My Easy Moussaka Recipe - A Delicious Way To Use Up Eggplants From The Garden

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Set the oven to bake at 375°F.

Slice the eggplant lengthwise into 1/4 inch thick slices and soak in heavily salted water (3 tablespoons salt) for at least 30 minutes, up to 2 hours.

Peel the potatoes and slice them lengthwise into 1/4 inch thick slices; place them in a bowl without submerging in water.

Season the potato slices with salt, pepper, and olive oil, mixing well.

Chop the onions, bell pepper, and tomatoes for the meat sauce, using a food chopper for uniform size.

Drain the soaked eggplant and layer paper towels to dry each slice thoroughly.

Brush both sides of the eggplant slices with olive oil, salt, and pepper before roasting.

Line cookie sheets with aluminum foil for easy cleanup and arrange the eggplant and potato slices in a single layer.

Roast the eggplant and potatoes in the oven until cooked through, timing will vary based on thickness.

In a skillet, cook the ground beef until browned, using a potato smasher to break it into small pieces.

Add the chopped onions, peppers, and tomatoes to the beef, along with 3 heaping tablespoons of minced garlic; cover and cook for 10 minutes to soften the veggies.

De-glaze the mixture with a little red wine, then add tomato paste to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens