Moussaka (Baked Eggplant and Lamb Casserole)
Silky slices of roasted eggplant browned at the edges, a warmly spiced tomato-lamb ragù, and a thick, golden-browned béchamel create rich contrasting textures and layered flavors. The result is a casserole with tender vegetables, savory meat, and a custardy top that holds together in neat slices.
If you prefer a lighter version, swap ground lamb for ground beef or a mushroom-lentil mix for a vegetarian take; use low-fat milk in the béchamel and finish the top under the broiler for a quicker golden crust. For easier prep, salt and rest the eggplant to remove excess moisture before roasting or use pre-roasted eggplant slices from the grocer.
Serve warm for weekend dinners, potlucks, or holiday meals where a make-ahead main helps the host. Pair with a crisp green salad and crusty bread or a simple pilaf; leftovers reheat well and often taste better the next day as the flavors settle.
How to Make It
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1
Preheat the oven to 220°C (425°F). Slice the eggplants into 1 cm (about 1/2 inch) rounds. Toss with 2 tbsp olive oil and 1 tsp salt, arrange on sheet pans in a single layer and roast until browned and tender, 20–25 minutes, turning once. Reduce oven to 180°C (350°F).
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2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add finely chopped onion and cook until translucent, 6–8 minutes. Add minced garlic and cook 1 minute.
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3
Add the ground lamb to the pan and brown, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if necessary.
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4
Stir in tomato paste and cook 1–2 minutes, then add crushed tomatoes, red wine, cinnamon, oregano, 1/2 tsp salt and 1/2 tsp pepper. Simmer gently until thickened, about 15–20 minutes. Adjust seasoning and set aside.
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5
Make the béchamel: melt butter in a saucepan over medium heat. Whisk in the flour and cook 1–2 minutes without browning. Gradually whisk in milk, bringing the sauce to a simmer until thickened and smooth, about 6–8 minutes.
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6
Remove the béchamel from the heat and temper in the egg yolks by whisking a spoonful of hot béchamel into the yolks, then whisking yolks back into the pan. Stir in 60 g of the grated Parmesan, nutmeg, and a pinch of salt and pepper.
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7
Assemble the moussaka in a 23x33 cm (9x13 inch) baking dish: spread a thin layer of the meat sauce on the bottom, arrange a layer of roasted eggplant slices, spread half the meat sauce, add another layer of eggplant, finish with the remaining meat sauce, then pour the béchamel evenly over the top. Smooth and sprinkle the remaining Parmesan.
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8
Bake at 180°C (350°F) until the top is set and lightly golden, about 35–40 minutes. If desired, finish under the broiler for 1–2 minutes to deepen the color—watch closely to avoid burning.
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9
Rest the casserole for at least 15 minutes before cutting into squares to help it set. Serve warm with a simple salad or crusty bread.
Still hungry? Try one of these
Smothered Pork Chops with Onion Gravy
Pan-seared pork chops braised in a rich caramelized onion gravy, finished with cream and served over mashed potatoes in 40 minutes.