Moussaka (Greek Lamb & Eggplant Lasagna)

5 from 16 reviews


Units Scale

For the Eggplant:

  • 2 eggplants (sliced 1/4-inch thickness with skin)
  • Panko breadcrumbs
  • Flour
  • Egg wash
  • Vegetable or olive oil, for drizzling

For the Ground Lamb:

  • 1 lb. of ground lamb
  • 1 sweet onion, sliced
  • Dashes of fresh cinnamon
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. sugar
  • 2 tsps. olive oil

For the Béchamel Sauce:

  • 2 tablespoons unsalted butter
  • 1/4 cup AP flour
  • 1/8 teaspoon fresh vanilla bean
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 1/2 cups whole milk

For the Marinara sauce:


For the Eggplant:

  • Preheat Oven 400 degrees F.
  • Set up a station with three shallow bowls. One with flour, one with an egg wash and one with the breadcrumbs.
  • Dredge the eggplant first in the flour, then the egg wash and finally in the panko crumbs.
  • Place on a baking sheet prepared with parchment paper and drizzle with the oil.
  • Bake for 20 – 25 minutes or until the eggplant get a nice golden color, turning once halfway through the process.
  • Set the eggplant aside while preparing the lamb.

For the Ground Lamb:

  • Place the onion in a dry heated cast iron pan and sprinkle with the sugar.
    Toss until the onion becomes golden.
  • Add the olive oil, lamb and the seasonings and toss until the lamb is cooked through.
    Remove from the heat and set aside.

For the Béchamel Sauce:

  • In a pan, melt down butter. Stir in vanilla bean, salt, and pepper.
  • Whisk in flour until a thickened paste comes together.
  • Add milk, gently whisking until smooth.
  • Keep whisking occasionally for about 15-20 minutes until a smooth, creamy sauce comes together.

To Build The Moussaka:

  • Place a teaspoon or two of olive oil at the bottom of the baking dish.
  • Place two tablespoons of marinara sauce at the bottom of the baking dish and swirl around the bottom of the dish with the back of the spoon.
  • Layer the eggplant at the bottom of the dish followed by marinara sauce followed by another layer of eggplant, repeat this for a total of two layers.
  • Spoon the lamb over the eggplant and sauce and top with more layers of eggplant followed by the béchamel sauce.
  • Preheat Oven 350 degrees F. and bake for 45 – 50 minutes until the top is slightly golden.
  • Let the dish rest for about 10 – 12 minutes before cutting into.

Keywords: Moussaka, Greek Lasagna, Eggplant, Lamb

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