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Potato Eggplant and Zucchini Moussaka

  • Author: Balkan Lunch Box
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Main Course


  • 3 potatoes (large, peeled and diced into thin rounds)
  • 2 zucchinis (medium, sliced lengthwise with ends off)
  • 1 eggplant (medium, peeled and sliced)
  • 2 teaspoons parsley (minced)
  • Salt and pepper to taste
  • (Optionally) paprika or other potato seasoning
  • 34 ounces heavy cream
  • Oil


  1. Heat oven to 475°F.
  2. Season each vegetable separately with 1/3 of seasonings and 1 tablespoon of oil.
  3. Oil a baking pan (sized about 8X8inch), and layer potatoes on the bottom. Layer zucchini on top of potatoes. Layer eggplant on top of zucchini. Spray or paint with 1-2 tablespoons of oil on top and add 1/4 cup of water to the pan.
  4. Bake for 35-40 minutes, turning the pan around once or twice. If moussaka blushes, cover with foil.
  5. Take moussaka out of the oven and pour heavy cream on top. Bake an additional 15-20 minutes. Serve warm.

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