These Papoutsakia are a delicious, lighter twist on Moussaka (Minced Beef, Eggplant and Potato Bake), perfect when you want all the flavour but a quicker, lower-carb version. Soft roasted eggplants are filled with a tomato-based mince mixture, topped with creamy béchamel, and baked until golden and bubbling.

Papoutsakia - Greek stuffed eggplant- on a plate.

Whenever I’m craving Moussaka (Minced Beef, Eggplant and Potato Bake) but short on time, I turn to Papoutsakia (Greek stuffed eggplant). The name “Papoutsakia” literally means “little shoes,” referring to the halved eggplants that are filled with a savory meat sauce and topped with creamy béchamel.

I often make extra Bolognese-style mince and freeze it, ready to turn into these stuffed eggplants for a quick weeknight dinner. The combination of eggplant, protein-rich mince, nutrient-packed tomatoes, and calcium-rich béchamel makes this dish both hearty and nutritious. They’re perfect on their own or served with a simple side, like a fresh Greek Salad or crusty bread.

Ingredients for Papoutsakia (Greek Stuffed Eggplant)

papoutskia greek stuffed eggplant ingredients

Eggplants: Choose medium to large eggplants so they hold the filling nicely.
Mince: Beef, lamb, or a mix of both work well for a flavourful filling. I always buy lean mince.
Herbs and spices: Garlic, onion, oregano, and cinnamon bring classic Greek flavours to this dish.
Beef stock: Adds a subtle, savoury depth to the meat sauce, enhancing richness without overpowering the other flavours. You could use chicken stock instead, if you like.
Tomato puree: Gives the sauce a lovely body and gentle acidity. You can also substitute with canned crushed tomatoes or grate two fresh tomatoes for a fresher, lighter flavour.

Ingredients for the béchamel sauce

Bechamel sauce: Adds a creamy topping that balances the richness of the filling. You can make a gluten-free version by using gluten-free flour, or a dairy-free version by swapping the milk for oat, almond, or soy milk and using a dairy-free butter. If you love creamy homemade béchamel, check out this homemade Pastitsio (Greek Pasta Bake) or this Vegan Moussaka for more inspiration.

Cheese: I like to use parmesan or romano for a rich, savoury flavour, but you can also use kefalotyri, pecorino, or gruyère depending on what you have on hand. For a lighter option, try a firmer feta. If you prefer a dairy-free version, use a plant-based cheese that melts well to achieve a golden, bubbly topping.

How to make Papoutsakia (Greek Stuffed Eggplant)

Prepare and roast the eggplant

1. Cut off the top stem end of each eggplant, then slice each eggplant in half lengthwise.

2. Score the flesh in a criss-cross pattern.

3. Sprinkle salt evenly over the flesh of each half.

4. Place the eggplant halves on a large baking dish and brush generously with olive oil.

5. Roast, uncovered, for 35 minutes, or until the flesh is soft and golden brown.

Prepare the meat sauce

dicing onion and garlic on chopping board

1. Dice onions and mince garlic.

2. Heat oil in a saucepan. Add onion and sauté for 2-3 minutes over medium-high heat until the onion is soft. Add the garlic and continue to sauté for 1-2 minutes.

3. Add the beef mince and cook over medium-high heat for 5–6 minutes, breaking it up with a wooden spoon, until browned.

4. Stir in the tomato paste.

adding spices to meat sauce in dutch oven

5. Stir in the cinnamon, allspice/pimento berries, oregano, crushed stock cube, salt and pepper. Cook for 1–2 minutes.

adding bay leaf to meat sauce in dutch oven

6. Add the tomato purée, sugar, bay leaf and water. Stir well.

7. Reduce heat to low and simmer gently for 25–30 minutes, stirring occasionally until thickened.

8. Remove from the heat and let cool for about 10 minutes. Remove bay leaf and allspice/pimento berries.

Make the béchamel sauce

1. While the meat sauce simmers, warm the milk in the microwave for 1 minute.

2. In a medium saucepan, melt the butter over medium heat.

3. Add the flour, whisking continuously to make a paste. Stir for 1-2 minutes.

4. Gradually pour in the warmed milk, whisking constantly to avoid lumps.

5. Continue stirring until the sauce thickens and coats the back of a spoon.

6. When ready, remove from the heat and stir through salt, pepper, nutmeg and cheese. Cool slightly and then whisk through 1 whole egg.

