Easy Moussaka recipes
This easy moussaka recipe combines fried baby eggplant with a savory ground lamb and marinara mixture, topped with a creamy Pecorino-Romano béchamel sauce. Baked until golden and bubbly, it offers a comforting, flavorful main course perfect for any occasion.
Equipment
- 1 Large Skillet For frying eggplant and browning lamb
- 1 Saucepan For preparing the béchamel sauce
- 1 Baking Dish For assembling and baking the moussaka
- 1 Whisk Essential for a smooth béchamel sauce
- 1 Chef's Knife & Cutting Board For ingredient preparation
Ingredients
Main
- 3 baby eggplant
- 1/4 cup basil olive oil
- 1 pound ground lamb
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons Greek seasoning
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 3 cups marinara sauce
- 2 cups milk
- 3 tablespoons butter
- 3 tablespoons flour
- 3/4 cup Pecorino-Romano cheese
- 1/4 teaspoon grated nutmeg
- kosher salt
- ground black pepper
- fresh oregano
Instructions
- Slice baby eggplants into 1/4-inch rounds, lightly salt, let sit for 20 minutes, then pat dry thoroughly.
- In a large skillet, heat basil olive oil over medium-high heat. Fry eggplant slices until golden brown and tender; remove and set aside.
- In the same skillet, brown ground lamb over medium heat, breaking it up. Drain excess fat, then add diced onion and cook until softened.
- Stir in minced garlic, dried oregano, dried thyme, Greek seasoning, ground allspice, and ground cloves; cook for 1 minute until fragrant.
- Pour in marinara sauce, bring to a simmer, then reduce heat and cook for 10-15 minutes to meld flavors. Season with kosher salt and ground black pepper.
- In a separate saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1-2 minutes.
- Gradually whisk in milk until the béchamel sauce is smooth and thickened. Remove from heat, stir in Pecorino-Romano cheese, grated nutmeg, and a pinch of salt and pepper.
- Preheat oven to 375°F (190°C). Assemble moussaka by layering half of the fried eggplant in a baking dish, followed by half of the lamb mixture.
- Repeat the layers, then pour the béchamel sauce evenly over the top layer.
- Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let rest for 15-20 minutes before garnishing with fresh oregano and serving.
Notes
To enhance flavor and texture, lightly salt the sliced eggplant and let it sit for 20-30 minutes to draw out excess moisture and bitterness before patting dry and frying. This prevents a watery moussaka. When making the béchamel, ensure the roux cooks gently for a minute or two to remove the raw flour taste before gradually whisking in cold milk to prevent lumps. A touch of freshly grated nutmeg in the béchamel adds an authentic Greek depth. Allow the moussaka to rest for at least 15-20 minutes after baking; this helps the layers set, making for cleaner slices and better presentation. Avoid over-mixing the lamb to keep it tender.