Eggplant is one of those foods that invokes really strong feelings. For me, it’s evolved from childhood memories of absolute revulsion 🤢 to an air of adult sophistication at actually liking it in various preparations. The purple nightshade often made its way onto my dinner plate growing up and we kids always made a fuss. My parents, on the other hand, unfathomably enjoyed it and never failed to marvel at how it simply “melts in your mouth.🍫” Now I can appreciate the nuanced possibilities of the underappreciated vegetable. This is one of my favorite ways to serve eggplant–layered with potatoes, piled high with meat and topped with a gooey yogurt-cheese sauce.
My mom used to make a similar dish that I think she just made up. It was stacks of fried potato and eggplant slices, topped with onions, peppers, and tomatoes, then arranged in a skillet and simmered in a garlic tomato sauce. Sometimes she’d make it with ground meat, and that’s when I’d really heartily scarf it down. Moussaka reminds me of the flavors in that eggplant skillet. This is my highly modified take on the classic Greek eggplant and potato casserole.
I’m a big fan of highly seasoned meats, so this meat sauce definitely has my signature running all through it. It’s generously seasoned with bold flavors, but is still perfectly balanced to complement the other vegetable members of the casserole. The eggplant really does melt in your mouth (mom was right), and the potatoes add a nice tender bit of structure and substance. I don’t quite remember why I didn’t want to go with the traditional Béchamel sauce, but I opted for a yogurt-cheese topping instead. I made this up completely on-the-fly and it turned out so amazingly light and delicious that I truly surprised myself. I thought I’d try the Bèchamel sauce this time, but I stayed loyal to my creation and I still stand by it. It’s creamy, light, a little cheesy and just the right topping to round out this casserole. If you’re not an eggplant fan, you’ll be pleasantly amazed at how grown-up you are for enjoying a nice slice of this hearty and comforting meal.
INGREDIENTS
For the Moussaka
2 large eggplants or 6 small eggplants, sliced lengthwise into ¼” thick slices
4 medium potatoes, peeled and sliced lengthwise into ¼” thick slices
Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone mats. Lay the eggplant slices on one sheet with the whole tomatoes and the potato slices on another. Drizzle with olive oil, salt and pepper. Bake for 20-25 minutes, until they are just tender and the tomato skins are slightly charred and shriveled. Set aside to cool.
Peel the tomatoes and dice them into small chunks.
In a large skillet over medium-high heat, break up the ground beef and brown it until no longer pink, about 10 minutes. Carefully drain out the excess fat. Add in the onions and garlic and stir until the onions are soft and pale, another 5 minutes. Stir in all the spices, tomato paste, pepper paste, and tomatoes until all spices and tomato paste are well incorporated. Add in the water or broth, stir, adjust the salt and pepper to taste, and simmer uncovered for 20-30 minutes until the liquid reduces. Turn off the heat, and stir in the oregano and parsley.
To make the yogurt-cheese sauce, whisk all the ingredients together in a medium bowl until it is smooth and blended with no lumps remaining in the yogurt or labne.
Drizzle olive oil in the bottom of a 9” x 13” baking dish. Layer all the potato slices at the bottom, followed by the eggplant slices, the meat sauce, then the yogurt-cheese sauce. Sprinkle extra mozzarella cheese on top, garnish with more fresh oregano and parsley.
Bake for 30-40 minutes until warmed through and the cheese begins to brown on top.
Allow to cool for 10-15 minutes before slicing and serving.
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