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Moussaka (Eggplant and Lamb Bake)

Rich, cozy layers that feel like a hug straight from the oven. This dish comes together with simple, everyday ingredients and a little love.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Calories: 434
Ingredients Method Notes

Ingredients
  

  • 1 kg eggplant (aubergines) cut into 0.75 cm slices
  • 1 tsp salt for eggplant sweating
  • 2-3 tbsp olive oil for eggplant
  • 1 tbsp olive oil for filling
  • 1 onion diced
  • 3 cloves garlic minced
  • 700 g ground beef or lamb
  • 1/2 cup dry red wine optional
  • 400 g crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup beef broth/stock
  • 1 beef bouillon cube crumbled
  • 2 bay leaves
  • 1.5 tsp sugar
  • 2 tsp dried oregano
  • 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 4 tbsp butter
  • 5 tbsp plain flour
  • 2 1/2 cups milk
  • 1/4 tsp nutmeg optional, freshly grated
  • 1/2 cup parmesan cheese grated
  • 1 egg
  • 1 egg yolk
  • 1 1/4 tsp stock powder
  • 1/4 tsp pepper
  • 1/3 cup panko breadcrumbs

Method
 

  1. Place eggplant slices in a colander, sprinkle with salt, and leave to sweat for 30 minutes.
  2. Preheat oven to 240C/450F.
  3. Pat eggplant dry, place on lined trays, brush with oil, and bake 15–20 minutes until lightly browned and softened.
  4. Heat olive oil in a pan, cook onion and garlic for 2 minutes.
  5. Add ground meat and cook until browned, breaking it up.
  6. Add wine and cook until alcohol smell is gone.
  7. Add remaining filling ingredients, bring to a simmer, and cook 15 minutes until thick.
  8. Melt butter, add flour, and cook for 1 minute while stirring.
  9. Slowly add milk while stirring, then cook until thickened.
  10. Remove from heat, stir in cheese, nutmeg, stock powder, and pepper.
  11. Cool slightly, then whisk in egg and egg yolk.
  12. Lower oven to 180C/350F.
  13. Layer half the eggplant in a baking dish, top with meat sauce, then remaining eggplant.
  14. Pour over béchamel and sprinkle breadcrumbs.
  15. Bake 30–40 minutes until golden brown.
  16. Let stand for 10 minutes before serving.

Notes

Store leftovers in the fridge for up to 3–4 days or freeze for up to 3 months. Serve with a simple salad or crusty bread for a complete meal.