Imagine a dish so rich, so decadent, that it captures the heart of Greek cuisine in every single bite. Moussaka isn't just a meal - it's a culinary journey that transforms simple ingredients into a symphony of flavors. With layers of tender roasted eggplant, perfectly seasoned lamb, and a luxurious béchamel sauce, this classic recipe will turn an ordinary dinner into an extraordinary dining experience that will have your family and friends begging for seconds!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 eggplants, sliced
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1/2 cup béchamel sauce
- 1 tsp cinnamon
- Salt and pepper to taste
Instructions
- Prepare the eggplants by slicing them lengthwise into 1/4-inch thick pieces. Sprinkle salt on the slices and let them sit for 30 minutes to draw out excess moisture. Pat the eggplant slices dry with paper towels.
- Preheat the oven to 375°F (190°C). Brush the eggplant slices with olive oil and arrange them on a baking sheet. Roast in the oven for 20-25 minutes until they are golden brown and tender.
- In a large skillet, brown the ground lamb over medium-high heat, breaking it into small pieces. Cook until no pink remains, about 7-8 minutes.
- Add chopped onions to the lamb and sauté until translucent. Stir in minced garlic and cook for another minute.
- Pour in the diced tomatoes, add cinnamon, salt, and pepper. Simmer the meat sauce for 15-20 minutes until it thickens slightly.
- Prepare the béchamel sauce by whisking together butter, flour, milk, and a pinch of nutmeg in a saucepan until smooth and thickened.
- In a large baking dish, layer the roasted eggplant slices as the first base. Spread the lamb mixture evenly over the eggplant.
- Add another layer of eggplant slices on top of the meat sauce.
- Pour the béchamel sauce over the top layer, ensuring it covers the entire surface evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
- Remove from the oven and let the moussaka rest for 15 minutes before serving to allow it to set.
- Slice and serve warm, garnishing with fresh parsley or grated cheese if desired.
Tips
- • Salt and drain your eggplant slices to remove excess moisture, ensuring they roast perfectly without becoming soggy • Use fresh ground lamb for the most authentic and rich flavor profile • Take your time with the béchamel sauce - slow whisking creates a smooth, creamy texture • Let the moussaka rest after baking to allow the layers to set and make serving easier • For extra flavor, consider adding a pinch of nutmeg to your meat sauce or béchamel • If you prefer a lighter version, you can substitute ground lamb with ground beef or even turkey • Garnish with fresh parsley or grated cheese to add a final touch of freshness and elegance
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 75mg
