Greek
Greek Moussaka with Eggplant, Lamb, and Bechamel
This moussaka keeps the structure of the classic Greek casserole but roasts the eggplant instead of deep-frying it, which keeps the layers flavorful without making the dish greasy. Cinnamon, tomato, lamb, and a nutmeg-scented bechamel make it rich and unmistakably moussaka.
High ProteinHigh CarbHigh VeggiesMake AheadComfort FoodBaking Project
At a Glance
- Time
- 2 hr 20 mins
- Serves
- 8
- Cost
- Medium
- Cuisine
- Greek
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 425 degrees F. Brush the eggplant and potatoes lightly with olive oil, season with salt, and roast on sheet pans until tender and lightly golden, turning once as needed.
- Meanwhile, brown the lamb in a large skillet, then add the onion and cook until softened. Stir in the garlic, tomato paste, wine, tomatoes, cinnamon, allspice, salt, and black pepper and simmer until the mixture is thick and spoonable.
- For the bechamel, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Gradually whisk in the warm milk and cook until thickened, then season with salt, pepper, and nutmeg. Let it cool briefly, then whisk in the cheese and egg yolk.
- Layer the potatoes in the bottom of a greased baking dish, then the eggplant, then the lamb sauce. Spread the bechamel over the top, lower the oven to 375 degrees F, and bake until deeply golden and bubbling, 40 to 45 minutes.
- Rest the moussaka at least 20 minutes before slicing so the layers settle. It should cut cleanly and hold its shape.
Adaptations
Plan Ahead- Gluten-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Dairy-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: For gluten-free, use a GF flour blend in the bechamel. For dairy-free, the entire bechamel would need rebuilding with plant-based milk and vegan butter, making a full GF/DF version a substantial rework.