Greek Moussaka

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

Nutrition per serving

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

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.

💡 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).

Frequently Asked Questions

You might also like

Thai Green Curry

35 minMedium

Beef Stir-Fry with Broccoli

20 minEasy

Beef and Broccoli Stir-Fry

20 minsEasy

Classic Cacio e Pepe

15 minsMedium

No reviews yet. Be the first!

Share this recipe

Want a custom version?

Enter your available ingredients and get a personalized recipe in seconds.