Easy Moussaka
A layered Greek bake of eggplant, spiced lamb and creamy béchamel — roasting the eggplant separately before layering keeps it from turning watery and diluting the finished bake.
Ingredients
Instructions
Roast the sliced eggplant until fully soft and lightly golden, about 20-25 minutes, so it will not release excess water later.
Brown the ground lamb with the tomato and cinnamon, simmering until thickened into a rich ragu.
Layer the roasted eggplant and lamb ragu in a baking dish, alternating layers, then top generously with the bechamel sauce.
Bake at 190C for 35 minutes until the top is golden and bubbling, then rest for 10 minutes before slicing.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.