Lamb Moussaka
Classic Greek casserole with layers of eggplant and spiced lamb
Ingredients
Instructions
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Prepare the eggplantsPreheat oven to 400°F (200°C). Salt the eggplant slices and let them sit for 30 minutes to release bitter juices. Rinse and pat dry. Brush both sides with olive oil and arrange on baking sheets. Roast for 25 minutes, flipping halfway through, until soft and golden.
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Make the meat sauceHeat 3 tablespoons olive oil in a large skillet over medium heat. Add onions and sauté until soft, about 5 minutes. Add garlic and cook for 1 minute. Add ground lamb, breaking it up with a wooden spoon, and cook until browned, about 8 minutes. Stir in tomato paste, crushed tomatoes, cinnamon, allspice, oregano, salt, and pepper. Simmer for 20 minutes until thickened.
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Prepare the béchamel sauceIn a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes, stirring constantly. Gradually whisk in warmed milk and cook until thickened, about 5-7 minutes. Remove from heat, stir in 1/4 cup Parmesan cheese, nutmeg, salt, and pepper.
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Assemble the moussakaReduce oven temperature to 350°F (175°C). In a 9x13 inch baking dish, arrange half the eggplant slices in a single layer. Spread meat sauce evenly over the eggplant. Top with remaining eggplant slices. Pour béchamel sauce over the top, spreading to cover completely.
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Bake the moussakaSprinkle the remaining 1/2 cup Parmesan cheese over the béchamel. Bake uncovered for 45-50 minutes until golden brown and bubbly. Let stand for 15-20 minutes before serving to allow the layers to set.
Nutritional Information
425
Calories
per serving
28
Protein
g per serving
18
Carbohydrates
g per serving
26
Total Fat
g per serving
12
Saturated Fat
g per serving
5
Fiber
g per serving
9
Sugar
g per serving
680
Sodium
mg per serving
12
Vitamin C
% of daily value
15
Iron
% of daily value
Lamb Moussaka is Also Known As
Moussakas, Greek Moussaka, Moussaka Arnisio, Eggplant Moussaka or Traditional Moussaka
