Description
A classic Greek dish with layers of spiced lamb, eggplant, and creamy béchamel sauce, baked to perfection.
Ingredients
Scale
- 2 large eggplants, sliced
- 500g ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 400g canned tomatoes
- 2 tbsp tomato paste
- 50g butter
- 50g all-purpose flour
- 500ml milk
- 2 eggs, beaten
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Preheat your oven to 180°C (350°F).
- Sprinkle eggplant slices with salt and let them sit for 20 minutes to remove bitterness. Rinse and pat dry.
- Fry eggplant slices in olive oil until golden. Set aside on paper towels.
- In a pan, brown the lamb with onion and garlic. Add cinnamon, oregano, tomatoes, and tomato paste. Simmer for 15 minutes.
- In a separate pan, melt butter, whisk in flour, and gradually add milk to make a thick béchamel sauce. Let it cool slightly, then stir in eggs and half the Parmesan.
- In a baking dish, layer eggplant, then lamb mixture, repeating until ingredients are used. Top with béchamel sauce and remaining Parmesan.
- Bake for 45 minutes until golden and bubbly. Let it rest for 10 minutes before serving.
Notes
- You can substitute lamb with beef if preferred.
- For a lighter version, grill the eggplant instead of frying.
- Letting the moussaka rest before serving helps layers set.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 120mg
Keywords: Greek moussaka, baked lamb, Mediterranean dish, traditional recipe