Assemble and bake

1. Using a fork, gently press down the roasted eggplant flesh to create a cavity for filling.

papoutsakia greek stuffed eggplant adding mince

2. Spoon the meat sauce evenly into each eggplant half.

papoutsakia greek stuffed eggplant adding bechamel

3. Spoon the béchamel sauce over the meat sauce, spreading evenly.

papoutsakia greek stuffed eggplant adding cheese

4. Sprinkle cheese on top of each eggplant half.

papoutsakia greek stuffed eggplant on baking tray

5. Bake for 25–30 minutes, or until the béchamel is golden.

6. Let rest for 10 minutes, then sprinkle with chopped parsley and serve.

Health benefits of Papoutsakia (Greek Stuffed Eggplant)

Eggplants, the star ingredient of this dish, are low in calories, high in fibre, and packed with antioxidants that support digestion, protect cells, and promote overall health. Lean beef or lamb mince adds high-quality protein, essential for muscle repair and sustained energy. The tomato sauce provides vitamins A and C, potassium, and lycopene, an antioxidant linked to heart and skin health. The béchamel sauce contributes calcium and protein, making this classic Greek dish both satisfying and nutritious. If you’d like to learn more about the health benefits of eggplant, check out this article: Eggplant Nutrition and Health Benefits.

Tips for making Papoutsakia (Greek Stuffed Eggplant)

Choose medium to large eggplants

For the best results, select medium eggplants that are firm and smooth with glossy skin. These will hold their shape well when halved and baked, making them perfect for stuffing. Avoid overly small or very soft eggplants, as they can become mushy during cooking. Using fresh, high-quality eggplants ensures tender flesh and a delicious final dish.

Salt and score the eggplant

Salting the eggplants helps draw out any bitterness and excess moisture, improving the texture and flavour. After slicing them in half, score the flesh in a criss-cross pattern to allow the flavours from the meat sauce to penetrate better. Let the salted eggplants sit for 20–30 minutes, then pat dry before cooking. This simple step makes the stuffed eggplants more flavourful and prevents them from becoming soggy.

Frequently asked questions about Papoutsakia (Greek Stuffed Eggplant)

Can I make Papoutsakia gluten-free or dairy-free?

Yes! If you need a gluten-free version, substitute the flour in the béchamel sauce with a gluten-free flour blend or cornstarch. For a dairy-free option, use plant-based milk such as almond, soy, or oat milk and a dairy-free butter alternative. You can also sprinkle with vegan cheese or nutritional yeast for added flavour and creaminess. For a full dairy-free béchamel recipe, check out my Vegan Moussaka recipe.

Can I make Papoutsakia vegetarian or vegan?

Yes, you can. Papoutsakia can easily be adapted to suit both vegetarian and vegan diets. For a vegetarian version, simply replace the meat with a vegetable-based filling and keep the béchamel as usual.

For a vegan version, use the lentil and black bean tomato-based sauce and the vegan béchamel from my Vegan Moussaka recipe. Both work perfectly for filling the eggplants and create a rich, satisfying plant-based dish.

Can I prepare this recipe ahead of time?

Yes! Quite often, I roast the eggplants and prepare the meat filling ahead of time, then assemble and bake when ready.

What to serve with Papoutsakia (Greek Stuffed Eggplant)

This dish pairs well with a Greek Salad or Greek Lettuce Salad (Maroulosalata). The light, fresh salad helps to balance the richness of the stuffed eggplants.