Moussaka

Moussaka is a beloved Greek layered bake, where soft eggplant meets cinnamon-spiced lamb in olive oil. Oven-roasted until golden, it brings deep Mediterranean comfort to the family dinner table.

Serves 6

Estimate for one serving

• 520 cal
• 28g protein
• 22g carbs
• 35g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 2 large (about 2 lbs) eggplants
• 1/2 cup olive oil
• 1 1/2 lbs ground lamb
• 1 large, finely chopped onion
• 4 cloves, minced garlic
• 3 tbsp tomato paste
• 1/2 cup red wine
• 14 oz can crushed tomatoes
• 1 tsp ground cinnamon
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 tsp nutmeg
• 1/2 cup, grated Parmesan cheese
• 2 large eggs

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Slice eggplants into 1/4-inch rounds. Place on paper towels, sprinkle with salt, and let sit 30 minutes to draw out moisture. Pat dry.
3. 3Brush eggplant slices with olive oil on both sides. Arrange on baking sheets and bake 15-20 minutes until softened and lightly browned. Set aside. Reduce oven to 375°F (190°C).
4. 4In a large skillet over medium heat, cook ground lamb until browned, breaking it up with a spoon. Drain excess fat if needed.
5. 5Add chopped onion and garlic to the lamb; sauté 5 minutes until onion is soft.
6. 6Stir in tomato paste, cook 1 minute. Add red wine and simmer until reduced by half.
7. 7Add crushed tomatoes, cinnamon, oregano, salt, and black pepper. Simmer uncovered 20 minutes until thickened. Remove from heat.
8. 8For the béchamel: Melt butter in a saucepan over medium heat. Whisk in flour and cook 2 minutes until golden.
9. 9Gradually whisk in milk. Bring to a simmer, stirring constantly, until thickened (about 5 minutes). Remove from heat.
10. 10Stir in nutmeg, Parmesan, and salt. Let cool slightly, then whisk in the eggs one at a time.
11. 11In a 9x13-inch baking dish, layer half the eggplant slices. Spread all the meat sauce evenly over them. Top with remaining eggplant.
12. 12Pour béchamel sauce over the top, spreading evenly. Sprinkle with remaining Parmesan.
13. 13Bake 45-55 minutes until golden brown and bubbling. Let rest 15-20 minutes before slicing.
14. 14Serve warm.