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Mediterranean
Greek Moussaka Eggplant Dinner
90 min total30 prep60 cook8 servings450 cal
ClassicContains dairyContains egg
Layered Mediterranean moussaka with spiced lamb, roasted eggplant, and creamy béchamel. A show-stopping dinner baked until golden and bubbling.
Ingredients
produce
- 3eggplant
- 1onion
meat
- 700 gground lamb
pantry
- 400 gcrushed tomatoes
- 4 tbspall-purpose flour
- 3 tbspolive oil
- 0.5 tspcinnamon
- 2 tspsalt
dairy
- 4 tbspunsalted butter
- 2 cupwhole milk
- 2eggs
Steps
- Slice eggplant, salt, and rest 20 minutes; pat dry.
- Brush with oil and roast at 400°F (200°C) 20 minutes until tender.
- Brown lamb with onion; add tomatoes, cinnamon, and salt; simmer 15 minutes.
- Melt butter, whisk in flour, then milk to make béchamel; season.
- Cool béchamel slightly; whisk in beaten eggs.
- Layer eggplant and lamb sauce in a baking dish.
- Pour béchamel over top and smooth evenly.
- Bake at 375°F (190°C) 40 minutes until golden; rest 15 minutes before serving.
Tips
- Salt eggplant slices and rest to reduce bitterness and excess moisture.
- Let moussaka rest 15 minutes after baking for cleaner slices.
- Brown lamb well for deep flavor in the sauce.
- Cool béchamel slightly before folding in eggs to prevent scrambling.
