Moussaka
Layers of fried eggplant and spiced cinnamon lamb ragu topped with a rich egg-enriched bechamel, baked until deep golden on top, a classic Greek casserole.
Total time
130 min
Prep
50 min
Cook
80 min
Difficulty
hard
Cuisine
Greek
Ingredients
2large eggplants, sliced
600glamb mince
1large onion, diced
3 clovesgarlic
400gcrushed tomatoes
1 tspcinnamon
1 tspallspice
50gbutter
50gflour
500mlmilk
2eggs for béchamel
80gkefalotyri or parmesan
Instructions
1
Salt eggplant slices. Rest 30 minutes, rinse, pat dry. Fry in oil until golden.
2
Make lamb sauce: fry onion and garlic, add mince, brown. Add tomatoes, cinnamon, allspice. Simmer 20 minutes.
3
Make béchamel: melt butter, add flour, cook 2 minutes. Gradually add milk, stir until thick. Cool, beat in eggs.
4
Layer: eggplant, lamb sauce, eggplant. Top with béchamel. Dust with cheese.
5
Bake at 180°C for 45 minutes until deep golden.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
726
Protein
46.6g
Fat
44.4g
Carbs
37.2g
Fiber
9.3g
Sodium
175mg
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