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Layered Moussaka with Potatoes and Eggplant

August 10, 2020
Difficulty Medium
Servings 8 people
Preparation 10 mins
Cooking 25 mins
Total 35 mins



  1. At the first stage of preparation, chop the potatoes and eggplants into rings.
  2. Then fry the potatoes in hot oil.
  3. Then dip the eggplants in the flour first, then the egg, then the breadcrumbs and fry them.
  4. While frying, cook the minced meat and onion in olive oil.
  5. Next, add garlic, tomato pepper paste, salt and black pepper. Then continue cooking.
  6. Mix the strained yogurt, garlic puree and salt.
  7. In the last stage, put fried potatoes on the bottom, eggplant on it, 1 teaspoon of strained yogurt and roasted minced meat. Your layers of vegetable moussaka are ready. Now you can put freshly chopped parsley on it and enjoy.
Nutrition Facts
Serving Size 1 Layered Moussaka with Potatoes and Eggplant
Serves 8
Amount Per Serving
% Daily Value*
Cholesterol 60mg20%
Sodium 84mg3.7%
Potassium 726mg15.4%
Protein 13g26%
Total Fat 5g6.4%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Rate This Recipe

This wonderful flavor, which is the result of the combination of potatoes and eggplant, is a dish that is consumed in many countries. A magnificent flavor that you can prepare in 10 minutes and serve at your table after 25 minutes of cooking. Layered moussaka is a delicious choice. Bon Appetit!

Do you know this about moussaka?

The most famous version of the moussaka dish originated in the 1920s with the publication of Nikolaos Tselementes' kitchen book in Greece.

The word moussaka comes from the Arabic word musaqqa‘a, which means "fed with liquid".

Recipe byPetite Gourmets

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