Eggplant Moussaka Stacks
Individual stacks of roasted eggplant layered with savory ground meat, colorful peppers, tomato sauce, and melted mozzarella. Baked until golden and stretchy for a comforting Greek-inspired dinner.
Equipment
- 1 | Baking sheet | for roasting eggplant
- 1 | Large skillet | for meat sauce
- 1 | Baking dish | for stacking and baking
- 1 | Pastry brush | for oiling eggplant
- 1 | Sharp knife |
Ingredients
- 2 | large | eggplants |
- 3 | tbsp | olive oil |
- 1 | lb | ground beef |
- 1 | | red bell pepper | diced
- 1 | | green bell pepper | diced
- 1 | | yellow bell pepper | diced
- 2 | cups | tomato sauce |
- 1.5 | cups | shredded mozzarella |
- 4 | | cherry tomatoes | halved
- 1 | handful | fresh parsley | for garnish
- 1 | | salt and black pepper | to taste
Instructions
- Preheat oven to 400°F. Slice eggplants into ½-inch rounds.
- Brush both sides of eggplant slices with olive oil, season with salt, and roast 20 minutes until tender.
- In a large skillet, brown ground beef over medium heat.
- Add diced bell peppers and cook until softened.
- Stir in tomato sauce and simmer 5 minutes.
- Lower oven to 375°F. Layer roasted eggplant, meat sauce, and mozzarella in a baking dish to form stacks.
- Top each stack with a final eggplant slice, more cheese, and a cherry tomato half.
- Bake 20–25 minutes until cheese is melted and golden.
Notes
Store leftovers covered in the refrigerator up to 3 days.
Reheat in a 350°F oven until the cheese melts again.
Ground lamb can replace beef for a more traditional flavor.
Roast eggplant thoroughly to avoid excess moisture in the stacks.
Reheat in a 350°F oven until the cheese melts again.
Ground lamb can replace beef for a more traditional flavor.
Roast eggplant thoroughly to avoid excess moisture in the stacks.