Greek · hard

Greek Moussaka

Name: Greek Moussaka
Total time: 90 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1 1/2 lbs Ground Lamb; 2 large Eggplant; 1 large Yellow Onion; 3 cloves Garlic Cloves; 14 oz Crushed Tomatoes; 2 tbsp Tomato Paste; 3 tbsp Butter; 3 tbsp All-Purpose Flour; 2 cups Whole Milk; 1/2 cup Parmesan Cheese; 1/2 tsp Ground Cinnamon

Layered casserole of eggplant, spiced lamb, and creamy béchamel, baked until golden. A Greek comfort food classic.

1 hr 30 min
Total: 6
Serves: $30.50
Est. cost: 450
Cal/serving

Parent noteThe creamy top layer is a crowd-pleaser. Serve with pita bread for scooping.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Ground Lamb1 1/2 lbs
Eggplant2 large
Yellow Onion1 large
Garlic Cloves3 cloves
Crushed Tomatoes14 oz
Tomato Paste2 tbsp
Butter3 tbsp
All-Purpose Flour3 tbsp
Whole Milk2 cups
Parmesan Cheese1/2 cup
Ground Cinnamon1/2 tsp

Method

01
Slice eggplant into 1/4-inch rounds. Salt and let drain 20 minutes. Pat dry, brush with olive oil, and broil until golden on both sides.
02
Brown ground lamb with diced onion. Add garlic, cinnamon, oregano, tomato paste, and crushed tomatoes. Simmer 15 minutes.
03
Make béchamel: melt butter, whisk in flour, gradually add milk. Cook until thick. Remove from heat and stir in egg yolk and nutmeg.
04
Layer in a baking dish: eggplant, meat sauce, eggplant, meat sauce. Top with béchamel and sprinkle with Parmesan.
05
Bake at 375°F for 40 minutes until golden and bubbling. Let rest 15 minutes before slicing.

450
Calories: 28g
Protein: 22g
Carbs: 28g
Fat