Classic eggplant moussaka

Based on 52 ratings

Lisa

Contributor

Difficulty

Easy 👌
50
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
eggplants
onion
3 cloves garlic
500 g potatoes
500 g ground lamb
5 tbsp tomato paste
800 g canned whole peeled tomatoes
1 tsp cumin seed
1 sprig rosemary
½ tsp ground cinnamon
3 tbsp unsalted butter
5 tbsp flour
750 ml milk
egg
100 g Parmesan cheese
nutmeg
salt
pepper
oil (for frying)
Metric
Imperial

Utensils

  • 2 paper towels
  • cutting board
  • knife
  • 2 pots (large)
  • frying pan
  • oven
  • saucepan (large)
  • whisk
  • baking dish

Nutrition per serving

Cal
544
Protein
23 g
Fat
39 g
Carb
25 g
  • Step 1/5

    Slice eggplant into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, wash and scrub potatoes and boil skin-on for approx. 15 min. over medium heat, then set aside.
    • eggplants
    • onion
    • 3 cloves garlic
    • 500 g potatoes
    • paper towels
    • cutting board
    • knife
    • pot (large)

    Slice eggplant into approx. 1-cm/0.5-inch. slices, finely dice onion, and mince garlic. Salt eggplant slices on both sides, spread out on paper towels, and set aside for approx. 20 min. In the meantime, wash and scrub potatoes and boil skin-on for approx. 15 min. over medium heat, then set aside.

  • Step 2/5

    Heat oil in a pot over medium-high heat, add ground lamb and sauté for approx. 3 min. until browned, then add chopped onion and garlic. Add tomato paste and canned tomatoes. Stir to combine and season with salt, cumin, rosemary, and cinnamon. Turn heat down to low and leave to simmer for approx. 50 min.
    • oil (for frying)
    • 500 g ground lamb
    • 5 tbsp tomato paste
    • 800 g canned whole peeled tomatoes
    • 1 tsp cumin seed
    • 1 sprig rosemary
    • ½ tsp ground cinnamon
    • salt
    • pot (large)

    Heat oil in a pot over medium-high heat, add ground lamb and sauté for approx. 3 min. until browned, then add chopped onion and garlic. Add tomato paste and canned tomatoes. Stir to combine and season with salt, cumin, rosemary, and cinnamon. Turn heat down to low and leave to simmer for approx. 50 min.

  • Step 3/5

    Preheat oven to 200°C/400°F. In the meantime, pat eggplant dry with paper towels. Heat oil in a frying pan over medium-high heat and fry eggplant slices until golden brown on both sides. Transfer to a plate lined with paper towels to drain briefly.
    • oil (for frying)
    • frying pan
    • oven
    • paper towels

    Preheat oven to 200°C/400°F. In the meantime, pat eggplant dry with paper towels. Heat oil in a frying pan over medium-high heat and fry eggplant slices until golden brown on both sides. Transfer to a plate lined with paper towels to drain briefly.

  • Step 4/5

    To make the béchamel sauce, melt butter in a saucepan over medium heat. Sift in flour and stir continuously into a paste. Once it begins to bubbles, reduce heat to low and gradually add milk while whisking. Whisk vigorously until sauce becomes smooth, then leave to simmer for approx. 3-4 min., until thickened. Remove from heat and whisk in egg. Season with nutmeg, salt, and pepper to taste.
    • 3 tbsp unsalted butter
    • 5 tbsp flour
    • 750 ml milk
    • egg
    • nutmeg
    • salt
    • pepper
    • saucepan (large)
    • whisk

    To make the béchamel sauce, melt butter in a saucepan over medium heat. Sift in flour and stir continuously into a paste. Once it begins to bubbles, reduce heat to low and gradually add milk while whisking. Whisk vigorously until sauce becomes smooth, then leave to simmer for approx. 3-4 min., until thickened. Remove from heat and whisk in egg. Season with nutmeg, salt, and pepper to taste.

  • Step 5/5

    Grease a large baking dish. Cut potatoes into thick slices, distribute in an even layer in bottom of baking dish, and lightly salt. Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Bake moussaka in a preheated oven at 200°C/400°F for approx. 45 min, or until the top is set and speckled brown. Remove from oven and let cool slightly before slicing. Enjoy!
    • 100 g Parmesan cheese
    • salt
    • baking dish

    Grease a large baking dish. Cut potatoes into thick slices, distribute in an even layer in bottom of baking dish, and lightly salt. Add a layer of eggplant on top, then the meat sauce, sprinkle with cheese, and pour béchamel sauce on top. Bake moussaka in a preheated oven at 200°C/400°F for approx. 45 min, or until the top is set and speckled brown. Remove from oven and let cool slightly before slicing. Enjoy!