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Greek Moussaka

Layered casserole with eggplant, spiced lamb, and creamy béchamel sauce baked until golden

Total Time
2h 15min
Servings
8
Difficulty
hard

Time Breakdown

Prep:1h
Cook:1h 15min
Cuisine: greek
Meal Type:
dinner
Tags:
casserolelayeredbakedmediterranean

Ingredients (8 servings)

  • 3 largeeggplant, sliced 1/4 inch thick
  • 1 1/2 lbground lamb
  • 2 largeonions, diced
  • 14 ozcrushed tomatoes, canned
  • 4 tbspbutter
  • 4 tbspflour, all-purpose
  • 2 cupsmilk, warm
  • 1 cupParmesan cheese, grated
  • 1/2 tspcinnamon

Instructions

  1. 1

    Salt eggplant slices and let drain 30 minutes, then brush with oil and bake

    40min
  2. 2

    Cook lamb and onions until browned, add tomatoes and spices, simmer

    20min
  3. 3

    Make béchamel: melt butter, whisk in flour, gradually add milk

    10min
  4. 4

    Layer eggplant and meat sauce in baking dish, top with béchamel

    10min
  5. 5

    Sprinkle with cheese and bake at 350°F until golden and bubbling

    45min
  6. 6

    Let rest 15 minutes before serving

    15min

Frequently Asked Questions

Everything you need to know about making Greek Moussaka

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