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Roasted Eggplant Moussaka

Roasted Eggplant Moussaka with Greek Yogurt–Feta Sauce

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Recipe Details


We’re giving the classic Greek beef and lamb casserole a vegetarian twist with layers of roasted eggplant and zucchini instead of meat. A warm-spiced roasted pepper and tomato sauce goes in between the layers and infuses the vegetables as they bake. We also swap the traditional thick béchamel topping for a lighter, no-cook yogurt sauce. Post some #platedpics and get ready to make all your vegetarian friends jealous.


  • < 600 Calories
  • Vegetarian
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Tim

By Chef Tim

Nutritional info

  • Calories 560
  • Protein 24g
  • Total Carb 58g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
  • zucchini
    8 ounces
  • russet potato
    russet potato
  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • white wine
    1/4 cup
    white wine
  • roasted red peppers
    1/4 cup
    roasted red peppers
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • crumbled feta cheese
    2 ounces
    crumbled feta cheese
  • 8" aluminum tin
    8" aluminum tin
  • ground nutmeg
    1/8 teaspoon
    ground nutmeg
  • dill
    1/8 ounce
  • dried oregano
    3/4 teaspoon
    dried oregano
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • parsley
    1/8 ounce
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground allspice
    1/8 teaspoon
    ground allspice

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Cut eggplant and zucchini crosswise into ½-inch rounds, discarding ends. Cut potato crosswise into ½-inch slices. Roughly chop dill and parsley leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic. Drizzle ½ tablespoon olive oil over bottom of tin, reshaping if bent.   

  2. Roast vegetables

    Roast vegetables

    On a baking sheet, toss eggplant, zucchini, and potato with 1½ tablespoons olive oil, ½ teaspoon salt, and black pepper. Arrange in a single layer and roast until tender but not browned, 18-20 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add spice mix, onion, and garlic, and cook until beginning to soften, 2-3 minutes.  

  3. Simmer tomato sauce

    Simmer tomato sauce

    Add wine to pot with aromatics and cook until reduced by half, about 1 minute. Stir in roasted red peppers, diced tomatoes and their juices, and half of chopped herbs. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until slightly reduced, 6-8 minutes (move on to Step 4, but don't forget to come back!). Remove pot from heat, and season sauce with ½ teaspoon salt and black pepper as desired.

  4. Assemble moussaka

    Assemble moussaka

    While sauce simmers, in a medium bowl, stir together yogurt, feta, 1 egg, ¼ teaspoon salt, and black pepper. Once roasted, layer half of vegetables, half of tomato sauce, and half of yogurt sauce in prepared tin, then repeat with remainder. Wipe baking sheet from roasted vegetables clean and add tin

  5. Bake moussaka

    Bake moussaka

    Bake eggplant moussaka on baking sheet until warmed through and top is golden, 15-18 minutes. Remove from oven and allow to cool slightly.

  6. Plate roasted eggplant moussaka

    Plate roasted eggplant moussaka

    While moussaka bakes, set the table or relax with a glass of wine. Sprinkle remaining herbs over eggplant moussaka and divide between serving plates. Dig in!

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