Best moussaka recipe with eggplant and lamb
The first time I tried making moussaka, I was convinced I could wing it. Big mistake. I didn’t salt the eggplant, and it turned into a soggy, bitter mess. My husband still jokes about the “moussaka incident of 2018.” But after a few disasters (and one surprisingly great attempt), I finally nailed it. Now it’s my go-to comfort food—rich, hearty, and perfect for feeding a crowd. Just don’t skip the salting step. Trust me.
Recipe Card
| Recipe Title | Best moussaka recipe with eggplant and lamb |
|---|---|
| Servings | 6 |
| Prep Time | 45 mins |
| Cooking Time | 1 hour 30 mins |
| Calories | 420 per serving |
Ingredients
- 2 large eggplants, sliced ½-inch thick
- 1 lb ground lamb
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ cup red wine (optional, but worth it)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup grated Parmesan
- 2 cups béchamel sauce (or 1 cup Greek yogurt if you’re lazy like me)
The first time I used beef instead of lamb, and it just wasn’t the same. Lamb adds this deep, gamey flavor that makes moussaka special. And don’t skip the cinnamon—it sounds weird, but it’s magic. One time I forgot the wine, and the sauce tasted flat. Lesson learned: wine is non-negotiable.
Directions
- Salt the eggplant slices and let them sit for 30 mins. Rinse and pat dry.
- Brown the lamb in a pan, then add onion and garlic. Cook until soft.
- Stir in tomatoes, spices, and wine. Simmer for 20 mins.
- Brush eggplant with oil and bake at 400°F for 15 mins.
- Layer eggplant, lamb sauce, and béchamel in a baking dish.
- Top with Parmesan and bake at 375°F for 45 mins.
I once rushed the eggplant salting step, and the whole dish was watery. Now I set a timer and don’t touch it. Also, don’t skimp on browning the lamb—it adds so much flavor. And if your béchamel breaks (mine did, twice), just whisk in a splash of warm milk to save it.
This dish is a labor of love, but it’s worth it. The leftovers are even better the next day, and it freezes well. My kids call it “Greek lasagna,” and it’s become a family favorite. Just don’t tell my Italian grandma I said that.
I’ve tried making it healthier by using turkey instead of lamb, but it lacked depth. If you’re watching calories, just cut smaller portions—it’s so rich, a little goes a long way.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 420 | 22g | 28g | 24g |
Yeah, it’s not diet food, but it’s balanced. The eggplant adds fiber, and the lamb packs protein. If you’re gluten-free, skip the béchamel and use yogurt. It’s not traditional, but it works.
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Lamb | Beef (but it’s not as good) |
| Béchamel | Greek yogurt (lighter but tangier) |
| Red wine | Beef broth (fine in a pinch) |
I tried zucchini instead of eggplant once—don’t. It turned to mush. And if you use beef, add extra spices to compensate. Yogurt works in a pinch, but béchamel is worth the effort.
Tips
- Salt the eggplant. Seriously. It’s the difference between bitter and perfect.
- Let the lamb sauce simmer longer than you think. It deepens the flavor.
- Use a mandoline for even eggplant slices. My uneven slices once led to a lopsided mess.
I learned the hard way that rushing = regret. The first time I didn’t let the sauce simmer, it tasted like spaghetti sauce. And uneven eggplant? Some slices were raw, some burnt. Now I take my time.
FAQ
Can I make it ahead? Absolutely! Assemble it the day before and bake when ready. Just add 10 mins to the cooking time.
Why is my moussaka watery? Probably didn’t salt the eggplant enough. Or you skipped draining the lamb fat. Both are crucial.
Can I freeze it? Yep! Freeze before baking. Thaw overnight, then bake as usual. I’ve done this for busy weeks.
That’s everything I know about making the best moussaka with eggplant and lamb! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes.
