Entree: Greece – Μουσακάς ➤ Mousakás

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) ground lamb
- 3 medium eggplants, sliced into 1/2-inch (1.3 cm) rounds
- Salt
- 1/4 cup (60 ml) olive oil, divided
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) red wine (optional)
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground allspice
- 1/4 cup (60 ml) chopped fresh parsley
- For béchamel: 4 tbsp (56 g) unsalted butter
- 4 tbsp (32 g) all-purpose flour
- 2 cups (480 ml) milk
- 2 eggs, beaten
- 1/2 cup (50 g) grated Parmesan or kefalotyri
- Freshly ground black pepper to taste

Instructions

1. Step 1: Salt eggplant slices and let sit 30 minutes to draw out bitterness; rinse and pat dry. Brush slices with half the olive oil and roast or fry until golden; set aside.
2. Step 2: In a skillet, heat remaining olive oil; sauté onion until translucent, add garlic and cook 1 minute, then add ground lamb and brown, breaking up meat.
3. Step 3: Stir in crushed tomatoes, tomato paste, red wine (if using), cinnamon, allspice, parsley, and salt and pepper; simmer 15–20 minutes until thickened; adjust seasoning.
4. Step 4: Prepare béchamel: melt butter in saucepan, whisk in flour and cook 1–2 minutes, gradually whisk in milk and cook until thickened; remove from heat and temper in beaten eggs, then stir in half the grated cheese and season with pepper.
5. Step 5: In a baking dish, layer half the eggplant, spread meat sauce, top with remaining eggplant, and pour béchamel over; sprinkle remaining cheese on top.
6. Step 6: Bake at 350°F (175°C) for 45–55 minutes until golden brown and set; rest 15 minutes before serving.