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–+ servings

Classic Creamy Lamb Moussaka Recipe

Gretel Shaw
No other moussaka recipe tops this classic creamy lamb moussaka that everyone knows about. It's the recipe you'll come back to after trying out different variations of this dish.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Greek
Servings 6 people
Calories 566 kcal

Ingredients
 
 

  • eggplants500 grams eggplant (brinjal, aubergine, or guinea squash) - sliced
  • wooden bowl of salt4 teaspoons salt
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil
  • fresh butter pieces1 tablespoon butter
  • Ripe yellow onion on a white background1 medium yellow onion - diced
  • garlic1 clove garlic - crushed
  • Tasty minced meat isolated on white background500 grams ground lamb (minced lamb)
  • tomatoes400 grams tomatoes - diced
  • 3 tablespoons passata or crushed tomatoes (tomato puree with seeds removed)
  • thyme seasoning spice in bowl on white background1 teaspoon dried thyme
  • Ground black pepper pile, paths, top½ teaspoon ground black pepper
  • Pile of flour isolated on white background3 tablespoons all purpose flour (plain flour Australia and UK)
  • Glass bowl of olive oil isolated on white background½ cup olive oil
  •  
    300 ml white sauce
  •  
    2 medium egg yolks
  • Cheddar cheese block, paths¼ cup cheddar cheese - grated
  • parmesan cheese¼ cup Parmesan cheese - grated

Instructions
 

  • Preheat the oven to 190 degrees Celsius.
  • Arrange eggplant slices on a tray and sprinkle with 3 teaspoons of the salt, turning once. Set aside for 30 minutes.
  • Heat oil and butter in a frypan on medium heat. Cook onion, stirring, for 3 minutes or until softened. Add your crushed garlic and cook for 2 more minutes.
  • Add mince and cook for 8 to 10 minutes, until well browned.
  • Add the tomatoes and their juices, puree, thyme, pepper and the remaining salt. Cook, occasionally stirring, for an additional 5 minutes. Remove from heat and set aside.
  • Pat dry your eggplant slices using a paper towel. Season with flour and place in a bowl. Coat each eggplant slice well with flour.
  • Heat half the olive oil in a large frypan over medium/high heat. Fry half of the eggplant slices for 3 to 4 minutes on each side, until lightly golden. Drain slices on kitchen towel. Repeat with remaining eggplant slices and oil. Allow to cool slightly for ease of handling.
  • Arrange half the eggplant slices on the base of a large baking dish. Spoon over the lamb mixture. Cover with remaining eggplant slices.
  • Fold the egg yolks into the white sauce.
  • Pour over the top of eggplant slices. Sprinkle with combined grated cheeses.
  • Bake in a preheated oven for about 35 minutes or until the top is lightly golden.

Nutrition

Calories: 566kcalCarbohydrates: 14gProtein: 19gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 139mgSodium: 1737mgPotassium: 611mgFiber: 4gSugar: 6gVitamin A: 826IUVitamin C: 13mgCalcium: 119mgIron: 3mg
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