Description
At its core, a classic lamb moussaka with creamy garlic béchamel is a traditional baked casserole built in distinct, flavorful layers. The foundational base consists of sliced eggplant that has been roasted or fried until tender. Resting on top of this leafy vegetable layer is a savory meat sauce crafted from ground lamb, ripe tomatoes, aromatic onions, garlic, and a signature mix of warm spices such as cinnamon and oregano.
Ingredients
Scale
For the Eggplant
- 2 large eggplants, sliced into ¼-inch (6 mm) rounds
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the Lamb Filling
- 500 g (1.1 lb) ground lamb
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400 g / 14 oz) crushed tomatoes
- 2 tbsp tomato paste
- ½ cup (120 ml) red wine or beef stock
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
For the Creamy Garlic Béchamel
- 4 tbsp (55 g) unsalted butter
- 4 tbsp (35 g) all-purpose flour
- 2½ cups (600 ml) whole milk, warmed
- 3 garlic cloves, finely minced
- ½ cup (50 g) grated Parmesan cheese
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- 1 egg yolk
For the Top
- ½ cup (50 g) grated Parmesan or mozzarella
- 1 tbsp chopped fresh parsley, optional
Instructions
1. Prepare the Eggplant
- Preheat the oven to 425°F (220°C).
- Arrange the eggplant slices on baking sheets.
- Brush both sides lightly with olive oil and season with salt and pepper.
- Roast for 20–25 minutes, turning halfway, until tender and lightly golden.
- Reduce the oven temperature to 375°F (190°C) for the final baking stage.
2. Make the Lamb Filling
- Heat olive oil in a large skillet over medium heat.
- Add the onion and cook for 4–5 minutes, until softened.
- Add the garlic and cook for another 30 seconds.
- Add the ground lamb and cook for 6–8 minutes, breaking it apart as it browns.
- Stir in the tomato paste, oregano, cinnamon, cumin, paprika, salt, and pepper.
- Pour in the red wine or stock and simmer for 2–3 minutes.
- Add the crushed tomatoes and simmer uncovered for 20–25 minutes, until thickened.
- Stir in the parsley and remove from the heat.
3. Make the Garlic Béchamel
- Melt the butter in a saucepan over medium heat.
- Add the minced garlic and cook gently for about 30 seconds.
- Whisk in the flour and cook for 1–2 minutes.
- Gradually whisk in the warm milk until smooth.
- Continue cooking for 5–7 minutes, whisking frequently, until thick and creamy.
- Stir in Parmesan, nutmeg, salt, and black pepper.
- Remove from the heat and let cool for 2–3 minutes.
- Whisk in the egg yolk until fully incorporated.
4. Assemble the Moussaka
- Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.
- Arrange half of the roasted eggplant slices across the bottom.
- Spread the lamb mixture evenly over the eggplant.
- Add the remaining eggplant slices.
- Pour the garlic béchamel evenly over the top.
- Sprinkle with Parmesan or mozzarella.
5. Bake
Bake at 375°F (190°C) for 35–40 minutes, until the béchamel is golden and bubbling.
Allow the moussaka to rest for 15–20 minutes before slicing. Garnish with fresh parsley if desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal