Greek Moussaka
Mediterranean Free recipe

Greek Moussaka

Layers of fried eggplant, spiced lamb ragu, and creamy bechamel baked into a golden Greek casserole. Cinnamon and nutmeg add the signature warm aroma.

by The Flapjack Test Kitchen 4.8 stars
Total time150 min
Serves8
LevelAdvanced
CuisineMediterranean

in the kitchen -- behind-the-scenes shots from our test cook

Method

  1. Salt the eggplant slices for 30 minutes, pat dry, then fry in olive oil until golden on both sides.
  2. Brown the lamb with onion and garlic, add tomatoes, cinnamon, and oregano, and simmer 25 minutes.
  3. Make a thick bechamel by melting butter, whisking in flour, and slowly streaming in milk.
  4. Layer eggplant, lamb, eggplant, then bechamel in a deep dish and bake at 375 degrees F for 45 minutes.
Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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