Best Greek Lamb Moussaka

How to Make Best Greek Lamb Moussaka at Home

Recipes may be AI-assisted. Always verify ingredients for allergies and dietary needs.

Ingredients

• 1 pound ground lamb
• 2 medium eggplant
• 1 large onion
• 1 can (14.5 oz) tomato
• 1 teaspoon cinnamon
• 2 cups béchamel sauce
• 4 tablespoons olive oil
• 2 large potato
• 1 cup cheese (grated, such as Parmesan or Kefalotyri)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 2 tablespoons fresh parsley (chopped)

Instructions

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture.

3. 3

   Rinse the eggplant slices under cold water and pat dry with paper towels.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

5. 5

   Add the ground lamb to the skillet. Cook until browned, breaking it apart with a spoon, about 7-10 minutes.

6. 6

   Stir in the canned tomatoes, cinnamon, salt, black pepper, and chopped parsley. Simmer for 10 minutes, allowing the flavors to meld.

7. 7

   While the meat sauce simmers, heat the remaining 2 tablespoons of olive oil in another skillet over medium heat. Fry the eggplant slices until golden brown, about 3-4 minutes per side. Remove and set aside.

8. 8

   Peel and slice the potatoes into 1/4-inch thick rounds. Boil in salted water for 10 minutes until slightly tender, then drain.

9. 9

   In a greased 9x13-inch baking dish, layer half of the potato slices on the bottom. Top with half of the eggplant, followed by the lamb mixture.

10. 10

    Add the remaining eggplant on top of the lamb, then cover with the remaining potato slices.

11. 11

    Pour the béchamel sauce over the layered ingredients, ensuring even coverage. Sprinkle grated cheese on top.

12. 12

    Bake in the preheated oven for 45-50 minutes until the top is golden and bubbly.

13. 13

    Remove from the oven and let it rest for 15 minutes before slicing and serving.