Moussaka (Eggplant-Lamb Bake)

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Servings: 6 Difficulty: Advanced
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A rich, layered Greek-inspired casserole featuring savory spiced lamb and creamy bchamel sauce.
Moussaka (Eggplant-Lamb Bake recipe image
Moussaka (Eggplant-Lamb Bake recipe image
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Moussaka (Eggplant-Lamb Bake)

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 116.7

Description

This hearty Moussaka is a comforting classic that brings the warmth of home-style cooking to your table. Layers of golden-fried eggplant are combined with a robust, aromatic lamb mixture spiced with nutmeg and parsley, then smothered in a velvety bchamel sauce. The dish bakes until bubbly and golden, creating a perfect balance of textures and deep, savory flavors. It is an ideal centerpiece for family dinners or special gatherings, offering a satisfying meal that feels both elegant and rustic. While it requires some time to assemble, the result is a deeply flavorful bake that pairs beautifully with a simple green salad.

Ingredients

Directions

  1. Preheat the oven to 375F (190C).
  2. Peel the eggplant and cut it crosswise into 1/4-inch thick slices.
  3. Sprinkle the eggplant slices with salt and let them sit for 10 minutes to draw out moisture.
  4. Pat the eggplant slices dry with paper towels.
  5. Dredge the eggplant slices in flour, shaking off any excess.
  6. Heat vegetable oil in a large skillet over medium-high heat.
  7. Fry the eggplant slices in batches until golden brown on both sides, adding more oil as needed.
  8. Transfer fried eggplant slices to paper towels to drain excess oil.
  9. In a large skillet, melt butter over medium heat.
  10. Add ground lamb and chopped onion to the skillet; cook and stir until the lamb is browned and onion is softened.
  11. Stir in tomato sauce, dry red wine, snipped parsley, salt, ground pepper, and ground nutmeg.
  12. Simmer the lamb mixture uncovered for about 20 minutes, or until half of the liquid has been absorbed.
  13. Remove the lamb mixture from heat and gently stir in 1 beaten egg, Parmesan cheese, and dry bread crumbs.
  14. In a 2-quart saucepan, melt butter over low heat.
  15. Whisk in flour, salt, and ground nutmeg.
  16. Cook the roux, stirring constantly, until it becomes smooth and bubbly.
  17. Gradually whisk in the milk, continuing to stir constantly until the sauce boils and thickens.
  18. In a small bowl, lightly beat 2 eggs.
  19. Temper the eggs by slowly stirring a small amount of the hot milk mixture into the beaten eggs.
  20. Stir the egg mixture back into the saucepan with the remaining hot sauce.
  21. Remove from heat and stir in Parmesan cheese.
  22. Grease a 12x8x2 inch baking dish.
  23. Sprinkle dry bread crumbs evenly on the bottom of the dish.
  24. Arrange half of the fried eggplant slices in the dish.
  25. Spread the lamb mixture evenly over the eggplant layer.
  26. Sprinkle Parmesan cheese over the lamb.
  27. Top with the remaining eggplant slices.
  28. Pour the bchamel sauce evenly over the top layer of eggplant.
  29. Sprinkle the remaining Parmesan cheese over the sauce.
  30. Bake uncovered for 45 minutes, or until the top is golden brown and the sauce is bubbling.
  31. Remove from oven and let stand for 20 minutes before slicing and serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 116.7kcal
% Daily Value *
Total Fat 0.4g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 4876.5mg204%
Total Carbohydrate 24.6g9%
Dietary Fiber 1.7g7%
Sugars 1.1g
Protein 3.3g7%

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

Keywords: moussaka, eggplant, lamb, bake, casserole, bechamel, greek, main course, comfort food, nutmeg, parmesan, tomato sauce, layered, dinner, herbs, onion, red wine, vegetarian option, make ahead
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