Greek Lamb Moussaka
Layered eggplant, spiced lamb ragù, and creamy béchamel baked until golden. A rustic Greek classic that feeds a crowd.
- Total time
- 90 min
- Servings
- 4
- Calories
- 685
- Protein
- 42g
Ingredients
- 2 medium eggplants
- ½ cup olive oil
- 1 lb ground lamb
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp tomato paste
- 1 can (14.5 oz) crushed tomatoes
- ½ cup dry red wine
- ½ tsp ground cinnamon
- 1 tsp dried oregano
- 1 leaf bay leaf
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cup whole milk
- ¼ tsp nutmeg
- ½ cup Kefalotyri or Parmesan cheese, grated
- 2 large egg yolks
Instructions
- 1
Slice eggplants lengthwise into 0.25-inch-thick slabs. Brush both sides lightly with olive oil and arrange on two baking sheets. Roast at 400°F for 20 minutes, turning halfway, until pale golden and tender.
- 2
While eggplants roast, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 4-5 minutes until translucent, then add minced garlic and cook 1 minute until fragrant.
- 3
Add ground lamb to the skillet and break it apart with a wooden spoon, cooking for 5-6 minutes over medium-high heat until browned and most liquid has evaporated. Stir in tomato paste and cook 2 minutes until darkened slightly.
- 4
Pour in wine and crushed tomatoes with their juices, then add cinnamon, oregano, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 20-25 minutes until sauce thickens and flavors meld, stirring occasionally.
- 5
Prepare béchamel: melt butter in a saucepan over medium heat, whisk in flour, and cook for 1-2 minutes until pale and foamy. Gradually whisk in milk in three additions, stirring constantly to avoid lumps, then simmer 3-4 minutes until thick enough to coat a spoon.
- 6
Remove béchamel from heat and stir in nutmeg and 0.25 cup cheese. Let cool 2-3 minutes, then whisk in egg yolks one at a time, stirring constantly to prevent scrambling.
- 7
Spread a thin layer of lamb ragù (about 0.5 cup) over the bottom of a 9×13-inch baking dish. Arrange eggplant slices to cover the sauce, overlapping slightly if needed.
- 8
Top eggplant with remaining lamb ragù, spreading it evenly. Pour béchamel sauce over the top and spread gently with a spatula to create an even layer. Sprinkle remaining 0.25 cup cheese over the top.
- 9
Bake at 375°F for 35-40 minutes until the top is deep golden brown and a knife inserted in the center meets slight resistance. Let rest 10 minutes before serving—this helps it set and makes cutting cleaner.
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