Moussaka

Name: Moussaka
Prep time: 27 min
Cook time: 63 min
Total time: 90 min
Yield: 6
Cuisine: greek
Ingredients: 2 large eggplants, sliced 1/3" thick; 1.5 lbs ground lamb (or beef); 1 onion, diced; 3 garlic cloves; 1 can (14 oz) crushed tomatoes; 1 tsp cinnamon, 1/2 tsp allspice; Béchamel: 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 egg yolk, nutmeg, 1/2 cup Parmesan

Greece''s iconic layered casserole — eggplant, spiced lamb, and creamy béchamel.

★★ Intermediate$$1 hr 30 minServes 6

Moussaka — Lamb — greek — recipe plated and ready to serve

Nutrition (per serving)

480

Calories

28g

Protein

28g

Carbs

28g

Fat

Fiber

greek high-protein intermediate lamb uses-bechamel weekend-project

Mother Sauces

Greece''s iconic layered casserole — eggplant, spiced lamb, and creamy béchamel.

Ingredients

2 large eggplants, sliced 1/3" thick
1.5 lbs ground lamb (or beef)
1 onion, diced
3 garlic cloves
1 can (14 oz) crushed tomatoes
1 tsp cinnamon, 1/2 tsp allspice
Béchamel: 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 egg yolk, nutmeg, 1/2 cup Parmesan

Method

Salt eggplant slices 20 min. Pat dry. Brush with oil, roast 400°F 20 min.
Brown lamb with onion. Add garlic, cinnamon, allspice, tomatoes. Simmer 15 min.
Make béchamel (→ foundation). Off heat, whisk in egg yolk and Parmesan.
Layer in baking dish: eggplant → meat sauce → eggplant → meat sauce → béchamel on top.
Bake 375°F 40 min until golden and bubbling. Rest 15 min before cutting.

What You're Practicing

Moussaka uses béchamel from the Foundations — enriched with egg yolk for a richer, more set topping.
Resting 15 min after baking lets the layers set so it slices cleanly — same principle as lasagna.