Greek Moussaka

    Greek Moussaka

    Layers of eggplant, spiced lamb meat sauce, and creamy béchamel, baked to golden perfection.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    75 minAdvanced6 servings

    Nutrition per serving

    440

    Calories

    26g

    Protein

    28g

    Carbs

    26g

    Fat

    Ingredients

    • 3Eggplants, sliced
    • 500gGround lamb
    • 400gCanned tomatoes
    • 1Onion, diced
    • ½ tspCinnamon
    • 3 tbspButter
    • 3 tbspFlour
    • 2 cupsMilk

    Instructions

    1. 1

      Salt eggplant slices and let sit 30 minutes. Pat dry and brush with olive oil. Grill or bake until golden.

    2. 2

      Brown lamb with onion, add tomatoes, cinnamon, oregano, salt, and pepper. Simmer 20 minutes.

    3. 3

      Make béchamel: melt butter, whisk in flour, gradually add milk stirring constantly until thick. Season with nutmeg.

    4. 4

      Layer eggplant in a baking dish, top with meat sauce, repeat, and finish with béchamel.

    5. 5

      Bake at 180°C for 40 minutes until golden and bubbling.

    6. 6

      Let rest 15 minutes before slicing — this helps layers hold together.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories440

    % Daily Value *

    Total Fat 26g33%
    Saturated Fat 11.7g59%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 28g10%
    Dietary Fiber 2g7%
    Sugars 4.2g
    Protein 26g52%
    Vitamin A 500 IUVitamin C 28 mgCalcium 220 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Greek Moussaka

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Read through all steps before starting and have everything measured out (mise en place).

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