Eggplant and Tomato Moussaka with Yogurt Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layered baked eggplant and tomato casserole topped with a tangy garlic yogurt sauce, inspired by Balkan vegetable dishes. This mediterranean-inspired vegetarian (vegetarian) ready in about 85 minutes blends medium (about 2 lbs) eggplants, olive oil, large onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 65 min Serves 6 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice 2 medium eggplants into 1/2-inch thick rounds. Brush both sides with 2 tbsp olive oil and roast on a baking sheet at 425°F for 20 minutes, flipping halfway, until golden and tender.
  2. Step 2: While eggplants roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 large finely chopped onion and sauté for 5 minutes until soft.
  3. Step 3: Add 4 minced garlic cloves and cook 1 minute until fragrant. Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Simmer for 15 minutes until thickened.
  4. Step 4: In a bowl, whisk 1 cup plain Greek yogurt with 2 large eggs, 1 tbsp lemon juice, and 2 tbsp chopped fresh dill until smooth.
  5. Step 5: In a greased 9x13 inch baking dish, layer half the roasted eggplant slices, spread the tomato sauce evenly, then top with remaining eggplant slices. Pour the yogurt sauce evenly over the top.
  6. Step 6: Bake at 375°F for 30 minutes until the top is set and slightly golden. Let cool 10 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Eggplant and Tomato Moussaka with Yogurt Sauce take to make?

Total time is about 85 minutes (20 min prep + 65 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Eggplant and Tomato Moussaka with Yogurt Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Eggplant and Tomato Moussaka with Yogurt Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Eggplant and Tomato Moussaka with Yogurt Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Eggplant and Tomato Moussaka with Yogurt Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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