By The foodoodle kitchen · Published September 20, 2026
Moussaka
Layers of eggplant, spiced lamb, and béchamel baked until golden; a weekend project.
Serves 4 · Prep 30 min · Cook 1 h · 1 h 30 min total · Medium
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Ingredients
- 2 eggplants, sliced into 1/4 inch rounds, salted, and drained for 30 min.
- 600 g ground lamb, cooked with spices
- 1 onion, chopped
- 2 cloves garlic cloves, minced
- 2 tomatoes, chopped
- 1 cinnamon stick, for flavoring
- 80 ml red wine, to deglaze the pan
- 1 bay leaf, for flavoring
- 500 ml milk, for béchamel
- 50 g all-purpose flour, for béchamel
- 50 g butter, for béchamel
- 2 eggs, for béchamel, lightly beaten
- 80 g grated cheese, for topping
- 0 olive oil, for frying (optional)
- 0 salt, to taste (optional)
- 0 pepper, to taste (optional)
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Method
- Preheat oven to 180°C (350°F). 5 min
- Prepare the eggplant by salting and draining for 30 min. 30 min
- In a pan, heat olive oil and sauté onion and garlic until soft (5 min). 5 min
- Add ground lamb, cook until browned (10 min). 10 min
- Add chopped tomatoes, cinnamon stick, bay leaf, red wine, salt, and pepper; simmer for 15 min. 15 min
- In another pan, melt butter, stir in flour, cook for 2 min to form a roux. 2 min
- Gradually add milk to the roux while whisking until it thickens (5-10 min). 10 min
- Remove from heat; stir in beaten eggs and half the cheese. 2 min
- In a baking dish, layer eggplant, then meat mixture, and top with béchamel. 5 min
- Sprinkle remaining cheese over the top and bake for 30 min or until golden. 30 min
