Moussaka (Eggplant and Lamb Casserole)

This classic Greek moussaka is a comforting, hearty dish that brings the warmth of the Mediterranean to your table. Layers of tender, fried eggplant meet a savory meat sauce made with lamb, onions, tomato paste, and warm cinnamon. Topped with a silky, golden bÃÂ©chamel sauce and baked until bubbling, it offers a beautiful contrast of textures. ItÃ¢ÂÂs perfect for weekend family dinners or holiday gatherings. While it requires some time to prepare, the result is a deeply flavorful meal that tastes even better the next day. Serve with a simple green salad for a complete experience.

Cooking Method: Frying, Sautéing

Cuisine: Greek

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 77.5

Description

This classic Greek moussaka is a comforting, hearty dish that brings the warmth of the Mediterranean to your table. Layers of tender, fried eggplant meet a savory meat sauce made with lamb, onions, tomato paste, and warm cinnamon. Topped with a silky, golden bÃÂ©chamel sauce and baked until bubbling, it offers a beautiful contrast of textures. ItÃ¢ÂÂs perfect for weekend family dinners or holiday gatherings. While it requires some time to prepare, the result is a deeply flavorful meal that tastes even better the next day. Serve with a simple green salad for a complete experience.

Ingredients

7 Pat Dwigans
2 md Egg plants about 2 lbs

Directions

1
Preheat the oven to 375ÃÂ°F (190ÃÂ°C).
2
Peel and slice the eggplants into 1/2-inch rounds.
3
Heat a generous amount of oil in a large frying pan and sautÃÂ© the eggplant slices in batches until golden brown on both sides. Remove and set aside on paper towels to drain.
4
In the same frying pan, add more oil if needed and sautÃÂ© the chopped onion until tender and translucent.
5
Add the chopped lamb (or beef) to the pan and cook until browned, breaking up any large chunks.
6
Stir in the minced parsley, red wine, tomato paste, cinnamon, salt, and pepper. Reduce heat and simmer for about 30 minutes, stirring occasionally, until the meat is tender and the sauce has thickened.
7
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
8
Gradually whisk in the milk, ensuring no lumps form. Continue stirring over low heat until the sauce thickens and comes to a gentle simmer.
9
Remove the bÃÂ©chamel sauce from heat and let it cool slightly. Whisk in the slightly beaten eggs, cottage or ricotta cheese, and Parmesan cheese until smooth.
10
In a baking dish, layer half of the fried eggplant slices. Spoon the meat sauce over the eggplant, then top with the remaining eggplant slices.
11
Pour the bÃÂ©chamel sauce evenly over the top layer of eggplant. Sprinkle breadcrumbs over the sauce.
12
Bake for 45-60 minutes, or until the top is golden brown and the sauce is bubbling. Let stand for 10 minutes before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 77.5kcal

% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.6g8%
Cholesterol 186.5mg63%
Sodium 62.0mg3%
Total Carbohydrate 0.6g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 6.5g13%

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

Note

Allow the moussaka to rest for at least 10-15 minutes after baking to set the layers for easier slicing.

For a vegetarian version, omit the meat and use lentils or mushrooms in the sauce layer.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Be careful when handling hot oil while frying eggplant; use a splatter screen if available.

Keywords: greek, moussaka, eggplant, lamb, casserole, bechamel, cinnamon, tomato, onion, parmesan, ricotta, baking, comfort food, layered, mediterranean

Read it online: https://www.chefs-mate.com/recipe/moussaka-eggplant-and-lamb-casserole/