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An eggplant moussaka recipe? Yes please! These Moussaka stacks are sure to be a hit.

  • Serves6
  • Cook time20 minutes
  • Prep time20 minutes
Moussaka stacks


  • ¼ cup (60ml) olive oil
  • 1 brown onion, finely chopped
  • 1 garlic clove, crushed
  • 500g Coles Australian Extra Lean Beef Mince
  • 400g Coles Italian Crushed Tomatoes with Basil & Oregano
  • 18 x 1cm-thick slices eggplant
  • ⅓ cup (80g) Greek-style yoghurt
  • 1 tbs lemon juice
  • ⅓ cup (25g) finely grated parmesan
  • 60g baby spinach leaves
  • ½ cup (50g) Coles Shredded Mozzarella
  • Mixed salad leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 tsp of the oil in a frying pan over medium heat. Cook onion for 5 mins or until softened. Add garlic and cook for 1 min. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until browned. Add tomato and cook for 5 mins or until most of the liquid has evaporated.
  2. Step 2

    Meanwhile, toss eggplant in remaining oil. Heat a barbecue grill or chargrill on medium. Cook eggplant, in batches, for 3 mins each side or until cooked through. Combine yoghurt, lemon juice and parmesan in a jug. Season.
  3. Step 3

    Preheat grill on high. Place 6 pieces of eggplant on a baking tray lined with foil. Top with half the mince mixture, then half the spinach and half the yoghurt mixture. Continue layering with remaining eggplant, mince mixture, spinach and yoghurt, finishing with eggplant. Top with mozzarella. Cook under grill for 2 mins or until mozzarella melts and the stacks are warmed through. Serve with mixed salad leaves.