Traditional Greek Moussaka
This hearty layered casserole features spiced ground lamb nestled between slices of roasted eggplant and topped with a rich velvety bechamel sauce. It is the ultimate Greek comfort food that tastes even better the next day.
A layered Greek casserole of spiced lamb roasted eggplant and creamy bechamel.
Nutrition per serving
Ingredients
vegetable
protein
sauce
spices
bechamel
Instructions
Roast the Eggplant
Preheat the oven to 400 degrees Fahrenheit. Brush eggplant slices with olive oil on both sides and season with salt and pepper. Arrange in a single layer on baking sheets and roast for 25 minutes until golden and tender. This step removes excess moisture and intensifies the flavor.
Cook the Meat Sauce
Brown the ground lamb in a large skillet over high heat breaking it up into small pieces. Drain excess fat then add cinnamon, dried oregano, and the crushed tomatoes. Simmer over medium heat for 20 minutes until the sauce thickens considerably and most liquid has evaporated.
Make the Bechamel
Melt 4 tablespoons of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until the mixture smells slightly nutty. Gradually whisk in the warm milk a little at a time to prevent lumps. Cook stirring constantly until the sauce is thick and creamy then season with salt, pepper, and nutmeg.
Assemble and Bake
Layer half the roasted eggplant in a greased 9 by 13 inch baking dish. Spread the meat sauce evenly over the eggplant then top with the remaining eggplant slices. Pour the bechamel over the top and spread to the edges. Bake at 375 degrees Fahrenheit for 45 minutes until the top is golden and bubbling.
Substitutions
Common mistakes
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