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Moussaka: photo of the dish
Illustrative photo: Fotograf: Dieter Mueller ( dino1948 ) Kamera: de:Nikon 885 — CC BY-SA 3.0, Wikimedia Commons
Meat

Moussaka

Eggplant, cinnamon-spiced lamb and a golden baked béchamel.

  • 1 h 30
  • 6 servings
  • Medium
  • Pricier
  • Greek

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Ingredients

Ingredients

Béchamel

Spices & seasoning

Nutrition facts

547 kcal per serving

Protein
30.3 g
Carbohydrates
16.7 g
of which sugars
10.9 g
Fat
38.5 g
of which saturated fat
14.4 g
Fiber
6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the eggplants into slices, brush them with oil and roast for 20 minutes at 400°F (200°C).
  2. Sauté the onion, garlic and meat, add the tomatoes, cinnamon and oregano; simmer for 15 minutes.
  3. Make the béchamel, then off the heat add the egg, nutmeg and half of the Parmesan.
  4. Layer eggplant and meat in a baking dish, then top with béchamel and Parmesan.
  5. Bake for 35 minutes at 350°F (180°C) and let rest for 10 minutes before cutting.

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Original Ecomely recipe.