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Cozy Greek Moussaka Recipe Easy Homemade Eggplant Lamb Casserole

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A comforting Greek casserole featuring layers of roasted eggplant, spiced ground lamb, and creamy béchamel sauce with cottage cheese, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 2 medium eggplants, sliced into 1/4-inch rounds
  • 1 pound (450g) ground lamb, lean or regular
  • 3 tablespoons extra virgin olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 14 ounces (400g) canned crushed tomatoes
  • 1/4 cup (60ml) red wine (optional)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated or ground nutmeg
  • 1/4 teaspoon ground allspice
  • Salt and pepper to taste
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups (720ml) whole milk
  • 1/2 cup (120g) cottage cheese, blended smooth
  • 2 large eggs, beaten
  • 1/2 cup (50g) grated Parmesan cheese

Instructions

  1. Slice eggplants into 1/4-inch rounds, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  2. Preheat oven to 400°F (200°C). Brush eggplant slices with olive oil and roast on a baking sheet for 20 minutes, flipping halfway, until golden and tender. Alternatively, pan-fry slices in olive oil over medium heat for about 3 minutes per side. Drain excess oil on paper towels.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for 1 minute.
  4. Add ground lamb and cook until browned, about 8 minutes, breaking it up with a spoon.
  5. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes and red wine if using. Season with cinnamon, nutmeg, allspice, salt, and pepper. Simmer uncovered for 20 minutes until sauce thickens slightly.
  6. Prepare béchamel sauce: melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Slowly add milk, whisking constantly to avoid lumps. Cook until thickened and creamy, about 6-8 minutes.
  7. Blend cottage cheese until smooth and stir into béchamel sauce. Remove from heat and quickly temper in beaten eggs, stirring to combine.
  8. Preheat oven to 350°F (175°C). In a casserole dish, layer half the eggplant slices evenly on the bottom. Spread lamb meat sauce over eggplant. Add remaining eggplant slices on top. Pour béchamel sauce evenly over the top layer. Sprinkle grated Parmesan cheese.
  9. Bake uncovered for 45-50 minutes until top is golden and bubbly. Let rest for at least 15 minutes before serving.

Notes

Salting eggplant and letting it sit removes bitterness and prevents soggy layers. Temper eggs into béchamel to avoid scrambling. Let moussaka rest after baking for better texture and flavor melding. Red wine in meat sauce is optional but adds depth. For gluten-free béchamel, substitute all-purpose flour with almond flour. For dairy-free béchamel, use dairy-free milk and butter substitutes and swap cottage cheese for silken tofu.

Nutrition

Keywords: moussaka, Greek casserole, eggplant, ground lamb, béchamel sauce, comfort food, easy dinner, casserole

Find it online: https://evabake.com/cozy-greek-moussaka-recipe-easy-homemade-eggplant-lamb-casserole/