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Moussaka

Eggplant, spiced lamb, and béchamel baked deep.

Prep
30 min
Cook
110 min
Total
140 min
Active
45 min
Serves
8
Difficulty
Involved
Cuisine
mediterranean
Servings8

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Substitutions, swaps, equipment, scaling — the recipe stays right here.

Ingredients

Vegetables

Meat sauce

Béchamel

Steps

  1. Heat the oven to 220°C / 425°F. Brush the eggplant with oil and roast 25 minutes until soft; lower the oven to 180°C / 350°F.

  2. Brown the lamb, add the onion and garlic for 6 minutes, then the tomatoes, cinnamon, oregano, and wine.

  3. Simmer 25 minutes until thick and season well.

  4. Make the béchamel with the butter, flour, and milk, then cool slightly and beat in the yolks and half the cheese.

  5. Layer eggplant, meat sauce, eggplant, then béchamel and the rest of the cheese.

  6. Bake 45 minutes until set and golden. Rest 20 minutes before cutting.

Resting is not optional — it needs to firm up to slice.

Food safety Cook ground lamb to 71°C / 160°F.