Cool the cooked potatoes.
Step 3
Cut off the eggplant stem and peel the skin with a vegetable peeler (it removes a very thin layer). Slice the peeled eggplant into 5 mm thick slices (about 1/5 inch).
Step 4
Arrange the eggplant slices on a rack (an oven rack works well). Salt them and leave for 10 minutes - the salt will draw out juice and bitterness. Blot the released moisture with paper towels.
Step 5
Dice the onion finely and chop the garlic.
Step 6
Heat a skillet over medium heat and add vegetable oil for frying. Fry the eggplant slices until golden, a few minutes per side. Add more oil before each new batch - eggplant absorbs a lot during frying.
Step 7
After the eggplant, add a bit more oil and sauté the onion and garlic until soft, about 2 minutes. Add the minced meat. Fry, stirring, for about 10 minutes, until the color changes from pink to gray. Season with salt, pepper, and herbs/spices.
Step 8
Prepare the sauce ingredients. Any milk fat percentage works; use good-quality real butter.
Step 9
Use a heavy-bottomed saucepan. Melt the butter, add the flour, and fry it, stirring vigorously, for about 1 minute until golden.
Step 10
Pour in the milk in a thin stream. Whisk until all lumps are gone.
Step 11
Cook the sauce, stirring constantly, until it thickens slightly. Season with salt and pepper. After it comes to a boil, turn off the heat. Cool it a little and add sour cream. Stir. Add the egg and mix until completely smooth. Add a pinch of nutmeg.
Step 12
Peel the cooled potatoes and slice into 5 mm rounds (about 1/5 inch).
Step 13
Slice the tomatoes into rounds as well.
Step 14
Grease a baking dish with a little vegetable oil. Place half of the potato slices on the bottom in one layer. Spread the minced meat mixture over them.
Step 15
Cover the meat layer with the remaining potatoes.
Step 16
Next, layer the fried eggplant slices.
Step 17
Then add the tomato slices.
Step 18
Pour the sauce over the moussaka. Tap the dish on the table so the sauce settles between the layers.
Step 19
Bake in a preheated oven at 200°C / 392°F for 35-40 minutes, until golden.
Step 20
The Greek-style minced meat moussaka is ready. Serve hot. Enjoy your meal!
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