How To Make Greek-Style Ground Lamb Moussaka Recipe
A delicious Greek dish with layers of eggplant, tomatoey ground lamb, and creamy bechamel sauce.
Serves:
Ingredients
- 1 large eggplant, sliced into 1/4-inch rounds
- 1 lb ground lamb
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried oregano
- 1 tbsp olive oil
- Salt and pepper, to taste
- For the Bechamel Sauce:
- 2 cups whole milk
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1/4 tsp grated nutmeg
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
Instructions
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Preheat oven to 375°F (190°C).
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Sprinkle eggplant slices with salt and let sit for 30 minutes. Rinse and pat dry.
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In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until softened, about 5 minutes.
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Add ground lamb and cook until browned and no longer pink, about 8 minutes. Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper.
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Cook for another 10 minutes, stirring occasionally.
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In a separate pan, prepare the bechamel sauce. Melt butter over medium heat and whisk in flour until smooth.
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Gradually add the milk, whisking continuously to avoid lumps. Cook for 5-7 minutes until the sauce thickens.
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Stir in nutmeg, salt, pepper, Parmesan cheese, and beaten egg.
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In a 9×13 inch baking dish, layer half of the eggplant slices, followed by the meat mixture, and then the remaining eggplant slices.
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Pour the bechamel sauce over the top and smooth out with a spatula.
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Bake for 45-50 minutes until the top is golden brown. Let cool for 10 minutes before slicing.
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Serve hot and enjoy!
Nutrition
- Calories : 536kcal
- Total Fat : 33g
- Saturated Fat : 13g
- Cholesterol : 186mg
- Sodium : 655mg
- Total Carbohydrates : 23g
- Dietary Fiber : 6g
- Sugar : 11g
- Protein : 38g
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