Moussaka (Greek Eggplant Lamb Bechamel Bake)
Quick answer
- Total time
- 100 min
- Level
- Hard
- Servings
- 6 servings
- Ingredients
- 10
About this dish
Pan-fried eggplant, lamb sauce scented with cinnamon and a thick bechamel set into distinct layers that show clearly when the dish is sliced.
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Egg yolks whisked into the bechamel let it firm into a golden crust that holds everything in place. A day or two in the fridge deepens the flavors, which makes it a good dish to prepare ahead for a gathering. Ground beef in place of lamb, or potato and zucchini alongside the eggplant, are common swaps.
Ingredients
Instructions
- 1
Slice the eggplants lengthwise, sprinkle them evenly with salt, and let them stand for 30 minutes.
When beads of moisture appear on the surface, press them dry with paper towels to remove bitterness and excess water.
- 2
Heat a pan over medium heat and cook the eggplant slices in a single layer until both sides are lightly browned.
Add only a little extra oil as needed, since high heat can burn the edges before the centers soften.
- 3
In the same pan, cook the onion over medium heat until translucent, then add 500 g ground lamb.
When the meat turns brown and loses its raw smell, stir in 400 g tomato puree and 0.5 teaspoon cinnamon.
- 4
Reduce the meat sauce to low heat and simmer for about 15 minutes to thicken it.
Stir occasionally so the bottom does not catch, and stop when a spoon leaves a brief trail through the sauce.
- 5
Melt 3 tablespoons butter, stir in 4 tablespoons flour, and cook briefly over low heat.
Pour in 500 ml milk gradually while whisking, then remove from heat once thick and quickly mix in 2 egg yolks.
- 6
Layer eggplant, meat sauce, and more eggplant in a baking dish, then cover evenly with bechamel.
Sprinkle with 60 g Parmesan, bake at 180 degrees Celsius for 40 minutes, and rest 15 minutes before slicing cleanly.
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