Moussaka (Greek Eggplant & Lamb Bake)
A hearty layered dish of roasted eggplant, seasoned minced lamb, tomato sauce, and creamy béchamel — the soul of Mediterranean comfort food.
Ingredients
For the Eggplant Layer:
2 large eggplants, sliced into ¼-inch thick rounds
2–3 tbsp extra virgin olive oil
Salt, for sprinkling
For the Meat Sauce:
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 lb (450 g) ground lamb (or beef if preferred)
1 can (14 oz / 400 g) crushed tomatoes
2 tbsp tomato paste
½ tsp ground cinnamon
½ tsp ground allspice (optional, but very Mediterranean)
1 tsp dried oregano
½ tsp dried thyme
Salt & pepper, to taste
¼ cup red wine (optional, for depth of flavor)
2 tbsp fresh parsley, chopped
For the Béchamel Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups (480 mL) warm milk
¼ tsp nutmeg
Salt & pepper, to taste
1 egg yolk (for richness — optional)
¼ cup grated Parmesan or Kefalotyri cheese (traditional Greek cheese)
For Assembly:
¼ cup grated Parmesan (for topping)
Fresh parsley, for garnish
Directions
1. Prepare the Eggplant
Sprinkle the sliced eggplant with salt and let it sit for 20 minutes to draw out bitterness.
Rinse and pat dry with paper towels.
Brush with olive oil and roast on a baking sheet at 400°F (200°C) for about 15–20 minutes, turning halfway until lightly golden.
(Alternatively, you can grill them for a smoky flavor.)
2. Make the Meat Sauce
Heat olive oil in a skillet over medium heat.
Add onion and garlic; sauté until fragrant (about 2–3 minutes).
Add ground lamb and cook until browned, breaking it apart with a spoon.
Stir in tomato paste, crushed tomatoes, herbs, spices, and red wine (if using).
Simmer uncovered for 15–20 minutes, until the sauce thickens.
Stir in chopped parsley and set aside.
3. Make the Béchamel Sauce
In a saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute (don’t let it brown).
Gradually add warm milk, whisking continuously until smooth and thickened.
Season with salt, pepper, and nutmeg.
Remove from heat and whisk in Parmesan and egg yolk. Set aside.
4. Assemble the Moussaka
Lightly oil a 9×13-inch (23×33 cm) baking dish.
Layer half of the eggplant slices at the bottom.
Spread all of the meat sauce evenly on top.
Add the remaining eggplant slices.
Pour the béchamel sauce over everything and smooth the top.
Sprinkle with grated Parmesan.
5. Bake
Bake at 375°F (190°C) for 35–40 minutes, or until the top is golden and bubbling.
Let it rest for 15–20 minutes before slicing — this helps it set beautifully.
Nutrition (per serving – serves 6)
Calories: ~480
Protein: 32g
Carbohydrates: 18g
Fat: 30g
Fiber: 5g