Vegetable Moussaka


  • 2 medium or 1 large egglant, peeled and cut diagonally into 1/4-inch thick slices
  • 4 green onions, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon unsalted butter
  • 2 medium baking potatoes, thinly sliced
  • 1/2 tablespoon chopped fresh oregano or 1/2 teaspoon dried
  • 1/2 teaspoon salt
  • 1 teaspoon garam masala, or to taste
  • 4 ounces goat cheese, crumbled
  • 2 medium tomatoes, sliced 1/4-inch thick
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon lemon juice


  1. Heat 1/2 tablespoon oil and about 1/8 teaspoon pepper in a large heavy skillet over medium heat and cook the eggplant slices on each side about 3 minutes, periodically pressing on each slice with a spatula. Remove and set aside.
  2. In the same skillet, sauté green onions and garlic in 1 tablespoon oil about 2 minutes.
  3. Heat oven to 350 degrees F. Spread the butter inside a 9-inch square baking dish.
  4. Place a layer of the potatoes and sprinkle with half the oregano, half the salt and 1/4 teaspoon pepper. Add half the eggplant and sprinkle with half the garam masala and half the goat cheese.
  5. Top with half the tomato slices. Add the onion-and-garlic mixture. Then repeat the potato, eggplant, cheese and tomato layers. Bake, uncovered, about 45 minutes, or until potatoes are tender.
  6. Meanwhile, combine yogurt, parsley and lemon juice in a small bowl and refrigerate.
  7. Serve the moussaka topped with yogurt sauce.

Serves 4.

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