Classic Greek Moussaka
Layers of seasoned ground lamb, roasted eggplant, and a rich bechamel sauce come together in this iconic Greek comfort dish. It is baked until golden and bubbling, creating a hearty meal that is perfect for family gatherings.
A traditional Greek baked casserole with layers of eggplant, spiced ground lamb, and creamy bechamel sauce.
Nutrition per serving
Ingredients
base
meat layer
bechamel
seasoning
Instructions
Salt and Roast Eggplant
Sprinkle eggplant slices generously with salt and let them sit for 20 minutes to draw out moisture. Pat dry and roast at 200 degrees Celsius for 20 minutes until tender and lightly golden.
Cook the Meat Sauce
Brown ground lamb in a large skillet over medium-high heat. Add crushed tomatoes and cinnamon, then simmer for 15 minutes until the sauce thickens and most of the liquid has evaporated.
Make the Bechamel
Melt butter in a saucepan over medium heat and whisk in equal parts flour to form a roux. Gradually add whole milk, whisking constantly until the sauce is thick and smooth, then season with salt, pepper, and nutmeg.
Assemble and Bake
Layer eggplant slices in a greased baking dish, top with the meat sauce, then pour the bechamel evenly over the top. Bake at 180 degrees Celsius for 45 minutes until the top is deeply golden and set.
Substitutions
Common mistakes
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