Moussaka with Mashed Potato

95 6 servings, 1-1/3 cups (325 mL) each
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6 servings, 1-1/3 cups (325 mL) each

This delicious moussaka casserole is made by layering eggplant with a spiced meat filling and topping it off with a delicious creamy mashed potato layer.

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What You Need

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Make It

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  • Heat oven to 450ºF.
  • Toss eggplant with salt in colander. Drain in large bowl for 15 min. Toss with olive oil and spread on large baking sheet. Bake turning occasionally, 20 to 30 min. or until golden brown and tender. Reduce oven temperature to 400ºF.
  • Meanwhile cook potatoes until tender. Drain and return potatoes to saucepan. Whisk together milk and egg yolk. Mash potatoes with milk mixture and 1/2 cup Parmesan cheese.
  • Brown lamb in large skillet over medium-high heat, breaking it up with wooden spoon as it cooks. Add onion, garlic, cinnamon and cloves. Cook 5 min. or until onions are soft and translucent. Stir in tomatoes and tomato paste. Cook until tomatoes are soft and mixture thickens, about 10 min. Stir in eggplant.
  • Spoon lamb mixture into greased casserole dish. Top with mashed potatoes. Sprinkle with bread crumbs and remaining Parmesan cheese. Bake 30 min. or until top is golden brown.


Prepare using ground beef.

Cooking Know-How

Spoon remaining tomato paste into ice cube trays. Freeze until ready to use in another recipe.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 440
% Daily Value
Total fat 24g
Saturated fat 8g
Cholesterol 95mg
Sodium 680mg
Carbohydrate 33g
Dietary fibre 6g
Sugars 8g
Protein 23g
Vitamin A 8 %DV
Vitamin C 60 %DV
Calcium 20 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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