Cooking Lucid
Classic Moussaka
Layers of eggplant, spiced lamb, and creamy béchamel baked until golden. Greece's most iconic casserole — rich, aromatic, and worth every minute.
Prep 30 min
Cook 1h 15m
Total 1h 45m
Serves 8
Ingredients
Step 1 — Eggplant and meat
- 3 large eggplants (sliced)
- Olive oil
- 1.5 lbs ground lamb
- 1 onion (diced)
- 3 garlic cloves
- 1 can (14 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup red wine
- 1 tsp cinnamon
- ½ tsp allspice
- Salt and pepper
Step 2 — Béchamel
- 6 tbsp butter
- 6 tbsp flour
- 3 cups warm milk
- 2 egg yolks
- ½ cup Parmesan
- Nutmeg
- Salt
Step 3 — Assemble
- Olive oil for brushing
Instructions
- 1
Prepare eggplant
Salt eggplant slices and rest 20 minutes. Pat dry and roast or fry until golden.
- 2
Cook meat sauce
Brown lamb with onion and garlic. Add tomatoes, paste, wine, and spices. Simmer 25 minutes.
- 3
Assemble and bake
Layer eggplant and meat in a baking dish. Top with béchamel. Bake at 375°F for 45 minutes until bubbling and golden. Rest 15 minutes before slicing.
Nutrition per serving: 520 cal · 32g protein · 28g carbs · 34g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
