Perfect Moussaka Recipe

Name: Perfect Moussaka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meat and tomatoes; 2 onions, finely chopped; 2 tablespoons vegetable oil; 1 1/2 lbs ground lamb; salt and pepper; 2 teaspoons cinnamon; 5 tomatoes, large, peeled and chopped; 2 teaspoons sugar; 1/2 teaspoon chili pepper flakes; 2 tablespoons flat leaf parsley, chopped; For the white sauce; 8 tablespoons butter; 8 tablespoons flour; 5 cups hot milk; salt and pepper; 1/4 teaspoon of grated nutmeg; 4 eggs; 1 cup grated cheddar cheese; For the rest of the dish; 3 eggplants, left unpeeled, cut crosswise in 1/3 inch slices (about 1.5 pounds total); 3 potatoes, peeled, blanched and sliced in 1/4 inch slices; 1/2 cup vegetable oil

Servings: persons

For the meat and tomatoes
2 onions, finely chopped
2 tablespoons vegetable oil
1 1/2 lbs ground lamb
salt and pepper
2 teaspoons cinnamon
5 tomatoes, large, peeled and chopped
2 teaspoons sugar
1/2 teaspoon chili pepper flakes
2 tablespoons flat leaf parsley, chopped
For the white sauce
8 tablespoons butter
8 tablespoons flour
5 cups hot milk
salt and pepper
1/4 teaspoon of grated nutmeg
4 eggs
1 cup grated cheddar cheese
For the rest of the dish
3 eggplants, left unpeeled, cut crosswise in 1/3 inch slices (about 1.5 pounds total)
3 potatoes, peeled, blanched and sliced in 1/4 inch slices
1/2 cup vegetable oil

1
Slice the eggplant and lay on clean dishtowels. Sprinkle both sides lightly with kosher salt, cover with another dish towel and weigh down with cans or whatever is in the kithen to add weight. Keep like this for at least 20 minutes This will remove the bitter taste.
2
Fry the onions in the oil in a large skillet until golden. Add the ground lamb and stir, crushiing it with a fork and turning over until it chages color. Add salt, pepper, cinnamon, tomatoes, sugar and chili flakes. Stir well and cook until the liquid has almost disappeared, then mix in the parsley.
3
Remove eggplant from dishtowels and brush off the salt. Brush the eggplant slices generously with oil and broil or grill them, turning them over once until lightly browned. Line the bottom of a baking dish (I prefer enameled cast iron) with half the slices. Then layer with the slices of potatoes. Spread the meat on top, then put another layer of eggplant, then potato, then meat until done. Finish with either meat or eggplant. Now, let's prepare the white sauce.
4
In a large pan or pot melt the butter. Add the flour slowly and stir over low heat for a few minutes until well blended. Add the hot milk a little at a time, stirring vigorously each time, until it boils, taking care not to allow lumps to form. Simmer over low heat stirring occasionally until the sauce thickens. Add salt and pepper and a pinch of nutmeg. Beat the eggs lightly in a separate bowl and beat in a little of the white sauce, then pour into the rest of the white sauce, beating vigourously. DO NOT allow the sauce to boil again. Add the cheddar cheese and mix until well melted.
5
Now pour the white sauce all over the meat, eggplant, potato casserole. Bake uncovered in a preheated 400 degree F oven until golden.
6
Serve hot straight from the dish. It can also be cooked and served in individual clay bowls, the layers repeated in the same way.
7
Serve with a nice salad. Enjoy.

1723

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the meat and tomatoes, 2 onions, finely chopped, 2 tablespoons vegetable oil, 1 1/2 lbs ground lamb, and more.

Yes, Perfect Moussaka falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perfect Moussaka

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions