Greek Moussaka Casserole

Moussaka is Greece’s beloved layered bake, where golden eggplant meets a cinnamon-scented lamb sauce. A silky béchamel blanket and a dusting of cheese turn the casserole into cozy, special-occasion comfort.

Serves 8 · 45 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 2 large eggplant, slicedProduce
• 1 1/2 lb ground lamb or beefMeat
• 1 onion, dicedProduce
• 3 cloves garlic, mincedProduce
• 1 can (14.5 oz) crushed tomatoesPantry
• 1/2 tsp cinnamonSpices
• 1 tsp oreganoSpices
• 1/4 cup red wine optionalPantry
• 4 tbsp + 1/4 cup + 2 1/2 cups béchamel: butter, flour, milkDairy
• 2 egg yolks for béchamelDairy
• 3/4 cup Parmesan or kefalotyriDairy
• as needed olive oilPantry

Instructions

1. 1Roast or pan-fry eggplant slices until golden; drain on paper towels.
2. 2Brown meat with onion and garlic; add tomatoes, wine, cinnamon, oregano; simmer thick.
3. 3Make béchamel; off heat whisk in yolks and half the cheese.
4. 4Layer eggplant, meat, eggplant; pour béchamel over. Bake at 375°F for 40–45 minutes until golden. Rest 20 minutes.