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Description
A rich and hearty lamb moussaka with layers of eggplant and a creamy béchamel topping.
Ingredients
- 1 lb ground lamb
- 2 large eggplants, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- 3 tbsp olive oil
- 1/4 cup grated Parmesan cheese
- 2 cups béchamel sauce
Instructions
- Preheat oven to 375°F (190°C).
- Slice eggplants, salt them, and let sit for 20 minutes to remove bitterness. Rinse and pat dry.
- Heat 2 tbsp olive oil in a pan and brown the eggplant slices on both sides. Set aside.
- In the same pan, sauté onions and garlic until soft. Add ground lamb and cook until browned.
- Stir in tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.
- Layer eggplant slices in a baking dish, then spread the lamb mixture on top.
- Pour béchamel sauce evenly over the lamb. Sprinkle with Parmesan cheese.
- Bake for 45 minutes until golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- For a lighter version, replace lamb with ground turkey.
- Eggplant can be grilled instead of fried.
- Make ahead and refrigerate before baking for convenience.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek